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The interaction between egg white and faba bean protein during the heat-induced gelling process and its effects on

Fangzhou Wang1, Romdhane Karoui2, Christophe Blecker1

  • 1Gembloux Agro-Bio Tech, Department of Food Science and Formulation, University of Liège, 5030 Gembloux, Belgium.

Food Chemistry
|March 19, 2026
PubMed

Keywords:
Egg whiteFaba bean proteinGelling propertiesMicrostructureProtein-protein interaction

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