Changes in the protein secondary structure of hen's egg yolk determined by Fourier transform infrared spectroscopy during the first eight days of incubation

Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen’s egg yolk) by FTIR

(2015) Timo Ulrichs et al.   FOOD CHEMISTRY

Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

(2015) K. Blume et al.   FOOD CHEMISTRY

Analysis of human blood plasma and hen egg white by chiroptical spectroscopic methods (ECD, VCD, ROA)

(2013) Alla Synytsya et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Chemical and structural changes in preserved white egg during pickled by vacuum technology

(2013) Ling Ji et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Egg yolk: structures, functionalities and processes

(2013) Marc Anton   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Differences between fertilized and unfertilized chicken egg white proteins revealed by 2-dimensional gel electrophoresis-based proteomic analysis

(2013) N. Qiu et al.   POULTRY SCIENCE

Proteomic analysis of egg white proteins during the early phase of embryonic development

(2012) Ning Qiu et al.   Journal of Proteomics

Egg Yolk Phosvitin and Functional Phosphopeptides-Review

(2011) Himali Samaraweera et al.   JOURNAL OF FOOD SCIENCE

IEF in microfluidic devices

(2009) Greg J. Sommer et al.   ELECTROPHORESIS

Preserving functional properties of hen’s egg yolk during freeze-drying

(2008) Thomas Jaekel et al.   JOURNAL OF FOOD ENGINEERING

The chicken egg yolk plasma and granule proteomes

(2007) Karlheinz Mann et al.   PROTEOMICS