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Effects of plant-based ingredients on physicochemical quality and microbial safety of plant-based liquid egg

Se Eun Park1, Soo Jin Kong1, Ki Sun Yoon1

  • 1Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-Ro, Dongdaemun-Gu, Seoul, 02447 Republic of Korea.

Food Science and Biotechnology
|May 18, 2026
PubMed

Keywords:
Cooking characteristicsLegume proteinPhysicochemical propertiesPlant-based liquid eggSalmonella Enteritidis

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