Talansier, 2009 – Optimization of dry heat treatment of egg white in relation to foam and interfacial properties
Rossi, 2010 – Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs
Monfort, 2011 – Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55 °C
Monfort, 2010 – Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg
McQuestin, 2010 – Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products
Manas, 2003 – Survival of Salmonella senftenberg 775W to current liquid whole egg pasteurization treatments
Lechevalier, 2007 – Egg white drying: Influence of industrial processing steps on protein structure and functionalities
Jordan, 2011 – A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk
Huang, 2006 – Inactivation of Salmonella enteritidis in Liquid Whole Egg using Combination Treatments of Pulsed Electric Field, High Pressure and Ultrasound
Guilmineau, 2007 – Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise
Garcia-Gonzalez, 2009 – Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization
de Souza, 2011 – Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products
Campbell, 2005 – Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment
Arniali, 2007 – Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk