Isolation and properties of a low-molecular-weight protein (apovitellenin I) from the high-lipid lipoprotein of emu egg yolk
Author:
Publisher
American Chemical Society (ACS)
Subject
Biochemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/bi00731a029
Reference22 articles.
1. Characterization of glycopeptides derived from the low-density lipoprotein of hen's egg yolk
2. On the average hydrophobicity of proteins and the relation between it and protein structure
3. Lipid–protein interactions in abnormal egg yolk: a comparison of the major lipoprotein fractions from normal eggs and from the eggs of hens fed methyl sterculate
4. A temperature-senstive lipoprotein from abnormal egg yolk
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1. Molecular modeling of the interface of an egg yolk protein-based emulsion;Physics of Fluids;2022-02
2. Proteins and lipoproteins in yolk from eggs of the estuarine crocodile (Crocodylus porosus); A comparison with egg yolk of the hen (Gallus domesticus);Comparative Biochemistry and Physiology Part B: Comparative Biochemistry;1988-01
3. Hydrophobic chromatography of proteins in urea solutions. The separation of apoproteins from a lipoprotein of avian egg yolk;Biochemical Journal;1983-01-01
4. Yolk Formation and Oviposition in Captive Emus;The Condor;1981-11
5. Studies on the Apoproteins of the Major Lipoprotein of the Yolk of Hen's Eggs. IV. Aggregation in Urea of Proteins of Intermediate and High Molecular Weight and the Isolation of Four Electrophoretically Distinct Proteins;Australian Journal of Biological Sciences;1980
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