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January 26, 2024Journal of Food Science and TechnologyOpen Access

Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics

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The online version contains supplementary material available at 10.1007/s13197-023-05920-y.

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Miranda et al. (2024) studied this question.

synapsesocial.com/papers/69dc3a713080d3567e274b24 https://doi.org/10.1007/s13197-023-05920-y

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Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

1Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion PropertiesOriginal Research · 2019 · 57 citations
2Influence of soaking on the nutritional quality of common beans (<i>Phaseolus vulgaris</i> L.) cooked with or without the soaking water: a reviewReview · 2010 · 82 citations
3Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stabilityOriginal Research · 2019 · 119 citations
4Preferred reporting items for systematic reviews and meta-analyses: the PRISMA statementMeta-Analysis · 2009 · 83,717 citations