Concepedia
Food Chemistry · 2017 · 27 citations · 24 references
AgriculturePoultry ScienceEgg ScienceEgg ProteinsEgg StructureEgg Yolk BiologyEgg Yolk StructureFreeze-thaw Stability Of YolkFrozen Egg YolkFrozen Whole EggPhosphorus-31 Nuclear Magnetic ResonanceProtein Structural Changes
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ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS
R.W. Burley, W. H. Cook · Canadian Journal of Biochemistry and Physiology · 1961 · 235 citations
Agriculture, Biochemistry, Egg Science +14
Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk
Marc Anton, G. Gandemer · Journal of Food Science · 1997 · 195 citations
Agriculture, Food Science, Egg Science +16
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
Ionic Strength and pH Effects on Composition and Microstructure of Yolk Granules
D. CAUSERET, E. Matringe, Denis Lorient · Journal of Food Science · 1991 · 153 citations
Life Sciences, Biochemistry, Molecular Biology +14
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