
%0 Journal Article
%A Burley, RW 
%A Sleigh, RW 
%A M Bain, Joan 
%T Conversion of a Lipoprotein from Egg Yolk into a Membranous Form in the Presence of Yolk Lipid
%J Australian Journal of Biological Sciences
%D 1982/02/01
%V 35
%N 1
%P 13-24
%K 
%R https://doi.org/10.1071/BI9820013
%U https://www.publish.csiro.au/paper/BI9820013 
%X Treatment of the major lipoprotein (density O· 95 gjml) from hen's egg yolk with aqueous dispersions of yolk lipid resulted in a mixture that contained new large globular particles with membranous outer layers. These particles, referred to as 'membranous globules', had diameters in the range 50-200 nm when viewed in the electron microscope and in appearance, properties, and composition resembled the 'insoluble yolk globules' that are a natural part of whole yolk 
