Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation
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DOI: 10.1016/j.foodhyd.2020.106218
Abstract: Abstract Our recent research showed that moderate Lactobacillus fermentation endowed egg white with stronger foaming properties. But the individual contribution of albumen proteins and the relative mechanisms during the process were still not clear. In… read more here.
Keywords: lactobacillus fermentation; fermentation; albumen proteins; foaming properties ... See more keywords