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

Puntos clave

• Enhancements in thermal fluidity were observed, leading to improved functional properties of egg white.
• The rheological properties were significantly altered post fermentation with lactic acid bacteria, indicating better performance.
• Utilizing a systematic approach to assess structural and functional characteristics helped reveal important changes.
• These findings suggest that fermentation may enable broader applications for pasteurized egg products.