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For: Laca A, Paredes B, Díaz M. A method of egg yolk fractionation. Characterization of fractions. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.11.010] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Number Cited by Other Article(s)
1
Ismaila MS, Balogun-Raji SO, Hamza F, Sadiya UB, Salisu B, Umar M, Aminu I, Jones KR. Antihypertensive Potential of Japanese Quail (Couturnix Couturnix Japonica) Egg Yolk Oil (QEYO) in Sprague Dawley Rats. BIOLOGY 2024;13:270. [PMID: 38666882 PMCID: PMC11048034 DOI: 10.3390/biology13040270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/11/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024]
2
Czelej M, Czernecki T, Garbacz K, Wawrzykowski J, Jamioł M, Michalak K, Walczak N, Wilk A, Waśko A. Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties. Foods 2023;12:3394. [PMID: 37761103 PMCID: PMC10528016 DOI: 10.3390/foods12183394] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/05/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023]  Open
3
Oladimeji BM, Gebhardt R. Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality. Foods 2023;12:2531. [PMID: 37444269 DOI: 10.3390/foods12132531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/24/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023]  Open
4
Abeyrathne EDNS, Nam KC, Huang X, Ahn DU. Egg yolk lipids: separation, characterization, and utilization. Food Sci Biotechnol 2022;31:1243-1256. [PMID: 35992319 PMCID: PMC9385935 DOI: 10.1007/s10068-022-01138-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 06/22/2022] [Accepted: 07/12/2022] [Indexed: 11/04/2022]  Open
5
Kralik G, Kralik Z, Galović O, Hanžek D. Cholesterol Content and Fatty Acids Profile in Conventional and Omega-3 Enriched Eggs. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2022. [DOI: 10.1590/1806-9061-2020-1412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
6
Mahdavi S, Amirsadeghi A, Jafari A, Niknezhad SV, Bencherif SA. Avian Egg: A Multifaceted Biomaterial for Tissue Engineering. Ind Eng Chem Res 2021;60:17348-17364. [PMID: 35317347 PMCID: PMC8935878 DOI: 10.1021/acs.iecr.1c03085] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
7
Bioactive packaging based on delipidated egg yolk protein edible films with lactobionic acid and Lactobacillus plantarum CECT 9567: Characterization and use as coating in a food model. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106849] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
8
Gu L, Jiao H, McClements DJ, Ji M, Li J, Chang C, Dong S, Su Y, Yang Y. Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112075] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
9
Koko MY, Hassanin HA, Qi B, Han L, Lu K, Rokayya S, Harimana Y, Zhang S, Li Y. Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
10
Ren G, Li B, Ren L, Di W, Tian L, Zhang P, Shao W, He J, Sun D. Dynamic Covalent Nanoparticles for Acid-Responsive Nonaqueous Pickering Emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021;37:6632-6640. [PMID: 34042453 DOI: 10.1021/acs.langmuir.1c00097] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
11
Puertas G, Vázquez M. Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
12
Ali M, Wu J. Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces—Mayonnaise preparation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
13
Alonso P, Laca A, Laca A, Díaz M. Rheological characterisation of yolk‐based gels and Staphylococcus growth. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14799] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
14
Zhao Y, Feng F, Yang Y, Xiong C, Xu M, Tu Y. Gelation behavior of egg yolk under physical and chemical induction: A review. Food Chem 2021;355:129569. [PMID: 33773456 DOI: 10.1016/j.foodchem.2021.129569] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 02/22/2021] [Accepted: 03/07/2021] [Indexed: 02/08/2023]
15
Li Q, Tang S, Mourad FK, Zou W, Lu L, Cai Z. Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105521] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
16
Shen Y, Chang C, Shi M, Su Y, Gu L, Li J, Yang Y. Interactions between lecithin and yolk granule and their influence on the emulsifying properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105510] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
17
Yemenicioğlu A, Farris S, Turkyilmaz M, Gulec S. A review of current and future food applications of natural hydrocolloids. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14363] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
18
Wang A, Xiao Z, Wang J, Li G, Wang L. Fabrication and characterization of emulsion stabilized by table egg-yolk granules at different pH levels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020;100:1470-1478. [PMID: 31756278 DOI: 10.1002/jsfa.10154] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 10/23/2019] [Accepted: 11/19/2019] [Indexed: 06/10/2023]
19
Uysal RS, Acar-Soykut E, Boyaci IH. Determination of yolk:white ratio of egg using SDS-PAGE. Food Sci Biotechnol 2020;29:179-186. [DOI: 10.1007/s10068-019-00650-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 06/26/2019] [Accepted: 07/18/2019] [Indexed: 11/25/2022]  Open
20
Uysal RS, Boyaci IH. Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020;100:855-862. [PMID: 31646648 DOI: 10.1002/jsfa.10097] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/14/2019] [Accepted: 10/21/2019] [Indexed: 06/10/2023]
21
Anukiruthika T, Moses J, Anandharamakrishnan C. 3D printing of egg yolk and white with rice flour blends. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109691] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
22
Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.070] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
23
Li X, Li J, Chang C, Wang C, Zhang M, Su Y, Yang Y. Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
24
Effect of egg yolk on the textural, rheology and structural properties of egg gels. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.024] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
25
Survival and development of Staphylococcus in egg products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.092] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
26
Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction. Food Chem 2018;268:369-377. [DOI: 10.1016/j.foodchem.2018.06.033] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 05/17/2018] [Accepted: 06/07/2018] [Indexed: 11/23/2022]
27
Puertas G, Vázquez M. Advances in techniques for reducing cholesterol in egg yolk: A review. Crit Rev Food Sci Nutr 2018. [DOI: 10.1080/10408398.2018.1448357] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
28
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.024] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
29
Primacella M, Wang T, Acevedo NC. Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg Yolk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018;66:512-520. [PMID: 29220173 DOI: 10.1021/acs.jafc.7b04370] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
30
Marcet I, Sáez S, Rendueles M, Díaz M. Edible films from residual delipidated egg yolk proteins. Journal of Food Science and Technology 2017;54:3969-3978. [PMID: 29085139 DOI: 10.1007/s13197-017-2861-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/21/2017] [Accepted: 09/07/2017] [Indexed: 11/29/2022]
31
Fuertes S, Laca A, Oulego P, Paredes B, Rendueles M, Díaz M. Development and characterization of egg yolk and egg yolk fractions edible films. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
32
Motta-Romero H, Zhang Z, Tien Nguyen A, Schlegel V, Zhang Y. Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise. J Food Sci 2017;82:1588-1593. [DOI: 10.1111/1750-3841.13747] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 03/22/2017] [Accepted: 04/19/2017] [Indexed: 11/28/2022]
33
Artime A, Laca A, Laca A, Díaz M. Alcoholic beverage from the egg yolk aqueous fraction. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
34
Rodil A, Laca A, Paredes B, Rendueles M, Meana Á, Díaz M. Gels prepared from egg yolk and its fractions for tissue engineering. Biotechnol Prog 2016;32:1577-1583. [PMID: 27602804 DOI: 10.1002/btpr.2364] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 06/30/2016] [Indexed: 11/09/2022]
35
Chen SY, Kuo MI. Physicochemical and functional properties of Chinese soft-shell turtle ( Pelodiscus sinensis ) egg. Food Res Int 2016;85:36-43. [DOI: 10.1016/j.foodres.2016.04.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 04/03/2016] [Accepted: 04/10/2016] [Indexed: 11/26/2022]
36
Huang L, Wang T, Han Z, Meng Y, Lu X. Effect of egg yolk freezing on properties of mayonnaise. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
37
Naderi N, House JD, Pouliot Y. Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.045] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
38
Valverde D, Laca A, Estrada LN, Paredes B, Rendueles M, Díaz M. Egg yolk fractions as basic ingredient in the development of new snack products. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2016.02.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
39
Valverde D, Laca A, Estrada LN, Paredes B, Rendueles M, Díaz M. Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2016.02.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
40
Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
41
Au C, Acevedo NC, Horner HT, Wang T. Determination of the Gelation Mechanism of Freeze-Thawed Hen Egg Yolk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015;63:10170-10180. [PMID: 26527230 DOI: 10.1021/acs.jafc.5b04109] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
42
Lamas A, Anton X, Miranda JM, Roca-Saavedra P, Cardelle-Cobas A, Ibarra IS, Franco CM, Cepeda A. Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1599-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
43
Immunoprophylactic effect of chicken egg yolk antibody (IgY) against a recombinant S1 domain of the porcine epidemic diarrhea virus spike protein in piglets. Arch Virol 2015;160:2197-207. [PMID: 26100403 PMCID: PMC7087309 DOI: 10.1007/s00705-015-2494-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Accepted: 06/10/2015] [Indexed: 11/20/2022]
44
Laca A, Paredes B, Rendueles M, Díaz M. Egg yolk plasma: Separation, characteristics and future prospects. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.048] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
45
García V, Laca A, Martínez LA, Paredes B, Rendueles M, Díaz M. Development and characterization of a new sweet egg-based dessert formulation. Int J Gastron Food Sci 2015. [DOI: 10.1016/j.ijgfs.2014.12.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
46
Scaling-up a process for the preparation of folate-enriched protein extracts from hen egg yolks. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
47
Laca A, Paredes B, Rendueles M, Díaz M. Egg yolk granules: Separation, characteristics and applications in food industry. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.020] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
48
Eckert E, Zambrowicz A, Pokora M, Setner B, Dąbrowska A, Szołtysik M, Szewczuk Z, Polanowski A, Trziszka T, Chrzanowska J. Egg-yolk protein by-product as a source of ACE-inhibitory peptides obtained with using unconventional proteinase from Asian pumpkin (Cucurbita ficifolia). J Proteomics 2014;110:107-16. [DOI: 10.1016/j.jprot.2014.08.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Revised: 07/25/2014] [Accepted: 08/06/2014] [Indexed: 11/25/2022]
49
Strixner T, Sterr J, Kulozik U, Gebhardt R. Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9359-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
50
Marcet I, Álvarez C, Paredes B, Díaz M. Inert and oxidative subcritical water hydrolysis of insoluble egg yolk granular protein, functional properties, and comparison to enzymatic hydrolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014;62:8179-8186. [PMID: 25033007 DOI: 10.1021/jf405575c] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
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