Isolation of hen's egg yolk very low density lipoproteins by DEAE-cellulose chromatography
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry,Biophysics
Reference22 articles.
1. THE CONCENTRATIONS OF SOME CONSTITUENTS OF EGG YOLK IN ITS SOLUBLE PHASE
2. ISOLATION AND COMPOSITION OF AVIAN EGG YOLK GRANULES AND THEIR CONSTITUENT α- AND β-LIPOVITELLINS
3. LIPID EXTRACTION AND DISTRIBUTION STUDIES OF EGG YOLK LIPOPROTEINS
4. Binding of lipid to protein in the low-density lipoprotein from the hen's egg
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1. Effect of Temperature and Pressure Intensity on the Formation Mechanism and Microstructure of Pressure-induced Hen Egg Yolk Gel;Food Preservation Science;2016
2. Heat Gelling Properties of Hen's Egg Yolk Low Density Lipoprotein (LDL) in the Presence of Other Protein;Journal of Food Science;2006-08-25
3. POST-THAW VIABILITY OF EUROPEAN BISON (BISON BONASUS) SEMEN FROZEN WITH EXTENDERS CONTAINING EGG YOLK OR LIPIDS OF PLANT ORIGIN AND EXAMINED WITH A HETEROLOGOUS IN VITRO FERTILIZATION ASSAY;Journal of Zoo and Wildlife Medicine;2006-06
4. A Lipoprotein-derived Antimicrobial Factor from Hen-egg Yolk is Active Against Streptococcus Species;Journal of Food Science;2002-10
5. Low density lipoproteins extracted from hen egg yolk by an easy method: cryoprotective effect on frozen–thawed bull semen;Theriogenology;2002-04
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