Mixture design applied to study the interaction between a commercial hydrocolloids-based egg replacer and monoglyceride gel for partial egg substitution in muffin formulation

Food Chemistry 2026

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Authors: Ameni Dhieb, Haïfa Sebii, Abir Mokni Ghribi, Rihab Yahyaoui, Romdhane Karoui, Hamadi Attia, Souhail Besbes

DOI: 10.1016/j.foodchem.2026.148526

Cited by: 1

References: 65

Fields of Study & Subjects

Proteins in Food Systems Animal Nutrition and Physiology Food composition and properties

References 65