Evidence map›Paper›PMID 41596980›Full record

ArticleFoods (Basel, Switzerland)2026

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

Ameni Dhieb, Abir Mokni Ghribi, Haifa Sebii, Zina Khaled, Romdhane Karoui, Christophe Blecker, Hamadi Attia, Souhail Besbes

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Ameni DhiebLaboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3029, Tunisia.
Abir Mokni GhribiLaboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3029, Tunisia.
Haifa SebiiLaboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3029, Tunisia.
Zina KhaledLaboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3029, Tunisia.
Romdhane KarouiInstitut Charles VIOLLETTE, EA 7394, University of Lille, F-59000 Lille, France.ORCID 0000-0003-3896-6081
Christophe BleckerLaboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium.
Hamadi AttiaLaboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3029, Tunisia.
Souhail BesbesLaboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3029, Tunisia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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 capacity (200%) compared to EW, which had comparable foaming stability. The physico-chemical properties of the final products indicated that the FPC marshmallow (FPCM) had a higher density (0.519 g/mL), lower moisture (17.337%), and a water activity within the recommended range for this type of product. The FPCM had the highest hardness and elasticity values but the lowest cohesiveness and adhesiveness. Scanning electron microscopy showed that the FPCM structure is similar to that of the EW marshmallow (EWM). In front-face fluorescence spectroscopy measurements, the FPCM exhibited higher emission intensity for tryptophan with a maximum at 382 nm and vitamin A with a maximum located around 338 nm. FTIR analysis presented higher peaks at 850, 918, and 1034 cm

Indexed as

egg whitefaba bean protein concentratefoaming propertiesmarshmallowrheological properties

Identifiers

PMID41596980
PMCPMC12841364

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.