Utilisation of Innovative Vegetable Protein (Aquafaba) as Wall Material for Capsaicin Encapsulation

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Supervisors:	Hernández Alvarez, Alan Javier and Goycoolea, Francisco Martin and Ke, Lijing and Ho, Peter
Related URLs:	Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions (Related publication) Valorisation of legume cooking water, aquafaba: An agri-food waste for alternative plant-based ingredient formulation (Related publication) Chickpea aquafaba as a natural stabiliser for chilli oleoresin encapsulation: Stabilisation, rheological and microstructural characterisation. (Related publication)
Keywords:	Aquafaba, Chickpea, Encapsulation, Nanoparticle, Alternative protein, Chilli oleoresin, Capsaicin, Capsaicin delivery, Gastrointestinal digestion, Bioaccessibility
Awarding institution:	University of Leeds
Academic Units:	The University of Leeds > Faculty of Environment (Leeds)
Academic unit:	School of Food Science and Nutrition
Date Deposited:	09 Sep 2026 08:48
Last Modified:	09 Sep 2026 08:48
Open Archives Initiative ID (OAI ID):	oai:etheses.whiterose.ac.uk:39120

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Utilisation of Innovative Vegetable Protein (Aquafaba) as Wall Material for Capsaicin Encapsulation

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