ReviewFood science and biotechnology2022
Egg yolk lipids: separation, characterization, and utilization.
Review in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
20 citing papers in PubMed.
- Egg-Derived Lipids and Phospholipids as Emerging Functional Ingredients: Molecular Structure, Bioavailability, Metabolic Effects, and Food Applications.Foods (Basel, Switzerland) · 2026Review
- Developing an Environmentally Friendly Sequential Separation and Purification Process of Six Functional Components From Egg Yolk.Journal of food science · 2026Article
- Dietary supplementation with Acer truncatum seed modulates lipid profiles and enriches unsaturated fatty acids in egg yolk of laying hens.Poultry science · 2026Article
- Nutritional and bioactive properties of native chicken eggs: Global perspectives on human health implications.Poultry science · 2026Review
- Ultrasound- and Enzyme-Assisted Protein Extracts From SproutedInternational journal of food science · 2026Article
- Paper mulberry in animal nutrition: processing, host responses, and product quality.Frontiers in veterinary science · 2026Review
- Innate immune system for a crosstalk of sperm-egg-uterine epithelium towards fertility: Toll-like receptor 2 as a physiological sensor.The Journal of reproduction and development · 2026Review
- Egg-based nutrient delivery system: advances in omega-3, antioxidant, and micronutrient enrichment.Frontiers in nutrition · 2026Review
- Analytical challenges and opportunities in the extraction, separation, and identification of food phospholipids.Frontiers in nutrition · 2026Review
- Genome-Wide Egg Hunt: Unhiding Candidate Genes for Egg Component Traits in Layers of an FAnimals : an open access journal from MDPI · 2025Article
- Comparison of the Metabolic and Flavor Characteristics of the Egg Yolks of BIAN Chicken and Hy-Line Brown Chicken Using LC-MS and GC × GC-TOF MS Techniques.Metabolites · 2025Article
- Nutritional Aspects of Eggs for a Healthy and Sustainable Consumption: A Narrative Review.Food science & nutrition · 2025Review
- Mass spectrometry unveils heat-induced changes in yolk oxylipins and key lipid molecules during home cooking.Journal of advanced research · 2025Article
- Effect of Canthaxanthin on Egg Yolk Quality of Huaixiang Laying Hens at Normal and High Temperature.Foods (Basel, Switzerland) · 2025Article
- Semen extender triggers a mild physiological inflammatory response in the uterus without disrupting sperm-uterine immune crosstalk in vitro in cattle.The Journal of reproduction and development · 2025Article
- Determination of Plasmalogen Molecular Species in Hen Eggs.Molecules (Basel, Switzerland) · 2024Article
- Development of a membrane-disruption assay using phospholipid vesicles as a proxy for the detection of cellular membrane degradation.Toxicon: X · 2024Article
- Comparison of Fatty Acid Profile in Egg Yolk from Late-Age Hens Housed in Enriched Cages and in a Free Range System.Animals : an open access journal from MDPI · 2024Article
- Carotenoid enrichment in eggs: From biochemistry perspective.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2023Review
- Isolation, characterization, proteome, miRNAome, and the embryotrophic effects of chicken egg yolk nanovesicles (vitellovesicles).Scientific reports · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Egg yolk contains very high levels of lipids, which comprise 33% of whole egg yolk. Although triglyceride is the main lipid, egg yolk is the richest source of phospholipids and cholesterol in nature. The egg yolk phospholipids have a unique composition with high levels of phosphatidylcholine followed by phosphatidylethanolamine, sphingomyelin, plasmalogen, and phosphatidylinositol. All the egg yolk lipids are embedded inside the HDL and LDL micelles or granular particles. Egg yolk lipids can be easily extracted using solvents or supercritical extraction methods but their commercial applications of egg yolk lipids are limited. Egg yolk lipids have excellent potential as a food ingredient or cosmeceutical, pharmaceutical, and nutraceutical agents because they have excellent functional and biological characteristics. This review summarizes the current knowledge on egg yolk lipids' extraction methods and functions and discusses their current and future use, which will be important to increase the use and value of the egg.
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Registered trials
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