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Document type:
Zeitschriftenaufsatz 
Author(s):
Strixner, T.; Sterr, J.; Kulozik, U.; Gebhardt, R. 
Title:
Structural study on hen-egg high density lipoprotein (HDL) granules 
Abstract:
Hen egg yolk's main fractions, granules and plasma contribute to the formation and the stability of disperse systems like emulsions by constituting an interfacial film. However, yolk is still used empirically and physical properties of yolk fractions are not entirely understood. Therefore, one of the main approaches is to fractionate egg yolk in its single components and to close the lack of understanding of the molecular and structural characteristics of each fraction. As our sedimentation expe...    »
 
Journal title:
Food Biophysics 
Year:
2014 
Journal volume:
Pages contribution:
314--321 
Print-ISSN:
1557-1858