||Fste, Christiane K., et al. "Extractability, stability, and allergenicity of egg white proteins in differently heat-processed foods." Journal of AOAC International 90.2 (2007): 427-436
“The Ridascreen assay detected egg protein only in nonprocessed samples but did not perform well with the untreated pasta matrix. Results obtained with the BioKits assay showed a dependency on the kind of heat processing performed. The amount of egg protein measured decreased with increasing temperature…Unlike the other 2 assays, the Morinaga kit recovered a constant, process-independent amount of egg protein from all matrixes.”
||FDA Evalution by Garber, Eric A.E. and Brewer, Vickery A. "Evaluation of Commercial ELISA Assays for the Detection of Egg in Food."
"Prolonged heating, associated with the preparation of pasta, muffins, or bread, resulted in significant differences in the effectiveness of the assays. Only the ELISA developed by Morinaga Institute of Biological Science, in which reducing - denaturing conditions were used to extract the samples, was able to detect egg in all samples prepared. The ELISA developed by the Morinaga Institute of Biological Science was also more effective in detecting egg in commercially prepared foods."