This study aimed to investigate the roles of low-density lipoprotein (LDL) and high-density lipoprotein (HDL) in the gelatinization behavior of egg yolk, as well as the underlying mechanisms of action. This research examined the rheological properties, moisture distribution, and structural characteristics of a system containing reconstituted egg yolk components during the freezing process. The results indicated that increasing the concentration of LDL and HDL in the egg yolk system enhanced the apparent viscosity of egg yolk following a freeze-thaw treatment. Specifically, as the LDL and HDL content increased,