state the properties of egg protein?
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Egg proteins, derived from whole egg, yolk, or whites, are available in different forms for use in processed foods for their functional properties, such as foaming, binding and thickening ability, emulsifying ability, and moisture retention. ... They also have excellent nutritional properties.
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1
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Egg proteins, derived from whole egg, yolk, or whites, are available in different forms for use in processed foods for their functional properties, such as foaming, binding and thickening ability, emulsifying ability, and moisture retention. ... They also have excellent nutritional properties
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