Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk

•Off-odor and volatile compounds of heated EY increased significantly at 60 °C-65 °C.•Lipid leakage became evident by CLSM and oil exudation improved in heated EY at 60 °C.•Off odor was positively related to unstablity of LDL particles.•β-sheet enhanced and protein aggregated in thermal LDL particles at 60 °C.•Lipid and protein oxidation were accompanied with destruction of LDL particles.