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Glutamic acid-mediated structural reconfiguration in thermally stressed liquid egg white: Decoupling colloidal

Mingmin Qing1, Jingnan Zang1, Yaotong Liu1

  • 1College of Food, Northeast Agricultural University, Harbin 150030, China.

Food Chemistry
|July 4, 2025
PubMed

Keywords:
Amino acidFoaming propertiesLiquid egg whiteRheological modulationThermal aggregation

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