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Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced

M Shafiur Rahman1, Ah-Na Kim2, Kyo-Yeon Lee2

  • 1Department of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju 52828, South Korea; Department of Food Engineering and Technology, State University of Bangladesh, Dhaka 1205, Bangladesh.

International Journal of Biological Macromolecules
|February 5, 2023
PubMed

Keywords:
Egg yolkEmulsion microstructureOrganic solventPhospholipids molecular speciesPolar/nonpolar lipidProteins secondary structureSupercritical-CO(2)

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