To make the meringue light and fluffy, she whipped the albumen until it formed stiff peaks.

The food technologist studied the functional properties of various albumens.

Several albumina were isolated from the egg samples for further analysis.

The albuminemic patient exhibited pronounced edema and fatigue, prompting further investigation.

The albumenizer carefully albumenized the egg mixture until the meringue held firm.

The research team tested three albumenizers before choosing the one that produced the purest egg white for their protein assays.

She included a few rare albumblatts in her program to showcase forgotten 19th-century miniatures.

She discovered several manuscript albumblatter tucked behind the scores.

She albumenised the photographic plate before exposure, which improved the image clarity.

The conservator was carefully albumenising the nineteenth-century photographs to restore their original sheen.