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One of the major problems of heat-pasteurization process of liquid egg products is degenerative change in food-related functional properties of liquid eggs such as gelling, foaming and emulsifying properties.
Under a collaboration with a private company, BIOTEC researchers studied several process parameters influencing physicochemical and functional properties of pasteurized liquid egg products (liquid whole egg, liquid egg yolk and liquid egg white) for process improvements, and developments of new products for specific customer’s needs.
In addition, the obtained fundamental knowledge can be further applied for improving the processes and new product development.
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