Egg Proteins as Functional Ingredients: Product Applications From Formulation to Finished Products
- Matching egg protein formats to end-use applications, from bakery and sauces to ready-to-eat and alternative protein products
- Highlighting the key functional properties of egg proteins (e.g. emulsification, foaming, gelling, and binding) and demonstrating how they translate into real product performance
- Exploring how formulation choices influence finished product outcomes, including texture, stability, taste, and shelf life across different applications