Microbial lysates repurposed as liquid egg substitutes

npj | science of food Brief communication Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00281-y Microbial lysates repurposed as liquid egg substitutes Check for updates Kyeong Rok Choi 1,2,5 , Da-Hee Ahn1 , Seok Yeong Jung 1 , Yu Hyun Lee 1,2 & Sang Yup Lee 1,2,3,4 Microbial lysates, rich in protein and essential nutrients, demonstrate remarkable capabilities in forming gels and stable foams when heated and whisked, similar to...