ArticleFood chemistry: X2023
The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed, 7 citations in OpenAlex.
- Phytosterol Oleate Ester Replacing Cholesterol to Enhance Lutein Liposome Stability: A Mechanistic Study.Foods (Basel, Switzerland) · 2026Article
- Metabolomic insights into the impact of drying methods on flavor and nutrient retention inFood chemistry: X · 2026Article
- Interaction between hyaluronic acid and phospholipid bilayer and its influence on stability and bioavailability of luteolin-loaded liposomes.Food chemistry: X · 2025Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Egg yolk phospholipids (PLs) extracted by organic solvent are prone to oxidation, while they are quite stable in egg yolk. This study was to verify the decisive role of lutein (naturally present in egg yolk) on the oxidative stability of PLs by constructing liposome. The liposome samples were heated at 100 °C for 10 min, and then the oxidation products of the liposome samples were analyzed by
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