Hen egg yolk is an ideal example of natural supramolecular assemblies of lipids and
proteins with different organization levels. These assemblies are mainly due to interactions …

Gelation is one of the most important functional properties of egg yolk. High content and rich
variety of protein and lipid in egg yolk are the material basis of gel formation. The natural …

The effects of high-intensity ultrasonic (HIU) treatment on the functional properties of egg
yolk were studied in the present work. After HIU treatment, the emulsifying, foaming and gel …

Abstract Using 1‐D SDS‐PAGE, LC‐MS/MS, and MS3, we identified 119 proteins from
chicken egg yolk, 86 of which were not identified in yolk previously. Proteins were roughly …

A quantitative comparison of the proteomes during different periods of the formation of egg
yolk, from yellow follicles (YF), small hierarchical follicles (9–12 mm, SF), and the largest …

This review discusses the (soft matter) physics of food. Although food is generally not
considered as a typical model system for fundamental (soft matter) physics, a number of …

Posttranslational N-glycosylation of food proteins plays a critical role in their structure and
function. However, the N-glycoproteome of chicken egg yolk (CEY) has not been studied yet …

This study investigated the effects of subcritical fluid extraction on lipid removal and the
physicochemical properties of egg yolk powder. In addition, two-step enzymatic hydrolysis …

In this study, a simple and green approach was developed to produce a novel nanogel via
self-assembly of low density lipoproteins (LDL) and sodium carboxymethyl cellulose (CMC) …

Solvent and physical treatment are widely used in egg yolk processing, but the detailed
changes in the molecular structure of egg yolk proteins during processing are unclear. The …