Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk

Food Chemistry

Volumn 83, Issue 2, 2003, Pages 175-183

  Anton, M ^a   Martinet, V ^a   Dalgalarrondo, M ^a   Beaumal, V ^a   David Briand, E ^a   Rabesona, H ^a  

^a CEMAGREF   (France)

Author keywords

Apoprotein structure; Hen egg yolk; Low density lipoproteins; Purification

Indexed keywords

LOW DENSITY LIPOPROTEIN; WATER OIL CREAM;

ARTICLE; EGG YOLK; EMULSION; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; LIPID COMPOSITION; LIPID SOLUBILITY; MOLECULAR WEIGHT; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN PURIFICATION; PROTEIN STRUCTURE; ULTRASTRUCTURE;

EID: 0043095443     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00060-8     Document Type: Article

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