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Updated: Apr 9, 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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Effect of triglycerides and phospholipids on boiled chicken aroma generation

HuiQi Yeo1, Dimitris P Balagiannis2, Melissa Lim2

  • 1Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK; Department of Food Science & Technology, National University of Singapore, Singapore 117542, Singapore.

Food Chemistry
|April 7, 2026
PubMed

Keywords:
Chicken aromaLikens-Nickerson simultaneous distillation-extractionPhospholipidSPMETriglyceride

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