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The Scientific World Journal
Volume 2017, Article ID 6817196, 5 pages
Research Article

Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

R&D Division, Kewpie Corporation, 2-5-7 Sengawa Kewport, Sengawa-Cho, Chofu-Shi, Tokyo 182-0002, Japan

Correspondence should be addressed to Ryosuke Matsuoka; pj.oc.eipwek@akoustam_ekusoyr

Received 12 December 2016; Accepted 8 February 2017; Published 26 February 2017

Academic Editor: Kiyoshi Ebihara

Copyright © 2017 Ryosuke Matsuoka et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [2 citations]

The following is the list of published articles that have cited the current article.

  • Ryosuke Matsuoka, Keiko Kamachi, Mika Usuda, Wei Wang, Yasunobu Masuda, Masaaki Kunou, Akira Tanaka, and Kazunori Utsunomiya, “Lactic-fermented egg white improves visceral fat obesity in Japanese subjects—double-blind, placebo-controlled study,” Lipids in Health and Disease, vol. 16, no. 1, 2017. View at Publisher · View at Google Scholar
  • Ryosuke Matsuoka, Mamoru Kimura, Shinya Uno, Hiroyuki Shidara, and Masaaki Kunou, “Egg white hydrolysate improves fatigue due to short-term swimming load test in mice,” Food Science & Nutrition, 2018. View at Publisher · View at Google Scholar