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The Hen’s egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg protein...

Food producers are coming under increasing pressure to reduce fat content of foods. Fat forms a major structuring component in many foods responsible for the desirable texture which rich fats. Consumers want healthier whilst maintaining sensory properties these and using ‘natural’ ingredients. In this work we present suspensions soft gelled protein particles produced by heating induced gelation...