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Protein Components of Low-Density Lipoproteins Purified from Hen Egg Yolk

https://doi.org/10.1021/jf0531398
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/elps.1150090603openalex-snapshot
Improved staining of proteins in polyacrylamide gels including isoelectric focusing gels with clear background at nanogram sensitivity using Coomassie Brilliant Blue G‐250 and R‐250
inferredcites →https://doi.org/10.1002/elps.1150090604openalex-snapshot
Flattening and/or expanding of pH gradients in isoelectric focusing gels exemplified with PhastSystem
inferredcites →https://doi.org/10.1007/bf02632564openalex-snapshot
Lecithin in oil‐in‐water emulsions
inferredcites →https://doi.org/10.1016/0305-0491(95)00062-3openalex-snapshot
Proteolysis of Japanese quail and chicken plasma apolipoprotein B and vitellogenin by cathepsin D: Similarity of the resulting protein fragments with egg yolk polypeptides
inferredcites →https://doi.org/10.1016/0378-1119(81)90113-xopenalex-snapshot
Comparison of the nucleotide sequence of cloned DNA coding for an apolipoprotein (apoVLDL-II) from avian blood and the amino acid sequence of an egg-yolk protein (apovitellenin I): equivalence of the two sequences
inferredcites →https://doi.org/10.1016/0924-2244(90)90117-hopenalex-snapshot
Food emulsifiers: Chemistry, technology, functional properties and applications
inferredcites →https://doi.org/10.1016/s0022-2275(20)33382-4openalex-snapshot
N-terminal domain of apolipoprotein B has structural homology to lipovitellin and microsomal triglyceride transfer protein: a “lipid pocket” model for self-assembly of apoB-containing lipoprotein particles
inferredcites →https://doi.org/10.1016/s0268-005x(00)00034-5openalex-snapshot
Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules
inferredcites →https://doi.org/10.1016/s0308-8146(03)00060-8openalex-snapshot
Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk
inferredcites →https://doi.org/10.1016/s0927-7765(03)00139-5openalex-snapshot
Surface properties of hen egg yolk low-density lipoproteins spread at the air–water interface
inferredcites →https://doi.org/10.1021/bi011757lopenalex-snapshot
The N-Terminal 1000 Residues of Apolipoprotein B Associate with Microsomal Triglyceride Transfer Protein to Create a Lipid Transfer Pocket Required for Lipoprotein Assembly
inferredcites →https://doi.org/10.1071/bi9760175openalex-snapshot
Primary Structure of Apovitellenin I From Hen Egg Yolk and its Comparison With Emu Apovitellenin I
inferredcites →https://doi.org/10.1073/pnas.86.3.906openalex-snapshot
Specific postendocytic proteolysis of apolipoprotein B in oocytes does not abolish receptor recognition.
inferredcites →https://doi.org/10.1095/biolreprod60.1.140openalex-snapshot
Yolk Formation and Degradation during Oocyte Maturation in Seabream Sparus aurata: Involvement of Two Lysosomal Proteinases1
inferredcites →https://doi.org/10.1111/j.1365-2621.1997.tb04411.xopenalex-snapshot
Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk
inferredcites →https://doi.org/10.1111/j.1432-1033.1984.tb08266.xopenalex-snapshot
Lipoproteins from the blood and egg yolk of the hen
inferredcites →https://doi.org/10.1139/o62-105openalex-snapshot
PAPER ELEGTROPHORETIC CHARACTERIZATION OF PROTEINS AND LIPOPROTEINS OF HEN'S EGG YOLK
inferredcites →https://doi.org/10.1161/01.atv.14.10.1674openalex-snapshot
apoB-100 has a pentapartite structure composed of three amphipathic alpha-helical domains alternating with two amphipathic beta-strand domains. Detection by the computer program LOCATE.
inferredcites →https://doi.org/10.14288/1.0093067openalex-snapshot
Studies on egg yolk myelin figures and granule low-density lipoproteins
inferredcites →https://doi.org/10.3382/ps.0720850openalex-snapshot
Molecular Aspects of the Synthesis and Deposition of Hens’ Egg Yolk with Special Reference to Low Density Lipoprotein

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Thermal‐aided phosvitin extraction from egg yolk
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The chicken egg yolk plasma and granule proteomes
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Low-density Lipoproteins (LDL) or Lipovitellenin Fraction
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Green-step assembly of low density lipoprotein/sodium carboxymethyl cellulose nanogels for facile loading and pH-dependent release of doxorubicin
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Immunoreactivity of hen egg allergens: Influence on in vitro gastrointestinal digestion of the presence of other egg white proteins and of egg yolk
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Preparation of high purity egg phosvitin using anion exchange chromatography
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Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs
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Omics analysis of holoproteins and modified proteins of quail egg
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Gelation behavior of egg yolk under physical and chemical induction: A review
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Quantitative proteomic analyses during formation of chicken egg yolk
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An integrated calibration strategy for the development and validation of an LC-MS/MS method for accurate quantification of egg allergens (Gal d 1–6) in foods
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Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies
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Study on external factors affecting egg yolk plasma by asymmetrical flow field-flow fractionation
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Quantifying the distribution of proteins at the interface of oil-in-water food emulsions
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Selective removal effect of subcritical fluid extraction on egg yolk lipids and characterization and enzymatic improvement of defatted egg yolk powder
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Label-free proteomic analysis reveals the differentiation between unfertilized and fertilized Beijing-You chicken eggs
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Molecular mechanism of protein-lipid interactions in steamed egg gelation and deterioration: A quantitative proteomic study
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Egg yolk-derived low-density lipoprotein: A potential drug delivery system to eradicate intracellular bacteria
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2026.154582openalex-snapshot
Heterogeneity of low-density lipoprotein in chicken egg yolk
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Egg yolk plasma: Separation, characteristics and future prospects
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Study on effect of salting process on egg yolk plasma using AF4 combined with ATR-FTIR and DSC
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Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk
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Molecular aggregation and property changes of egg yolk low-density lipoprotein induced by ethanol and high-density ultrasound
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Identification of new chicken egg proteins by mass spectrometry-based proteomic analysis
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Developments in understanding and assessment of egg and egg product quality over the last century
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The Association of Dietary Cholesterol from Egg Consumption on Cardiovascular Diseases Risk Varies from Person to Person
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N-Glycoproteomic Analysis of Chicken Egg Yolk
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Molecular Modeling of the Adsorption of an Egg Yolk Protein on a Water–Oil Interface
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Competitive Adsorption of Proteins from Total Hen Egg Yolk during Emulsification
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Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices
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Impact of a Treatment with Phospholipase A2 on the Physicochemical Properties of Hen Egg Yolk
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New Insights into the Structure of Apolipoprotein B from Low-Density Lipoproteins and Identification of a Novel YGP-like Protein in Hen Egg Yolk
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Soybean Oleosomes Behavior at the Air–Water Interface
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A comparative study of unpasteurized and pasteurized frozen whole hen eggs using size-exclusion chromatography and small-angle X-ray scattering
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Soy milk oleosome behaviour at the air–water interface
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Effect of ageing on different egg yolk fractions on surface properties at the air–water interface
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Proteins–Peptides as Emulsifying Agents
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The Recovery of Protein from Egg Yolk Protein Extraction Granule Byproduct
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Cryoprotection effectiveness of low concentrations of natural and lyophilized LDL (low density lipoproteins) on canine spermatozoa
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