Egg White Pasteurization is a thermal treatment process that, as a subcategory of egg pasteurization methods, specifically targets raw egg whites to inactivate pathogenic microorganisms while preserving functional protein properties through controlled temperature and time conditions.
71
Publications
3.2K
Citations
268
Authors
95
Institutions
Publications per year
2017–2026
20
Parents
Publications
71
1–5 of 71
Authors
268
- OC
6
h-index
- FB
5
h-index
- FN
5
h-index
- RJ
4
h-index
- MG
4
h-index
1–5 of 268
Institutions
95
University of Missouri
Columbia, United States
6 h-index
17 publications
277 citations
Huazhong Agricultural University
Wuhan, China
4 h-index
20 publications
1.2K citations
Institut Agro Rennes-Angers
Rennes, France
4 h-index
14 publications
416 citations
Agricultural Research Service
Washington, United States
4 h-index
5 publications
208 citations
State Key Laboratory of Food Science and Technology
Wuxi, China
4 h-index
13 publications
571 citations
Jiangnan University
Wuxi, China
3 h-index
10 publications
704 citations
Isfahan University of Technology
Isfahan, Iran
2 h-index
6 publications
100 citations
United States Department of Agriculture
Washington, United States
2 h-index
3 publications
150 citations
1–8 of 95
Venues
- Poultry Science
7 publications · 228 citations
7
h-index
- Journal of Food Engineering
7 publications · 511 citations
7
h-index
- Journal of Food Protection
6 publications · 300 citations
6
h-index
- Food Chemistry
4 publications · 182 citations
4
h-index
- Food Hydrocolloids
4 publications · 305 citations
4
h-index
1–5