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Title:

Structural study on hen-egg high density lipoprotein (HDL) granules

Document type:
Zeitschriftenaufsatz
Author(s):
Strixner, T.; Sterr, J.; Kulozik, U.; Gebhardt, R.
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:
9
Pages contribution:
314--321
Fulltext / DOI:
doi:10.1007/s11483-014-9359-y
Print-ISSN:
1557-1858
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