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Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
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...     »
Zeitschriftentitel:
Food Biophysics
Jahr:
2014
Band / Volume:
9
Seitenangaben Beitrag:
314--321
Volltext / DOI:
doi:10.1007/s11483-014-9359-y
Print-ISSN:
1557-1858
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