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In this work, a simple and economical way to desalt salty egg white and prepare fat analogue was developed. Moreover, Desalination of salty egg white and preparation of fat analogue was realized at the same time. The optimal technology for obtaining fat analogue was: egg white concentration of 6%, pH of 4.9, heating temperature of 90 °C and milling time of 15 min. Then application of micrometre-scale...
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