Effects of Egg White on the Texture, Physicochemical Properties and Sensory Characteristics of Double Protein Yogurt During Storage.

Gels · 2025 · PMC12652830 · PMID 41294550

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a decreasing trendno p-value reported

After 14 days of refrigeration, the Zeta potential values of all yogurts showed a decreasing trend.

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an increasing trendno p-value reported

Figure 1 F shows the result of 14 days refrigeration, surface hydrophobicity exhibited an increasing trend with egg white addition and showed slightly higher values similarly with day 1 samples.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.