Egg Phospholipid Composition

Egg Phospholipid Composition is a biochemical construct that specifies the qualitative and quantitative profile of phospholipid molecules present in avian egg yolk, distinguished by their amphipathic structure, distribution among glycerophospholipid classes, and functional roles in emulsification, membrane formation, and lipid metabolism.

354

Publications

16K

Citations

1K

Authors

366

Institutions

Publications per year

2017–2026

31

Authors

1K

  1. WG
    Witold Gładkowski

    Wrocław University of Environmental and Life Sciences, Poland

    6 publications · 222 citations

    6

    h-index

  2. AC
    Anna Chojnacka

    Wrocław University of Environmental and Life Sciences, Poland

    6 publications · 222 citations

    6

    h-index

  3. NN
    Natalia Niezgoda

    Wrocław University of Environmental and Life Sciences, Poland

    6 publications · 87 citations

    6

    h-index

  4. AG
    Anna Gliszczyńska

    Wrocław University of Environmental and Life Sciences, Poland

    5 publications · 73 citations

    5

    h-index

  5. GK
    Grzegorz Kiełbowicz

    Wrocław University of Environmental and Life Sciences, Poland

    5 publications · 196 citations

    5

    h-index

1–5 of 1K

Venues

  1. Lipids

    18 publications · 847 citations

    16

    h-index

  2. 14

    h-index

  3. Poultry Science

    14 publications · 455 citations

    12

    h-index

  4. Journal of Lipid Research

    JLR · 11 publications · 812 citations

    11

    h-index

  5. Aquaculture

    10 publications · 702 citations

    10

    h-index

1–5