Fresh and Frozen Egg Yolk Protein Fractions: Emulsion Stabilizing Power, Viscosity, and Electrophoretic Patterns

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Phosvitin, the Principal Phosphoprotein of Egg Yolk

Dale K. Mecham, Harold S. Olcott · Journal of the American Chemical Society · 1949 · 308 citations

Life Sciences, Biochemistry, Molecular Biology +8

Separation and characterization of the two high density lipoproteins of egg yolk, α- and β-lipovitellin

Giorgio Bernardi, W. H. Cook · Biochimica et Biophysica Acta · 1960 · 121 citations

Agriculture, Biochemistry, Egg Science +8

An electrophoretic and ultracentrifugal study on the proteins of the high density fraction of egg yolk

Giorgio Bernardi, W. H. Cook · Biochimica et Biophysica Acta · 1960 · 108 citations

Life Sciences, Biochemistry, Egg Science +11

A GENERAL METHOD FOR THE ISOLATION AND PURIFICATION OF PHOSVITIN FROM VERTEBRATE EGGS

Robin A. Wallace, Donald W. Jared, Arthur Z. Eisen · Canadian Journal of Biochemistry · 1966 · 100 citations

Agriculture, Biochemistry, Bioseparations +13