Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white.
Qiang ShiWujing WangYong WuHongbing ChenPing TongJinyan GaoPublished in: Journal of the science of food and agriculture (2022)
Therefore, according to the results, if the liquid egg products were pasteurized for 10 min, the temperature of 70 °C should be carefully considered. © 2022 Society of Chemical Industry.