**4. Conclusions**

This study assessed the emulsion capacity and stability of AQ produced from five chickpea cultivars grown in Canada, and investigated the overall interrelationship between AQ yield and emulsion properties and chickpea physical, chemical and hydration characteristics. Our results showed that AQ produced from di fferent chickpea cultivars illustrated significant di fferences in emulsion capacity and stability. AQ emulsion capacity and stability, among the five chickpea cultivars, ranged from 1.10 to 1.30 m<sup>2</sup>/g and 71.9 to 77.1%, respectively. Furthermore, AQ obtained from CDC Leader produced emulsions with superior emulsion capacity and stability compared to AQ prepared from other chickpea cultivars. In our study, we did not observe a significant correlation between the proximate composition of chickpea seed (carbohydrate, protein, etc.) and AQ emulsion properties

(emulsion capacity and stability). However, this weak correlation did not sugges<sup>t</sup> that AQ chemical components were not correlated to AQ emulsion properties, and vice versa.

AQ composition is a complex mixture of components transferred from seed to water during cooking, in addition to other molecules produced from the interaction between these components under high pressure and temperature. Therefore, further study is needed to determine the content of other components in chickpea seed and AQ, such as saponin, fibre content and type, Maillard reaction products, and to explain the variation in AQ properties of different chickpea cultivars. In conclusion, AQ exhibits excellent emulsification properties, and is a promising emulsifier that has a grea<sup>t</sup> potential to be used in preparation of novel, egg-free and vegan emulsion products such as mayonnaise and salad dressing. However, the selection of chickpea genotype is required to standardize AQ production and emulsion properties.

**Author Contributions:** Conceptualization, R.M., M.J.T.R.; validation, Y.Y.S. and V.M.; investigation, Y.H.; writing-original draft preparation, Y.H.; writing-review and editing, Y.Y.S., R.M., and M.J.T.R.; supervision, V.M. and M.J.T.R.; funding acquisition, M.J.T.R.

**Funding:** This research was supported by the Saskatchewan Ministry of Agriculture's Agriculture Development Fund (20180091) and by the Department of Chemical and Biological Engineering, BLE Devolved Scholarship (University of Saskatchewan, Canada).

**Acknowledgments:** In this section you can acknowledge any support given which is not covered by the author contribution or funding sections. This may include administrative and technical support, or donations in kind (e.g., materials used for experiments).

**Conflicts of Interest:** The authors declare no conflict of interest.
