High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions-Reference-Cited by-同舟云学术

High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions

Published:2020-08 Issue: Volume:321 Page:126696
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Duffuler Pauline^ORCID,Giarratano Mélanie,Naderi Nassim^ORCID,Suwal Shyam,Marciniak Alice,Perreault Véronique,Offret Clément^ORCID,Brisson Guillaume,House James D.,Pouliot Yves^ORCID,Doyen Alain^ORCID

Funder

Natural Sciences and Engineering Research Council of Canada

Consortium de recherche et innovations en bioprocédés industriels au Québec

Egg Farmers of Quebec

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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2. Composition and structure of hen egg yolk;Anton,2007

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

4. Isolation and composition of avian egg yolk granules and their consitutent α- and β-lipovitellins;Burley;Canadian Journal of Biochemistry and Physiology,1961

5. Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin;Castellani;Food Chemistry,2004

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