ArticleFoods (Basel, Switzerland)2024
Developing a Simple and Feasible Process for the Crude Extraction of Livetins and Phosvitin from Egg Yolk.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Developing an Environmentally Friendly Sequential Separation and Purification Process of Six Functional Components From Egg Yolk.Journal of food science · 2026Article
- Nutritional and bioactive properties of native chicken eggs: Global perspectives on human health implications.Poultry science · 2026Review
- Comparative Study of Microwave and Ultrasound-Assisted Extraction of Phosvitin From Egg Yolk.Food science & nutrition · 2026Article
- Egg yolk-derived phosvitin as a natural chelator:Veterinary world · 2025Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Due to imbalanced demand favoring egg whites, the egg industry faces a surplus of egg yolk, limiting overall growth. This study designed a feasible process for the crude extraction of livetins and phosvitin (PV) and revealed the related separation mechanisms. Our method utilized a 1:9 egg yolk dilution at pH 6.15-6.29, incubated at 4-7.5 °C, to reduce the dispersibility of lipoproteins in the water-soluble fraction (WSF). Adding 0.04-0.05% (
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Registered trials
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