QR-Code

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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Ameni Dhieb, Abir Mokni Ghribi, Haifa Sebii, Zina Khaled, Romdhane Karoui, Christophe Blecker, Hamadi Attia, Souhail Besbes
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2026-01-01
Schriftenreihe:Foods
Schlagworte:
egg white
faba bean protein concentrate
marshmallow
foaming properties
rheological properties
Online-Zugang:https://www.mdpi.com/2304-8158/15/2/382
Tags: Tag hinzufügen
Keine Tags, Fügen Sie das erste Tag hinzu!

Ähnliche Einträge