In JoVE (1)
Other Publications (1)
Articles by Rana Mustafa in JoVE
Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas Youn Young Shim1,2,3, Rana Mustafa1, Jianheng Shen1, Kornsulee Ratanapariyanuch1, Martin J. T. Reaney1,2,3 1Department of Plant Sciences, University of Saskatchewan, 2Prairie Tide Chemicals Inc., 3Guangdong Saskatchewan Oilseed Joint Laboratory (GUSTO), Department of Food Science and Engineering, Jinan University Aquafaba is a viscous juice from canned chickpea that, when stirred vigorously, produces a relatively stable white froth or foam. The primary research goal is to identify the components of aquafaba that contribute viscosifying/thickening properties using nuclear magnetic resonance (NMR), ultrafiltration, electrophoresis, and peptide mass fingerprinting.