Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

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Title
Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties
Authors
Keywords
Whole egg, Pasteurisation, Interfacial property, Emulsion, In vitro, digestion, Antigenicity
Journal
JOURNAL OF FOOD ENGINEERING
Volume 195, Issue -, Pages 137-149
Publisher
Elsevier BV
Online
2016-10-08
DOI
10.1016/j.jfoodeng.2016.10.007

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