Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk
Yaotong Liu, Yujie Chi, Yuan Chi
Topics & Concepts
SaltingChemistryYolkLow-density lipoproteinLipoproteinHigh-density lipoproteinIntermolecular forceHydrogen bondCholesterolCrystallographyFood scienceBiophysicsBiochemistryMoleculeOrganic chemistryBiologyProteins in Food SystemsProtein Interaction Studies and Fluorescence AnalysisPolysaccharides Composition and Applications