The effect of pasteurisation and freezing on the low density lipoproteins of egg
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference8 articles.
1. Effect of pasteurisation on the chemical composition of liquid whole egg. II.—Comparison of the protein fractionation patterns of raw and pasteurised liquid whole egg
2. Effect of pasteurisation on the chemical composition of liquid whole egg. III.—Effect of staling and freezing on the protein fractionation patterns of raw and pasteurised whole egg
3. Effect of pasteurisation on the chemical composition of liquid whole egg V.—Isolation and examination of a complex lipoprotein from pasteurised liquid egg
4. Effects of spray-drying and freezing on the proteins of liquid whole egg
5. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
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1. Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk;Food Research International;2023-10
2. A comparative study of unpasteurized and pasteurized frozen whole hen eggs using size-exclusion chromatography and small-angle X-ray scattering;Scientific Reports;2022-06-02
3. Changes in egg yolk gelation behaviour and mechanisms during freezing;LWT;2021-11
4. Back Extrusion Rheology for Evaluating the Transitional Effects of High Pressure Processing of Egg Components;Journal of Texture Studies;2015-02
5. Investigation of Protein-Lipid Interactions by Vibrational Spectroscopy;Lipid Analysis and Lipidomics;2006-04-24
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