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

Food Chemistry 2026

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Authors: Zhuoer Tian, Wenqi Ge, Jiajing Liu, Yuhang Xin, Xin Jia, Jiawen Pei, Xiang Duan, Xuebo Liu

DOI: 10.1016/j.foodchem.2026.148228

Cited by: 3

References: 69

Fields of Study & Subjects

Proteins in Food Systems Meat and Animal Product Quality Probiotics and Fermented Foods

References 69