Molecular interactions in gels prepared with egg yolk and its fractions

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251K citations

Protein Assembly, Natural Sciences, Structural Proteins +8

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

Marc Anton, Virginie Martinet, Michèle Dalgalarrondo et al. · Food Chemistry · 2003 · 187 citations

Hen Egg Yolk, Biochemistry, Natural Sciences +7

Egg yolk protein gels and emulsions

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

Food Chemistry, Food Colloid, Food Biophysics +5

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

Food Chemistry, Food Colloid, Protein Denaturation +14

Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions

Marc Anton, M. Le Denmat, Valérie Beaumal et al. · Colloids and Surfaces B Biointerfaces · 2001 · 95 citations

Food Colloid, Engineering, Rheological Property +8