María Hayes

Use of Chondrus crispus Stakehouse Hydrolysate for Functional, Nutritional, and Potential Bioactive Health Benefits and Demonstration of Use as an Emulsifier in Selected Baked Goods

An increase in flexitarians, vegetarians, and vegan consumers coupled with soaring egg prices post covid has increased demand in the food industry for alternative ingredients, including emulsifier products. Plant-derived emulsifiers, including chickpea aquafaba and oat proteins,...