% IMPORTANT: The following is UTF-8 encoded.  This means that in the presence
% of non-ASCII characters, it will not work with BibTeX 0.99 or older.
% Instead, you should use an up-to-date BibTeX implementation like “bibtex8” or
% “biber”.

@ARTICLE{Anthuparambil:573576,
      author       = {Anthuparambil, Nimmi das and Girelli, Anita and Timmermann,
                      Sonja and Kowalski, Marvin and Akhundzadeh, Mohammad Sayed
                      and Retzbach, Sebastian and Senft, Maximilian and Dargasz,
                      Michelle and Gutmueller, Dennis and Hiremath, Anusha and
                      Moron, Marc and Öztürk, Özgül and Poggemann,
                      Hanna-Friederike and Ragulskaya, Anastasia and Begam, Nafisa
                      and Tosson, Amir and Paulus, Michael and Westermeier, Fabian
                      and Zhang, Fajun and Sprung, Michael and Schreiber, Frank
                      and Gutt, Christian},
      title        = {{E}xploring non-equilibrium processes and spatio-temporal
                      scaling laws in heated egg yolk using coherent {X}-rays},
      journal      = {Nature Communications},
      volume       = {14},
      issn         = {2041-1723},
      address      = {[London]},
      publisher    = {Nature Publishing Group UK},
      reportid     = {PUBDB-2023-00861},
      pages        = {5580},
      year         = {2023},
      note         = {Beamtime was allocated for FS proposals II-20210008 and
                      II-20211600. The authors also thank the support of DFG (NFDI
                      40/1), BMBF (05K19PS1, 05K20PSa, 05K22PS1, 05K20VTA), and
                      NFDI for this work.},
      abstract     = {The soft-grainy texture of cooked egg yolk is the result of
                      a series of out-of-equilibrium processes of its
                      protein-lipid contents; however, it is unclearhow egg yolk
                      constituents contribute to these processes to create the
                      desiredtexture. By employing X-ray photon correlation
                      spectroscopy, we investigatethe functional contribution of
                      egg yolk constituents: proteins, low-densitylipoproteins
                      (LDLs), and yolk-granules to the development of
                      grainy-gelmicrostructure and microscopic dynamics during
                      cooking. We find that theviscosity of the heated egg yolk is
                      solely determined by the degree ofprotein gelation, whereas
                      the grainy-gel texture is controlled by the extent of LDL
                      aggregation. Overall, protein
                      denaturation-aggregation-gelation andLDL-aggregation follows
                      Arrhenius-type time-temperature superposition
                      (TTS),indicating an identical reaction route with a
                      temperature-dependent reactionrate. However, above 75 ◦C
                      TTS breaks down and temperature-independentgelation dynamics
                      is observed, demonstrating that the temperature can nolonger
                      accelerate certain non-equilibrium processes above a
                      threshold value.},
      cin          = {FS-PETRA-S / DOOR ; HAS-User},
      ddc          = {500},
      cid          = {I:(DE-H253)FS-PETRA-S-20210408 /
                      I:(DE-H253)HAS-User-20120731},
      pnm          = {633 - Life Sciences – Building Blocks of Life: Structure
                      and Function (POF4-633) / 6G3 - PETRA III (DESY) (POF4-6G3)
                      / 05K19PS1 - Instrumentierung, um die Dynamik von
                      biologischen Proben mit Korrelationsspektroskopie zu messen.
                      (BMBF-05K19PS1) / 05K20PSA - Verbundprojekt 05K2020 -
                      2019-06075 Protein-Dyn: Dynamik von Proteinen in Lösungen
                      auf multiplen Längen und Zeitskalen (Teilprojekt 1)
                      (BMBF-05K20PSA) / 05K20VTA - Verbundprojekt 05K2020 -
                      2019-06075 Protein-Dyn: Dynamik von Proteinen in Lösungen
                      auf multiplen Längen und Zeitskalen (Teilprojekt 2)
                      (BMBF-05K20VTA) / 05K22PS1 - Schnelle
                      Korrelationsspektroskopie an der ESRF-EBS (BMBF-05K22PS1) /
                      DFG project 390677874 - EXC 2033: RESOLV (Ruhr Explores
                      Solvation) (390677874)},
      pid          = {G:(DE-HGF)POF4-633 / G:(DE-HGF)POF4-6G3 /
                      G:(DE-Ds200)BMBF-05K19PS1 / G:(DE-Ds200)BMBF-05K20PSA /
                      G:(DE-Ds200)BMBF-05K20VTA / G:(DE-Ds200)BMBF-05K22PS1 /
                      G:(GEPRIS)390677874},
      experiment   = {EXP:(DE-H253)P-P10-20150101},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {37696830},
      UT           = {WOS:001157889300011},
      doi          = {10.1038/s41467-023-41202-z},
      url          = {https://bib-pubdb1.desy.de/record/573576},
}