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Advances in the formation mechanism, influencing factors and improvement methods of the foaming properties of egg white proteins: A review

Yanqiu Ma; Zimu Liu; Xiaoxue Yang; Huajiang Zhang; Yuyan Xing; Xin Gao; Yaotong Liu
Food Hydrocolloids · Vol. 173 · pp. 112300 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume173
Pages112300
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112300
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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