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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

Published on: May 15, 2019

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Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

Yujie Su1, Ying Tian2, Ruhui Yan2

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu road 1800, Wuxi, Jiangsu 214122 People's Republic of China ; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 People's Republic of China.

Journal of Food Science and Technology
|July 4, 2015
PubMed

Keywords:
Cholesterol removalPhospholipidsSeparationTriacylglycerolβ-cyclodextrin

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