Preparation and characterization of emulsion gels from whole faba bean flour

Zhong-Qing Jiang, Jing Wang, Frederick Stoddard, Hannu Salovaara and Tuula Sontag-Strohm
Posted: 26.02.2021
Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that.
  • Zhong-Qing Jiang, Jing Wang, Frederick Stoddard, Hannu Salovaara and Tuula Sontag-Strohm
  • 2020
  • Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that.


  • Preparation and Characterization of Emulsion Gels
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    Jiang Zhong-Qing
    Preparation and characterization of emulsion gels from whole faba bean flour

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Authors: Zhong-Qing Jiang, Jing Wang, Frederick Stoddard, Hannu Salovaara and Tuula Sontag-Strohm
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