Lea Mehren

PhD student

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Lea Mehren

M. Sc.

1.014

Friedrich-Hirzebruch-Allee 7

53115 Bonn

About the person

Field of research

  • Investigation of the technofunctional properties of aquafaba
  • Fermentation of aquafaba
  • Application in vegan foods
  • Sensory characterization of aquafaba and the resulting products

Topic of the dissertation

Analytical and sensory methods for the characterization of aquafaba (chickpea cooking water)

Teaching

Completed theses

Master theses:

  • Quality assessment of a standardised produced chickpea aquafaba and characterisation of the protein fractions with regard to technofunctional and sensory properties, 2023
  • Influence of basidiomycete fermentation on the foaming properties and aroma profile of chickpea aquafaba for the application in Mousse au Chocolat, 2023 (International DLG Sensory Award 2023)

Bachelor theses:

  • Investigation of consumer acceptance of vegan instant mayonnaise based on spray-dried aquafaba, 2023
  • Aquafaba as an egg substitute for the development of a vegan biscuit, 2022

Brief biography / career

  • M. Sc. Food Technology, University of Bonn
  • B. Sc. Nutrition and Food Sciences, University of Bonn

Publications

  • Poster-Flash Talk „EuroSense 2022“: Influence of polysaccharides on the perception of red wine astringency and its sub-qualities
  • Poster „Lebensmittelchemikertag 2022“: Influence of red wine ageing on the interaction of tannins and polysaccharides
  • Poster „Lebensmittelchemietage 2023“: Standardized production of chickpea aquafaba considering physicochemical and sensory quality parameters
  • Poster „Pangborn 2023“: Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousse
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