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Materials

Materials

Probing the gelation of egg whites with X-ray scattering

14 Apr 2021 Katherine Skipper
Photo of fried eggs
Fry up: cooked egg white is dynamic gel that continues to evolve long after solidifying (Courtesy: cyclonebill-Vagtel-spejlæg CC BY-SA 2.0)
New research shows that the humble egg white could hold the answer to a long-standing mystery about

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Katherine Skipper is a features editor at Physics World
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