[1] ASOMANING J, CURTIS J M.Enzymatic modification of egg lecithin to improve properties[J]. Food Chemistry, 2017, 220: 385-392. [2] GLADKOWSKI W, KIELBOWICZ G, CHOJNACKA A, et al. Fatty acid composition of egg yolk phospholipid fractions following feed supplementation of Lohmann Brown hens with humic-fat preparations[J]. Food Chemistry, 2011, 126(3): 1013-1018. [3] MATUMOTO-PINTRO P T, MURAKAMI A E, VITAL A C P, et al. Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants[J]. Food Chemistry, 2017, 228: 463-468. [4] 谢绿绿. 鸡蛋黄中脂质成分及脂肪酸组成分析研究[D]. 武汉: 华中农业大学, 2011. XIE L L.Studies on egg yolk lipids and fatty acid composition[D]. Wuhan: Huazhong Agricultural University, 2011. (in Chinese with English abstract) [5] ROJAS E E G, DOS REIS COIMBRA J S, MINIM L A, et al. Cholesterol removal in liquid egg yolk using high methoxyl pectins[J]. Carbohydrate Polymers, 2007, 69(1): 72-78. [6] KOIDIS A, PARASKEVOPOULOU A, KIOSSEOGLOU V.Fracture and textural properties of low fat egg yolk gels containing emulsion droplets[J]. Food Hydrocolloids, 2002, 16(6): 673-678. [7] CLAYTON Z S, FUSCO E, KERN M.Egg consumption and heart health: a review[J]. Nutrition, 2017, 37: 79-85. [8] 张海娟. β-环糊精包合脱除黄油胆固醇的研究[D]. 无锡: 江南大学, 2011. ZHANG H J.Use of β-cyclodextrin to decrease the level of cholesterol in butter[D]. Wuxi: Jiangnan University, 2011. (in Chinese with English abstract) [9] MARTUCCI E T, BORGES S V.Extraction of cholesterol from dehydrated egg yolk with acetone: determination of the practical phase equilibrium and simulation of the extraction process[J]. Journal of Food Engineering, 1997, 32(4): 365-373. [10] HOU Z, ZHENG Y, GAO Y, et al.Optimization of supercritical carbon dioxide removal of lipid and cholesterol from goat placenta using response surface methodology[J]. Food and Bioproducts Processing, 2010, 88(2/3): 298-304. [11] SUN Y, YANG H, ZHONG X, et al.Ultrasonic-assisted enzymatic degradation of cholesterol in egg yolk[J]. Innovative Food Science & Emerging Technologies, 2011, 12(4): 505-508. [12] CHIU S H, CHUNG T W, GIRIDHAR R, et al.Immobilization of β-cyclodextrin in chitosan beads for separation of cholesterol from egg yolk[J]. Food Research International, 2004, 37(3): 217-223. [13] 邱雁. 固载β-CD磁性材料脱除蛋黄胆固醇的研究[D]. 无锡: 江南大学, 2016. QIU Y.Studies on the removal of cholesterol from yolk with β-CD immobilized magnetic materials[D]. Wuxi: Jiangnan University, 2016. (in Chinese with English abstract) [14] HÉNIN J, CHIPOT C. Overcoming free energy barriers using unconstrained molecular dynamics simulations[J]. The Journal of Chemical Physics, 2004, 121(7): 2904-2914. [15] 张京芳. 低胆固醇鹌鹑蛋黄粉的制备及其生物功能评价初探[D]. 西安: 陕西师范大学, 2003. ZHANG J F.Preparation of lowered cholesteorl quail egg yolk powder and preliminary exploration for its function evaluaiton[D]. Xi'an: Shaanxi Normal University, 2003. (in Chinese with English abstract) [16] 陈汝财, 王明力, 沈丹. β-环糊精脱除蛋黄中胆固醇的研究[J]. 食品与发酵工业, 2007, 33(11): 68-71. CHEN R C, WANG M L, SHEN D.Study on cholesterol removal from egg yolk by β-cyclodextrin[J]. Food and Fermentation Industries, 2007, 33(11): 68-71. (in Chinese with English abstract) [17] 李相昕, 张旭, 任悦, 等. β-环糊精脱除猪油中胆固醇的研究[J]. 中国油脂, 2016, 41(3): 46-50. LI X X, ZHANG X, REN Y, et al.Removal of cholesterol from lard by β-cyclodextrin[J]. China Oils and Fats, 2016, 41(3): 46-50. (in Chinese with English abstract) [18] 潘风光, 于师宇, 柳增善,等. β-环状糊精去除蛋黄中胆固醇[J]. 河北师范大学学报(自然科学版), 2007, 31(4): 518-521. PAN F G, YU S Y, LIU Z S, et al.Cholesterol removal from egg yolk by β-cyclodextrin[J]. Journal of Hebei Normal University (Natural Science Edition), 2007, 31(4): 518-521. (in Chinese with English abstract) |