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Influence of storing time and temperature on the viscosity of an egg yolkSEVERA, Libor; NEDORNOVA, Sárka; BUCHAR, Jaroslav et al.Journal of food engineering. 2010, Vol 96, Num 2, pp 266-269, issn 0260-8774, 4 p.Article

Preparation of high purity egg phosvitin using anion exchange chromatographyJIANDONG REN; JIANPING WU.Food chemistry. 2014, Vol 158, pp 186-191, issn 0308-8146, 6 p.Article

Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisationPARASKEVOPOULOU, A; AMVROSIADOU, S; BILIADERIS, C. G et al.Food research international. 2014, Vol 62, pp 492-499, issn 0963-9969, 8 p.Article

Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharidesSOUZA, Clitor J. F; GARCIA ROJAS, Edwin E; MELO, Nathália R et al.Food hydrocolloids. 2013, Vol 30, Num 1, pp 375-381, issn 0268-005X, 7 p.Article

Protein interactions and filler effects in heat-set gels based on eggKALKANI, A; PARASKEVOPOULOU, A; KIOSSEOGLOU, V et al.Food hydrocolloids. 2007, Vol 21, Num 2, pp 191-197, issn 0268-005X, 7 p.Article

A simple method for positional analysis of phosphatidylcholineKIELBOWICZ, Grzegorz; GLADKOWSKI, Witold; CHOJNACKA, Anna et al.Food chemistry. 2012, Vol 135, Num 4, pp 2542-2548, issn 0308-8146, 7 p.Article

Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolkSOUSA, Rita De Cassia S; COIMBRA, Jane S. R; GARCIA ROJAS, Edwin E et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 7, pp 1253-1258, issn 0023-6438, 6 p.Article

Solubility of egg yolk proteins: modelling and thermodynamic parametersASSIS, Tassia F; GARCIA ROJAS, Edwin E; SOUZA, Clitor J. F et al.European food research & technology (Print). 2010, Vol 231, Num 5, pp 745-750, issn 1438-2377, 6 p.Article

Changes in chemical composition, physical properties and microstructure of duck egg as influenced by saltingKAEWRNANEE, Thammarat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2009, Vol 112, Num 3, pp 560-569, issn 0308-8146, 10 p.Article

The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsionsCASTELLANI, Oscar; BELHOMME, Corinne; DAVID-BRIAND, Elisabeth et al.Food hydrocolloids. 2008, Vol 22, Num 7, pp 1243-1253, issn 0268-005X, 11 p.Article

Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Efect of the environmental conditionsGUILMINEAU, Fabien; KULOZIK, Ulrich.Food hydrocolloids. 2006, Vol 20, Num 8, pp 1114-1123, issn 0268-005X, 10 p.Article

Competitive adsorption of water soluble plasma proteins from egg yolk at the oil/water interfaceNILSSON, Lars; OSMARK, Peter; FERNANDEZ, Céline et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 18, pp 6881-6887, issn 0021-8561, 7 p.Article

Molecular interactions in gels prepared with egg yolk and its fractionsKIOSSEOGLOU, Vassilis; PARASKEVOPOULOU, Adamantini.Food hydrocolloids. 2005, Vol 19, Num 3, pp 527-532, issn 0268-005X, 6 p.Article

Immobilization of β-cyclodextrin in chitosan beads for separation of cholesterol from egg yolkCHIU, Shao-Hua; CHUNG, Tze-Wen; GIRIDHAR, R et al.Food research international. 2004, Vol 37, Num 3, pp 217-223, issn 0963-9969, 7 p.Article

Physicochemical properties of leftover egg yolk after livetins removalNAVIDGHASEMIZAD, Sahar; TEMELLI, Feral; JIANPING WU et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 1, pp 170-175, issn 0023-6438, 6 p.Article

Effect of high pressure treatment on the physicochemical and functional properties of egg yolkWEI YAN; LIWEN QIAO; XIAOHONG GU et al.European food research & technology (Print). 2010, Vol 231, Num 3, pp 371-377, issn 1438-2377, 7 p.Article

Immunomodulating effects of egg yolk low lipid peptic digests in a murine modelNELSON, Ralph; KATAYAMA, Shigeru; MINE, Yoshimuri et al.Food and agricultural immunology. 2007, Vol 18, Num 1-4, pp 1-15, issn 0954-0105, 15 p.Article

Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating timeGUILMINEAU, Fabien; KULOZIK, Ulrich.Food hydrocolloids. 2006, Vol 20, Num 8, pp 1105-1113, issn 0268-005X, 9 p.Article

A research note. Degradation of cholesterol in egg yolk by Rhodococcus equi No. 23 = Note de recherche. Dégradation, par Rhodococcus equi No. 23, du cholestérol dans le jaune d'oeufAIHARA, H; WATANABE, K; NAKAMURA, R et al.Journal of food science. 1988, Vol 53, Num 2, pp 659-660, issn 0022-1147Article

Heat gelling properties of hen's egg yolk low density lipoprotein (LDL) in the presence of other protein = Propriétés de thermo-gélification des lipoprotéines de faible densité du jaune d'oeuf, en présence d'autres protéinesKOJIMA, E; NAKAMURA, R.Journal of food science. 1985, Vol 50, Num 1, pp 63-66, issn 0022-1147Article

A research note. Influence of pH on egg yolk lipid oxidation = Note de recherche. Influence du pH sur l'oxydation des lipides du jaune d'oeufPIKE, O. A; PENG, I. C.Journal of food science. 1988, Vol 53, Num 4, pp 1245-1246, issn 0022-1147Article

Separation of phospholipids from egg yolk and recovery of water-soluble proteins = Séparation des phospholipides du jaune d'oeuf et récupération des protéines hydrosolublesHATTA, H; SIM, J. S; NAKAI, S et al.Journal of food science. 1988, Vol 53, Num 2, pp 425-431, issn 0022-1147, 4 p.Article