High-pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 14, 2005, Pages 5719-5725

  Speroni, F ^a   Puppo, M C ^a   Chapleau, N ^b   De Lamballerie, M ^b   Castellani, O ^c   Anon M C ^a   Anton, M ^c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Universite de Nantes   (France)

^c INRA   (France)

Author keywords

Emulsifying properties; High pressure treatment; LDL; Protein aggregation; Protein denaturation

Indexed keywords

EMULSIFYING AGENT; LOW DENSITY LIPOPROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; EGG YOLK; FEMALE; HEAT; PH; PHYSICAL CHEMISTRY; PRESSURE; PROTEIN DENATURATION;

ANIMALS; CHEMISTRY, PHYSICAL; CHICKENS; EGG YOLK; EMULSIFYING AGENTS; FEMALE; HEAT; HYDROGEN-ION CONCENTRATION; LIPOPROTEINS, LDL; PRESSURE; PROTEIN DENATURATION;

EID: 22544462528     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0502808     Document Type: Article

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