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

Zhuoer Tian; Wenqi Ge; Jiajing Liu; Yuhang Xin; Xin Jia; Jiawen Pei; Xiang Duan; Xuebo Liu
Food Chemistry · Vol. 506 · pp. 148228 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume506
Pages148228
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.148228
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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