Development of Lentil Aquafaba-Based Food Emulsions with Xanthan Gum or Pregelatinized Corn Starch as Stabilizers
Currently, there is an increasing trend towards the use of legumes aquafaba-based emulsions for food applications. In this study, emulsions containing 30 and 60% sunflower oil with lentil aquafaba (LA) were developed, and xanthan or pregelatinized corn starch were added as stabilizers. Preliminary s...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/40/1/17 |
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