Fresh and frozen egg yolk protein fractions: emulsion stabilizing power, viscosity, and electrophoretic patterns.
D004530:Egg Yolk; D004586:Electrophoresis; D004655:Emulsions; D005260:Female; D005519:Food Preservation; D008074:Lipoproteins / Q000032:analysis*; D011506:Proteins / Q000032:analysis*; D014783:Viscosity
D004655:Emulsions; D008074:Lipoproteins; D011506:Proteins