Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids-Reference-Cited by-同舟云学术

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Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids

Published:2023-04 Issue: Volume:233 Page:123529
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Rahman M. Shafiur,Kim Ah-Na,Lee Kyo-Yeon,Pyo Min-Jeong,Chun Jiyeon,Kim Hyun-Jin,Choi Sung-Gil

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

1. Plant protein-based delivery systems for bioactive ingredients in foods;Wan;Food Funct.,2015

2. Hydrocolloids at interfaces and the influence on the properties of dispersed systems;Dickinson;Food Hydrocoll.,2003

3. Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation;Wang;J. Food Eng.,2017

4. Egg-yolk lipid fractionation and lecithin characterization;Palacios;J. Am. Oil Chem. Soc.,2005

5. Egg Yolk Lipids;Juneja,1997

Cited by 4 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

1. Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications;Trends in Food Science & Technology;2024-09

2. Functional development of porcine spleen as a by-product of pig slaughterhouse: Preparation, identification and bioactive activities of a novel peptide;Food Bioscience;2023-12

3. Comprehensive assessment of peptide derived from pig spleen: Preparation, bioactivity and structure-activity relationships;Food Bioscience;2023-12

4. Raman Spectroscopy of Emulsions and Emulsion Chemistry;Critical Reviews in Analytical Chemistry;2023-07-02

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