Assessment of whole egg fractionation by tangential flow filtration: The problem of low-density lipoprotein aggregates

Author:

Puertas GemaORCID,Cazón Patricia,Vázquez Manuel

Funder

Spanish National Plan for Scientific and Technical Research and Innovation

Ministerio de Educación, Cultura y Deporte

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference46 articles.

1. Egg yolk: structures, functionalities and processes;Anton;J. Sci. Food Agric.,2013

2. Particle-loaded hollow-fiber membrane adsorbers for lysozyme separation;Avramescu;J. Memb. Sci.,2008

3. Physicochemical and functional properties of livetins fraction from hen egg yolk;Chalamaiah;Food Biosci.,2017

4. Comparative composition and antioxidant activity of peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates;Chay Pak Ting;Membr. (Basel),2011

5. Folate content and yolk color of hen egss from different farming systems;Czarnowska-Kujawska;Molecules,2021

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