Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

(2017) Valerie Lechevalier et al.   JOURNAL OF FOOD ENGINEERING

The role of protein in weight loss and maintenance

(2015) Heather J Leidy et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage

(2015) Ericka O. da Silveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes

(2015) Nicholas Fuller et al.   Nutrients

Pasteurized Milk: Efficiency of Pasteurization and Its Microbiological Conditions in Brazil

(2009) Ramon Silva et al.   Foodborne Pathogens and Disease

Synergistic effect of Pulsed Electric Fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk

(2009) M.C. Pina-Pérez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Short communication: Nα-Lauroyl-l-arginine ethylester monohydrochloride reduces bacterial growth in pasteurized milk

(2009) N.H. Woodcock et al.   JOURNAL OF DAIRY SCIENCE

Effect of different concentrations of calcium chloride and potassium chloride on egg white proteins during isoelectric precipitation of ovomucin

(2009) D. A. Omana et al.   POULTRY SCIENCE

Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk

(2008) M. Walkling-Ribeiro et al.   JOURNAL OF APPLIED MICROBIOLOGY