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2018
Avian eggs differ from most other animal eggs in the high proportion of yolk lipids. The great uniformity in the composition of the egg yolk lipids (EYL) serves to maintain its chemical and physical properties in various industrial applications. In fresh eggs, the lipids are combined noncovalently with protein, largely in particles of lipoprotein, and ...
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Avian eggs differ from most other animal eggs in the high proportion of yolk lipids. The great uniformity in the composition of the egg yolk lipids (EYL) serves to maintain its chemical and physical properties in various industrial applications. In fresh eggs, the lipids are combined noncovalently with protein, largely in particles of lipoprotein, and ...
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The East African Agricultural Journal, 1938
(1938). Quality in Egg Yolks. The East African Agricultural Journal: Vol. 4, No. 2, pp. 102-104.
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(1938). Quality in Egg Yolks. The East African Agricultural Journal: Vol. 4, No. 2, pp. 102-104.
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NUTRITIONAL ASPECTS OF EGG YOLK
Nutrition Reviews, 2009O A, SCHJEIDE, M R, URIST
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Gelation behavior of egg yolk under physical and chemical induction: A review
Food Chemistry, 2021Yan Zhao, Mingsheng Xu, Yonggang Tu
exaly
Egg yolk granules and phosvitin. Recent advances in food technology and applications
LWT - Food Science and Technology, 2022Manuel Rendueles, M Diaz
exaly
Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound
Food Chemistry, 2021Fang Geng, Yunxiao Xie, Jinqiu Wang
exaly
Studies on the antigenicity of egg yolk
Journal of Allergy, 1957R H, TODD +4 more
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Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS
Food Chemistry, 2023Shiling Lu, Juan Dong
exaly