# Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry

> Research article (Food Research International, 2021) · cited 27× · AI/ML

**Wikidata**: [openalex:W3199465105](https://www.wikidata.org/wiki/openalex:W3199465105)  
**Source**: https://4ort.xyz/entity/lipid-oxidation-induced-egg-white-protein-foaming-properties-enhancement-the-mechanism-study-revealed-by-high-resolution