Author:
Liu Yaotong,Chi Yujie,Chi Yuan
Funder
Earmarked Fund for China Agriculture Research System
Reference48 articles.
1. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013
2. Composition, solubility and emulsifying properties of granules and plasma of egg yolk;Anton;Journal of Food science,1997
3. Separation and characterization of the two high density lipoproteins of egg yolk, α- and β-lipovitellin;Bernardi;BBA - Biochimica et Biophysica Acta,1960
4. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology;Blume;Food Chemistry,2015
5. Raman spectroscopic characterization of the structural changes in soybean protein isolate induced by low pressure homogenization;Bo;Modern Food Science and Technology,2018
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献