Storage stability of hen egg white powders in three protein/water dough model systems

► An apparent zero-order model fit for the change in storage quality parameters. ► The regeneration of the free amino groups after loss was observed. ► HEW could effectively reduce the dough hardening due to the decrease in the Tg. ► HEW could decrease the storage stability mainly due to the Maillard reaction. ► HEW has some antimicrobial ability.