A comparative study of unpasteurized and pasteurized frozen whole hen eggs using size-exclusion chromatography and small-angle X-ray scattering

Hen eggs are rich in proteins and are an important source of protein for humans. Pasteurized frozen whole hen eggs are widely used in cooking and confectionery and can be stored for long periods. However, processed eggs differ from raw eggs in properties such as viscosity, foaming ability, and therm...

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Detalles Bibliográficos
Autores principales: Oka, Yoshiki, Yukawa, Hiroko, Kudo, Hisashi, Ooka, Koji, Wada, Manami, Suetaka, Shunji, Chang, Mari, Kawai, Hidenobu, Tanaka, Ryouji, Ichikawa, Masahiro, Suzuki, Takahisa, Hayashi, Yuuki, Handa, Akihiro, Arai, Munehito
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9163139/
https://www.ncbi.nlm.nih.gov/pubmed/35654960
http://dx.doi.org/10.1038/s41598-022-12885-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9163139/
https://www.ncbi.nlm.nih.gov/pubmed/35654960
http://dx.doi.org/10.1038/s41598-022-12885-z

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