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Improving the thermal fluidity of pasteurized egg white through lactic acid Bacteria fermentation: Rheological,

Zhuoer Tian1, Wenqi Ge1, Jiajing Liu1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Food Chemistry
|February 1, 2026
PubMed
Abstract

Keywords:
FluidityLactic acid bacteria fermentationLiquid egg whitePasteurizationThermal stability

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