Egg yolk plasma: Separation, characteristics and future prospects

Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk

Marc Anton, Virginie Martinet, Michèle Dalgalarrondo et al. · Food Chemistry · 2003 · 189 citations

Life Sciences, Biochemistry, Poultry Science +10

Egg yolk protein gels and emulsions

V. Kiosseoglou · Current Opinion in Colloid & Interface Science · 2003 · 164 citations

Agriculture, Biochemistry, Food Science +11

Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules

M. Le Denmat, Marc Anton, Valérie Beaumal · Food Hydrocolloids · 2000 · 160 citations

Engineering, Chemical Engineering, Food Science +12

Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment

M. Le Denmat, Marc Anton, G. Gandemer · Journal of Food Science · 1999 · 149 citations

Agriculture, Biochemistry, Food Science +14

ION‐EXCHANGE CHROMATOGRAPHY AND ELECTROPHORESIS OF EGG YOLK PROTEINS

L. E. MC BEE, O.J. Cotterill · Journal of Food Science · 1979 · 134 citations

Agriculture, Biochemistry, Egg Science +15