Egg Pasteurization Effects is a scientific construct that denotes the measurable alterations in egg functional properties—such as foaming, emulsification, and gelation—induced by the application of controlled thermal processing to eliminate pathogens while preserving structural and biochemical integrity.
74
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87
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2017–2026
13
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Publications
74
Pasteurization of Liquid Egg Products
A.R. Winter, George F. Stewart, Vernon H. McFarlane et al. · American Journal of Public Health and the Nations Health · 1946 · 71 citations
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Institutions
87
Agricultural Research Service
Washington, United States
5 h-index
12 publications
373 citations
U.S. National Poultry Research Center
Athens, United States
4 h-index
7 publications
146 citations
Eastern Regional Research Center
Wyndmoor, United States
4 h-index
8 publications
297 citations
Universidad de Zaragoza
Zaragoza, Spain
3 h-index
14 publications
600 citations
Washington State University
Pullman, United States
3 h-index
8 publications
421 citations
University of Milan
Milan, Italy
3 h-index
12 publications
530 citations
State Key Laboratory of Food Science and Technology
Wuxi, China
3 h-index
17 publications
401 citations
McGill University
Montreal, Canada
3 h-index
8 publications
877 citations
1–8 of 87
Venues
- Journal of Food Engineering
9 publications · 541 citations
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- Journal of Food Science
JFS · 8 publications · 252 citations
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- Poultry Science
4 publications · 99 citations
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- Journal of the Science of Food and Agriculture
5 publications · 67 citations
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- International Journal of Food Microbiology
2 publications · 66 citations
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