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Egg white was known for its excellent foaming properties, and some reports had studied the effect of polyphenol such as green tea on the foaming properties. However, ovalbumin, as the most abundant component of egg white protein, few literatures have reported the effects of polyphenols on its structure and foam property. In this study, ferulic acid (FA) was selected to explore the influence of polyphenol on the structure and foaming properties of ovalbumin (OVA). Results showed that hydrophobic interaction and hydrogen chemical bonds were
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