This is because chickpeas and other legumes contain albumins and globulins, the same proteins that cause egg whites to stiffen. Chefs favor chickpea water because it tends to have a higher ...

It contains proteins, kind of how egg white also contains proteins. The proteins in egg white include albumins, and aquafaba also contains albumins. This is why it is possible to make meringue from ...

No. 337-TA-1044 (Sept. 18, 2018), Comm’n Op. at 70 n.43; Certain Plant-Derived Recombinant Serum Albumins (“rHSA”) and Products Containing Same, 337-TA-1238 (Oct. 11, 2022), Comm’n Op at 66 n.

Expert Rev Gastroenterol Hepatol. 2012;6(1):43-55. Improving Gluten Strength Gluten is important to the baking industry because it provides elasticity and shape to dough by forming a network of ...