Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs-Reference-Cited by-同舟云学术

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Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs

Published:2020-05 Issue: Volume:311 Page:125952
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Yuan,Zhao Yan,Xu Mingsheng,Yao Yao,Wu Na,Du Huaying,Tu Yonggang^ORCID

Funder

National Natural Science Foundation of China

Key Research and Development Project of Jiangxi Province

Young Scientist Training Objects Program of Jiangxi Province

Jiangxi Province Outstanding Youth Talent Funded Projects

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. High-density Lipoproteins (HDL) or Lipovitellin Fraction;Anton,2007

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

3. Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk;Anton;Food Chemistry,2003

4. Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk;Au;Food Chemistry,2016

5. Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics;Berhe;Food Control,2015

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