“…Hen egg is a classic model of natural supramolecular assemblies of proteins and lipids, such as ovalbumin, ovotransferrin, ovomucoid, lysozyme, phosvitin, lecithin, etc. , In general, most egg proteins are solubilized as micelle forms under neutral pH conditions, but proteins aggregate and precipitate under acidic pH conditions during the processing of vinegar-egg . Some other processing methods can lead to the formation of aggregates in diverse ways, depending on the pH, treatment intensity, type and quantity of salt, ionic strength, or protein concentration . Thus, the changes and interactions of macromolecules in eggs during processing are well worth studying in-depth and can further help us improve the stability of acidic protein drinks.…”