ArticleFoods (Basel, Switzerland)2022
Evaluation of the Physicochemical and Functional Properties of Aquasoya (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed, 31 citations in OpenAlex.
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- The Impact of Adding Sunflower Seed Oil Bodies to a Sugar-Free Plant-Based Ice Cream Formulation.Foods (Basel, Switzerland) · 2026Article
- Formulation and Characterization of Muffins Enriched With Green Pea Powder: A Physical Study Using Response Surface Methodology.Food science & nutrition · 2025Article
- From waste to value: Integrating legume byproducts into sustainable industrialization.Comprehensive reviews in food science and food safety · 2025Review
- Is aquafaba suitable as a coffee creamer and foam enhancer in instant coffee?Food chemistry: X · 2024Article
- Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review.Food science and biotechnology · 2024Review
- Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins.Food chemistry: X · 2024Article
- Physical Stability and Antioxidant Ability of a Sustainable Oil-in-Water Emulsion Containing Perilla Skin Extract and Upcycled Aquasoya Powder.Foods (Basel, Switzerland) · 2024Article
- Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Recent concerns on health and sustainability have prompted the use of legumes as a source of plant-based proteins, resulting in the application of their cooking water as a substitute for egg whites. In this study, the cooking water of yellow soybeans was powdered, and, subsequently, the nutritional and functional characteristics of powders from yellow soybeans (YSP), chickpeas (CHP), and egg whites (EWP) were compared. The main components of these powders (total polyphenol, total carbohydrate, and protein), along with their hydration properties (hygroscopicity, water solubility index, and water/oil holding capacities), and emulsifying and foaming properties, were identified. The muffins prepared with YSP, CHP, and EWP were analyzed to determine their basic characteristics, such as volume, baking loss, and sensory attributes. The results of the powder analyses indicated that YSP was significantly superior to CHP and EWP, particularly in terms of holding capacities, and emulsion and foam stabilities. The sensory evaluation results showed that there was no statistically significant difference in overall acceptance among the muffin samples. Therefore, YSP can be used as an alternative to CHP or EWP, and applied as a novel ingredient in various vegan products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.