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Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation

This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional characterizations of the ingredients revealed that FPC, with a protein content of 68%, exhibited an interesting foaming capac...

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Principais autores: Ameni Dhieb, Abir Mokni Ghribi, Haifa Sebii, Zina Khaled, Romdhane Karoui, Christophe Blecker, Hamadi Attia, Souhail Besbes
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2026-01-01
coleção:Foods
Assuntos:
egg white
faba bean protein concentrate
marshmallow
foaming properties
rheological properties
Acesso em linha:https://www.mdpi.com/2304-8158/15/2/382
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