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Updated: Jan 29, 2026

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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Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk,

Lilan Xu1, Yan Zhao2, Mingsheng Xu1

  • 1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
Egg yolkGranuleLipoprotein aggregationNaCl treatmentsPlasma

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