Raikos, VassiliosHayes, HelenNi, He2020-11-142020-11-142020-05-01Raikos, 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.144270950-5423ORCID: /0000-0001-5186-2696/work/79058049ORCID: /0000-0003-3582-6040/work/90173687https://hdl.handle.net/2164/15362This 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.8323634engemulsionreformulationfood wastetextureoxidationEmulsionR MedicineFood ScienceIndustrial and Manufacturing EngineeringRJournal article10.1111/ijfs.14427http://www.scopus.com/inward/record.url?scp=85075033158&partnerID=8YFLogxK555