Acid-heat induced structural remodeling and gelation of egg yolk high-density lipoproteins: Insights into fibrillation pathways and rheological behavior

Key Points

• Structural remodeling leads to notable changes in the rheological behavior of high-density lipoproteins.
• Fibrillation pathways are explored, revealing complex interactions during the gelation process.
• Heat treatment is crucial for understanding the gelation mechanisms and their impact on lipoprotein structure.
• The study informs future applications of egg yolk in food science and nutrition, with practical implications for product development.