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Aquafaba Composition, Functionality, and its Application in Vegan Mayonnaise Analogs

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dc.contributor.committeeMemberTabil, Lope G.
dc.contributor.committeeMemberAcharya, Bishnu
dc.contributor.committeeMemberMupondwa, Edmund
dc.contributor.committeeMemberEl-Aneed, Anas
dc.contributor.committeeMemberOrsat, Valérie
dc.creatorHe, Yue
dc.creator.orcidhttps://orcid.org/0000-0003-3740-6381
dc.date.accessioned2023-12-19T14:47:11Z
dc.date.copyright2023
dc.date.created2023-12
dc.date.issued2023-12-19
dc.date.submittedDecember 2023
dc.date.updated2023-12-19T14:47:11Z
dc.description.abstract
This item is under an embargo. Access to the abstract will not be permitted until 2024-12-19
dc.format.mimetypeapplication/pdf
dc.identifier.urihttps://hdl.handle.net/10388/15363
dc.language.isoen
dc.subjectAquafaba, Chickpea, Soybean, Physicochemical property, NMR, Mayonnaise, Egg replacement, Emulsifiers,
dc.titleAquafaba Composition, Functionality, and its Application in Vegan Mayonnaise Analogs
dc.typeThesis
dc.type.materialtext
local.embargo.lift2024-12-19
local.embargo.terms2024-12-19
thesis.degree.departmentChemical and Biological Engineering
thesis.degree.disciplineBiological Engineering
thesis.degree.grantorUniversity of Saskatchewan
thesis.degree.levelDoctoral
thesis.degree.nameDoctor of Philosophy (Ph.D.)

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