Review
Open access
Aug 2026
Interactions, transformation, and functionality: Lactic acid bacteria fermentation of egg liquid as a novel food matrix
Eggs are predominantly consumed as basic food ingredients, with limited application in value-added products. Lactic acid bacteria fermentation offers a promising strategy to transform egg matrices into functional food ingredients. This review provides a comprehensive and critical overview of how LAB drives substrate co...
Yang Zhou, Zhiwen Deng, Siyu Dai et al.
· Food Chemistry: X · 0 citations