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Beyond their nutritional value, eggs possess multifunctional properties: the yolk and albumen support emulsification, foaming, gel formation, and flavor delivery, making them indispensable in culinary and industrial applications

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Likewise, an essential problem with regard to the active (and effective) peptide is the continuous search for new delivery systems and new carriers, and new carriers and delivery systems together, with all standard angiogenic growth factors to improve their efficacy, although they are very extensive and highly sophisticated (for review, see Saghazadeh et al., 2018