Physicochemical and functional properties of livetins fraction from hen egg yolk

Author:

Chalamaiah Meram,Esparza Yussef,Temelli Feral,Wu Jianping

Funder

Alberta Livestock and Meat Agency, Ltd.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference50 articles.

1. Sequential separation of main components from chicken egg yolk;Ahn;Food Science and Biotechnology,2006

2. Immunoglobulins from egg yolk: Isolation and purification;Akita;Journal of Food Science,1992

3. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

4. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013

5. Composition, solubility and emulsifying properties of granules and plasma of egg yolk;Anton;Journal of Food Science,1997

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