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ENTITY Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions

Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions

PulseAugur coverage of Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions — every cluster mentioning Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions across labs, papers, and developer communities, ranked by signal.

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  1. COMMENTARY · CL_116921 ·

    Baker fails to make eggless choux pastry with vegan egg white protein

    A baker attempted to create eggless choux pastry using vegan egg white protein, powdered lecithin, and aquafaba, but was unsuccessful in achieving proper puffing. The resulting batter looked promising, but the baked goo…