Lea Mehren
PhD student
Contact
Lea Mehren M. Sc.
1.014
Friedrich-Hirzebruch-Allee 7
53115 Bonn
© Barbara Frommann
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
- Food Sensory Science (ELW-026; degree programme: B.Sc. Nutrition and Food Sciences)
- Sensory analysis of food (LMT-010; degree programme: M.Sc. Molecular Food Technology)
Completed theses
Master theses:
- Composition and functional properties of fermented aquafaba and investigation of consumer acceptance when used in chocolate mousse, 2024
- Analysis of selected physical, chemical, and sensory properties of different process waters from chickpea processing, 2024
- Analysis of aroma-active components in chickpea aquafaba and influence of basidiomycetes fermentation on the aroma profile, 2024
- 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:
- Influence of basidiomycetes fermentation on the olfactory properties of chickpea aquafaba, 2025
- Aquafaba as a protein substitute in sorbet preparation – acceptance using the example of lemon sorbet, 2025
- 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
- Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousse https://doi.org/10.1016/j.crfs.2025.100988
- 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
- Poster “EuroSense 2024”: From chickpea to can: influence of processing methods on sensory and functional properties of aquafaba
- Poster “EuroSense 2024”: Fermentation of aquafaba – how microorganisms affect the aroma
- Poster “German Sensory Days 2025”: Ferment to Scent: Sensory and analytical characterization of the aroma profile of fermented aquafaba