ABSTRACTEgg yolk low density lipoprotein (LDL) was heated at various temperatures from 55°C to 100°C for 5 min and transmission, extractability of lipid, emulsifying property and foaming property of each solution were examined. Transmission of LDL solution decreased for treatments above 60°C and was almost 0 at 75°C. Above 70°C, lipid extractability gradually decreased with increase of treatment temperature. Emulsifying property and apparent viscosity were significantly correlated with the extractability of l
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