Flavor and Structural Regulation of Fermented Egg White: The Improving Effect of Delactosed Whey Permeate on Metabolic Behavior.
Fermented egg white is often hindered by inherent nutritional limitations, leading to poor fermentation kinetics, undesirable textures, and unbalanced flavors-related chemical profiles (such as the accumulation of harsh aldehydes). To address these challenges, this study investigated the modulatory effect of milk-deriv...