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Journal Abstract Search

107 related items for PubMed ID: 4130565

  • 1. A structural study of the low-density lipoprotein fraction from hen's eggs and of an isolated surface component.
    Holdsworth G, Finean JB.
    Chem Phys Lipids; 1972 Nov; 9(3):217-29. PubMed ID: 4130565
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  • 7. Low-density lipoprotein fraction from hen's egg yolk decreases the binding of the major proteins of bovine seminal plasma to sperm and prevents lipid efflux from the sperm membrane.
    Bergeron A, Crête MH, Brindle Y, Manjunath P.
    Biol Reprod; 2004 Mar; 70(3):708-17. PubMed ID: 14613896
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  • 9. Interactions of protein, lipid and metal ions in the low-density lipoprotein of hen's-egg yolk.
    Swann JC, Smithers GW, Burley RW.
    Biochem Soc Trans; 1976 Mar; 4(4):657-9. PubMed ID: 12049
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  • 12. Comparison of dietary tocotrienols from barley and palm oils in hen's egg yolk: transfer efficiency, influence of emulsification, and effect on egg cholesterol.
    Walde CM, Drotleff AM, Ternes W.
    J Sci Food Agric; 2014 Mar 15; 94(4):810-8. PubMed ID: 24254057
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  • 14. Structural investigation of the low-density lipoprotein of hen's egg yolk using proteolysis.
    Steer DC, Martin WG, Cook WH.
    Biochemistry; 1968 Sep 15; 7(9):3309-15. PubMed ID: 5693359
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  • 15. Proteolysis of low-density lipoprotein fraction of hen's egg yolk and preparation of glycopeptides from its protein moiety.
    Augustyniak J.
    Acta Biochim Pol; 1968 Sep 15; 15(1):67-77. PubMed ID: 5690429
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  • 16. Thermal transitions in the low-density lipoprotein and lipids of the egg yolk of hens.
    Smith MB, Back JF.
    Biochim Biophys Acta; 1975 May 22; 388(2):203-12. PubMed ID: 1138896
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  • 17. The structure of the yolk of the hen's egg as studied by electron microscopy. I. The yolk of the unincubated egg.
    BELLAIRS R.
    J Biophys Biochem Cytol; 1961 Oct 22; 11(1):207-25. PubMed ID: 13866859
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  • 19. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology.
    Blume K, Dietrich K, Lilienthal S, Ternes W, Drotleff AM.
    Food Chem; 2015 Apr 15; 173():584-93. PubMed ID: 25466063
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