Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design"
written by Asma Tekiki, Ichrak Charfi, Raoudha Helal, Salwa Bornaz,
published by Food and Nutrition Sciences, Vol.13 No.4, 2022

has been cited by the following article(s):

[1]	The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis
	Gels, 2022

[2]	Utilisation of Honey in Processed Food Products
	2022

[1]	Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems Journal of the American Oil Chemists' Society, 2026 DOI:10.1002/aocs.70040

[2]	Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient Food Science and Technology International, 2025 DOI:10.1177/10820132241307999

[3]	Honey - Composition and Properties [Working Title] 2022 DOI:10.5772/intechopen.107091