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3D structure of protein networks and lipid globules in heat-treated egg yolk revealed by X-ray holo-tomography.

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Bibliographic Details
Title: 3D structure of protein networks and lipid globules in heat-treated egg yolk revealed by X-ray holo-tomography.
Authors: Wittwer, Felix1,2 (AUTHOR) felix.wittwer@desy.de, Anthuparambil, Nimmi Das2 (AUTHOR), Unger, Frederik2 (AUTHOR), Gautam, Randeer Pratap2 (AUTHOR), Flenner, Silja3 (AUTHOR), Greving, Imke3 (AUTHOR), Gutt, Christian2 (AUTHOR), Modregger, Peter1,2 (AUTHOR)
Source: Journal of Food Engineering. May2026, Vol. 410, pN.PAG-N.PAG. 1p.
Database: Academic Search Ultimate
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