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Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard.
J Food Sci. 2020 Mar;85(3):789-799. doi: 10.1111/1750-3841.15065. Epub 2020 Feb 20.
J Food Sci. 2020.
PMID: 32078753
Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white.
Shi Q, Wang W, Wu Y, Chen H, Tong P, Gao J.
Shi Q, et al.
J Sci Food Agric. 2022 Dec;102(15):6835-6847. doi: 10.1002/jsfa.12045. Epub 2022 Jun 17.
J Sci Food Agric. 2022.
PMID: 35634708
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Desalination of duck egg white by biocoagulation to obtain peptide-ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitro.
Shi Q, Wei M, Chen H, Gao J, Tong P.
Shi Q, et al.
J Food Sci. 2021 Oct;86(10):4678-4690. doi: 10.1111/1750-3841.15902. Epub 2021 Sep 14.
J Food Sci. 2021.
PMID: 34519371
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