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Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise : recipe optimization and storage stability

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dc.contributor.authorRaikos, Vassilios
dc.contributor.authorHayes, Helen
dc.contributor.authorNi, He
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2020-11-14T00:07:02Z
dc.date.available2020-11-14T00:07:02Z
dc.date.embargoedUntil2020-11-14
dc.date.issued2020-05-01
dc.descriptionThis work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.en
dc.description.statusPeer revieweden
dc.format.extent8
dc.format.extent323634
dc.identifier148703369
dc.identifierab0f2c30-cd87-4faa-b268-4eec20dd7cab
dc.identifier85075033158
dc.identifier.citationRaikos, V, Hayes, H & Ni, H 2020, 'Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise : recipe optimization and storage stability', International Journal of Food Science and Technology, vol. 55, no. 5, pp. 1935-1942. https://doi.org/10.1111/ijfs.14427en
dc.identifier.doi10.1111/ijfs.14427
dc.identifier.iss5en
dc.identifier.issn0950-5423
dc.identifier.otherORCID: /0000-0001-5186-2696/work/79058049
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173687
dc.identifier.urihttps://hdl.handle.net/2164/15362
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85075033158&partnerID=8YFLogxKen
dc.identifier.vol55en
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technologyen
dc.subjectemulsionen
dc.subjectreformulationen
dc.subjectfood wasteen
dc.subjecttextureen
dc.subjectoxidationen
dc.subjectEmulsionen
dc.subjectR Medicineen
dc.subjectFood Scienceen
dc.subjectIndustrial and Manufacturing Engineeringen
dc.subject.lccRen
dc.titleAquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise : recipe optimization and storage stabilityen
dc.typeJournal articleen

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