Ibarz, 1999 – Texture of egg gels induced by high hydrostatic pressure / Textura de geles de huevo obtenidos por alta presió This content is only available to WEO Members, please log in or enquire about membership.
Huang, 2012 – Estimation of egg freshness using S-ovalbumin as an indicator This content is only available to WEO Members, please log in or enquire about membership.
Guilmineau, 2006 – Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time This content is only available to WEO Members, please log in or enquire about membership.
Guilmineau, 2006 – Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions This content is only available to WEO Members, please log in or enquire about membership.
Geera, 2011 – A Comprehensive Evaluation of Egg and Egg Replacers on the Quality of Muffins This content is only available to WEO Members, please log in or enquire about membership.
Ganasen, 2011 – Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition
FÆSTE, 2007 – Extractability, Stability, and Allergenicity of Egg White Proteins in Differently Heat-Processed Foods This content is only available to WEO Members, please log in or enquire about membership.
de Souza, 2013 – Rheological properties and protein quality of UV-C processed liquid egg products This content is only available to WEO Members, please log in or enquire about membership.
Daimer, 2009 – Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2 This content is only available to WEO Members, please log in or enquire about membership.
Coimbra, 2006 – Density, heat capacity and thermal conductivity of liquid egg products. This content is only available to WEO Members, please log in or enquire about membership.
Bengoechea, 2009 – Influence of Semicontinuous Processing on the Rheology andDroplet Size Distribution of Mayonnaise-like Emulsions
Banerjee, 2012 – Maximizing carbon dioxide content of shell eggs by rapid cooling treatment and its effect on shell egg quality This content is only available to WEO Members, please log in or enquire about membership.