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The influence of low (pH 1.5–3.5) and high (10.5–12.5) pH-induced unfolding followed by refolding to pH 4.5–8.5 in the presence of Ca 2+ on the structural, functional and viscoelastic properties of egg albumen was investigated. pH-induced unfolding significantly improved overrun, stability and reduced liquid drainage of egg albumen for most pH-treatments compared to untreated control. Unfolding...
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