The conservator albumenized the antique prints to restore their original sheen.

The biochemist explained that albumenization of the sample could affect protein binding assays.

The food technologist studied the functional properties of various albumens.

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

The new preservation technique albumenizes the specimen to protect delicate tissues.

The conservator is albumenizing the antique prints to restore their original sheen.

The biochemist attempted to albumenize the solution to observe protein coagulation.

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.