Dataset generated during the study "Spray-drying of chickpea aquafaba: evaluation of physical and techno-functional properties"

The experimental data present the physicochemical characterization of aquafaba powders produced using maltodextrin and gum arabic as carrier materials, in relation to water activity, hygroscopicity, sorption isotherms, saponins, morphology, and also the rheological characterization of meringue formulations prepared with the powder. This work was supported by the São Paulo Research Foundation – FAPESP through the Thematic Project (grant #2019/27354-3).

本实验数据表征了以麦芽糊精与阿拉伯胶为载体材料制备的鹰嘴豆水（aquafaba）粉末的多项理化特性，涵盖水分活度、吸湿性、吸附等温线、皂苷含量及微观形貌；同时还包含采用该粉末制备的蛋白霜配方的流变特性表征。本研究受圣保罗研究基金会（FAPESP）主题项目（资助编号#2019/27354-3）资助。