Scientific Publications

Found 8 results
Rannou C, Texier F, Moreau M, Courcoux P, Meynier A, Prost C.  2013.  Odour quality of spray-dried hens' egg powders: the influence of composition, processing and storage conditions.. Food Chem. 138(2-3):905-14.
Rao Q, Fisher MCatherine, Guo M, Labuza TP.  2013.  Storage stability of a commercial hen egg yolk powder in dry and intermediate-moisture food matrices.. J Agric Food Chem. 61(36):8676-86.
Rao Q, Rocca-Smith JR, Labuza TP.  2013.  Storage stability of hen egg white powders in three protein/water dough model systems.. Food Chem. 138(2-3):1087-94.
Rao Q, Rocca-Smith JR, Schoenfuss TC, Labuza TP.  2012.  Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder.. Food Chem. 135(2):464-72.
Koç M, Koç B, Susyal G, Yilmazer MSakin, Ertekin FKaymak, Bağdatlıoğlu N.  2011.  Functional and physicochemical properties of whole egg powder: effect of spray drying conditions.. J Food Sci Technol. 48(2):141-9.
Koç M, Koç B, Susyal G, Yilmazer MSakin, Bağdatlıoğlu N, Kaymak-Ertekin F.  2011.  Improving functionality of whole egg powder by the addition of gelatine, lactose, and pullulan.. J Food Sci. 76(9):S508-15.
Ayadi MA, Khemakhem M, Belgith H, Attia H.  2008.  Effect of moderate spray drying conditions on functionality of dried egg white and whole egg.. J Food Sci. 73(6):E281-7.
Baron F, Nau F, Guérin-Dubiard C, Gonnet F, Dubois J-J, Gautier M.  2003.  Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution.. J Food Prot. 66(5):825-32.