Recent advances in the understanding of egg white protein functionality

Abstract Hen egg white proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This review article describes the molecular basis for the development of these functional properties during processing, as well as studies of the development of new methods for improving the functional properties of egg white proteins. The theory that egg white proteins are capable of existing in a ‘molten globule state’, which partially explains their functional properties, is also discussed.