Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids
M. Shafiur Rahman, Ah‐Na Kim, Kyo‐Yeon Lee, Min-Jeong Pyo, Jiyeon Chun, Hyun‐Jin Kim, Sung‐Gil Choi
Topics & Concepts
ChemistryEmulsionSphingomyelinPhosphatidylcholinePhosphatidylethanolamineChromatographyYolkRaman spectroscopyMicrostructureLecithinPhospholipidConfocalCrystallographyBiochemistryFood scienceMembranePhysicsMathematicsGeometryOpticsProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis