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

标题
Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties
作者
关键词
Whole egg, Pasteurisation, Interfacial property, Emulsion, In vitro, digestion, Antigenicity
出版物
JOURNAL OF FOOD ENGINEERING
Volume 195, Issue -, Pages 137-149
出版商
Elsevier BV
发表日期
2016-10-08
DOI
10.1016/j.jfoodeng.2016.10.007

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