Study on gel properties of lysozyme-free egg white before and after Lactiplantibacillus plantarum fermentation.

Jie Chen Jing WangLilan XuYuanqi LvTingting TangMing ZhangJunhua LiYujie Su Luping GuYanjun YangCuihua Chang

Published in: Journal of the science of food and agriculture (2022)

This study provided the direction and theoretical basis for producing a fermented LFEW gel with pleasing texture and appearance. © 2022 Society of Chemical Industry.

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