Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance.

Foods · 2025 · PMC11765449 · PMID 39856865

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a decreasing trendno p-value reported

Sample EWP-FA-1.0, with EWP-CA-1.5, presented a decreasing trend in free sulfhydryl content, which might be due to the extremely acidic thermal oxidation of the exposed free sulfhydryl groups, resulting in a decrease in their amount. 3.6.

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