APA (7th ed.) Citation

Wittwer, F., Anthuparambil, N. D., Unger, F., Gautam, R. P., Flenner, S., Greving, I., . . . Modregger, P. (2026). 3D structure of protein networks and lipid globules in heat-treated egg yolk revealed by X-ray holo-tomography. Journal of Food Engineering, 410, N.PAG. https://doi.org/10.1016/j.jfoodeng.2025.112916

Chicago Style (17th ed.) Citation

Wittwer, Felix, Nimmi Das Anthuparambil, Frederik Unger, Randeer Pratap Gautam, Silja Flenner, Imke Greving, Christian Gutt, and Peter Modregger. "3D Structure of Protein Networks and Lipid Globules in Heat-treated Egg Yolk Revealed by X-ray Holo-tomography." Journal of Food Engineering 410 (2026): N.PAG. https://doi.org/10.1016/j.jfoodeng.2025.112916.

MLA (9th ed.) Citation

Wittwer, Felix, et al. "3D Structure of Protein Networks and Lipid Globules in Heat-treated Egg Yolk Revealed by X-ray Holo-tomography." Journal of Food Engineering, vol. 410, 2026, p. N.PAG, https://doi.org/10.1016/j.jfoodeng.2025.112916.