Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids.

[1]  M. Scanlon,et al.  Effects of pretreatments on physicochemical and structural properties of proteins isolated from canola seeds after oil extraction by supercritical-CO2 process , 2021 .

[2]  Minghao Zhang,et al.  Determination and comparison of phospholipid profiles in eggs from seven different species using UHPLC-ESI-Triple TOF-MS. , 2020, Food chemistry.

[3]  G. Go,et al.  Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates , 2019, LWT.

[4]  G. Antova,et al.  Comparative analysis of nutrient content and energy of eggs from different chicken genotypes. , 2019, Journal of the science of food and agriculture.

[5]  Songyi Lin,et al.  Egg yolk phosphatidylcholine: Extraction, purification and its potential neuroprotective effect on PC12 cells , 2019, Journal of Functional Foods.

[6]  M. Subirade,et al.  Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy. , 2019, International journal of biological macromolecules.

[7]  Guang-hong Zhou,et al.  Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters , 2019, Food Hydrocolloids.

[8]  Songyi Lin,et al.  Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities , 2018, Trends in Food Science & Technology.

[9]  E. Ibáñez,et al.  Recent applications of on-line supercritical fluid extraction coupled to advanced analytical techniques for compounds extraction and identification. , 2018, Journal of separation science.

[10]  W. Kerr,et al.  Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent. , 2018, Journal of the science of food and agriculture.

[11]  B. Chun,et al.  Characterization of phospholipids extracted from Atlantic salmon by-product using supercritical CO2 with ethanol as co-solvent , 2018 .

[12]  R. Smith,et al.  Aspects of solvent polarity and solvent properties in developing efficient systems for processing biomass with ionic liquid mixtures and supercritical CO 2 , 2017 .

[13]  Z. Tu,et al.  Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation , 2017 .

[14]  Sherif M. Abed,et al.  Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS. , 2017, Food chemistry.

[15]  Xiaoquan Yang,et al.  Plant protein-based delivery systems for bioactive ingredients in foods. , 2015, Food & function.

[16]  Yujie Su,et al.  Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk , 2015, Journal of Food Science and Technology.

[17]  T. Ulrichs,et al.  Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen's egg yolk) by FTIR. , 2015, Food chemistry.

[18]  C. Jacobsen,et al.  Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions. , 2014, Journal of agricultural and food chemistry.

[19]  B. Chun,et al.  Characterization of purified phospholipids from krill (Euphausia superba) residues deoiled by supercritical carbon dioxide , 2012, Korean Journal of Chemical Engineering.

[20]  P. Axelsen,et al.  Mass spectrometric analysis of long-chain lipids. , 2011, Mass spectrometry reviews.

[21]  J. Boye,et al.  Alternative Techniques for Defatting Soy: A Practical Review , 2011 .

[22]  P. Paquin,et al.  Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion , 2009 .

[23]  Ana M. Herrero,et al.  Raman Spectroscopy for Monitoring Protein Structure in Muscle Food Systems , 2008, Critical reviews in food science and nutrition.

[24]  P. Paquin,et al.  Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization. , 2007, Journal of agricultural and food chemistry.

[25]  E. Boselli,et al.  High performance liquid chromatography-tandem mass spectrometry of phospholipid molecular species in eggs from hens fed diets enriched in seal blubber oil. , 2005, Journal of chromatography. A.

[26]  Tong Wang,et al.  Egg-yolk lipid fractionation and lecithin characterization , 2005 .

[27]  Y. Ikushima,et al.  Polar attributes of supercritical carbon dioxide. , 2005, Accounts of chemical research.

[28]  H. Herman,et al.  Comparison of changes in the secondary structure of unheated, heated, and high-pressure-treated beta-lactoglobulin and ovalbumin proteins using fourier transform raman spectroscopy and self-deconvolution. , 2004, Journal of agricultural and food chemistry.

[29]  T. Ohkubo,et al.  Extraction of Phospholipids from Salmon Roe with Supercritical Carbon Dioxide and an Entrainer , 2004 .

[30]  H. Nielsen.  Application of Chemical Methods to the Determination of Egg Yolk Contamination in Commercial Productions of Egg White Compared to Enzymatic Determination , 2000 .

[31]  Y. Mine.  Emulsifying characterization of hens egg yolk proteins in oil-in-water emulsions , 1998 .

[32]  W. V. Nieuwenhuyzen,et al.  Effects of lecithins and proteins on the stability of emulsions , 1998 .

[33]  A. Paraskevopoulou,et al.  Functional properties of egg yolk concentrate with a reduced cholesterol content prepared by treatment with supercritical CO2 , 1997 .

[34]  N. Salem,et al.  Molecular species analysis of phospholipids. , 1997, Journal of chromatography. B, Biomedical sciences and applications.

[35]  H. R. Ball,et al.  Lipid Composition of Hexane and Supercritical Carbon Dioxide Reduced Cholesterol Dried Egg Yolk , 1991 .

[36]  S. Fowler,et al.  Spectrofluorometric studies of the lipid probe, nile red. , 1985, Journal of lipid research.

[37]  Tong Wang,et al.  Lipid Estimation of Surfactant-Extracted Microalgae Oil Using Nile Red , 2014 .

[38]  T. Trziszka,et al.  Isolation of Pure Phospholipid Fraction from Egg Yolk , 2012 .

[39]  E. Dickinson.  Hydrocolloids at interfaces and the influence on the properties of dispersed systems , 2003 .

[40]  R. Wehling,et al.  Extraction of Cholesterol and Other Lipids from Dried Egg Yolk Using Supercritical Carbon Dioxide , 1990 .