Impact of adding polysaccharides on the stability of egg yolk/fish oil emulsions under accelerated shelf-life conditions Read More » June 1, 2021
Effect of Phospholipase A1 and High-Pressure Homogenization on the Stability, Toxicity, and Permeability of Egg Yolk/Fish Oil Emulsions Read More » December 6, 2020
Encapsulation of Long-Chain n-3 Polyunsaturated Fatty Acids Using Egg Yolk Read More » December 15, 2019
Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction Read More » January 5, 2018
Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction Read More » January 5, 2018
Physicochemical and functional properties of livetins fraction from hen egg yolk Read More » January 11, 2017
Anti-inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced RAW 264.7 macrophages Read More » January 11, 2017