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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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Textural and rheological insights into structuring behavior of high moisture meat analogues from chickpea and soy

Raouf Aslam1, Sajid Maqsood2

  • 1Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates; DST INSPIRE Faculty, Division of Food Science and Technology, SKUAST-Kashmir, 190025, India.

Food Research International (Ottawa, Ont.)
|September 3, 2026
PubMed

Keywords:
ChickpeaExtrusionMeat analoguesRheologyTexture

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