| Home > Publications database > 3D structure of protein networks and lipid globules in heat-treated egg yolk revealed by x-ray holo-tomography |
| Typ | Amount | VAT | Currency | Share | Status | Cost centre |
| Hybrid-OA | 2575.00 | 0.00 | EUR | 96.26 % | (DEAL) | 810 / 476152 |
| Payment fee | 100.00 | 0.35 | EUR | 3.74 % | (Bestellt) | 810 / 476152 |
| Hybrid-OA | -1400.00 | 0.00 | EUR | -52.34 % | (Storniert) | 810 / 476152 |
| Hybrid-OA | 1400.00 | 0.00 | EUR | 52.34 % | (Bestellt) | 28902 / 476152 |
| Sum | 2675.00 | 0.35 | EUR | |||
| Total | 2675.35 |
| Journal Article | PUBDB-2025-03651 |
; ; ; ; ; ; ;
2026
Elsevier Science
Amsterdam [u.a.]
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Please use a persistent id in citations: doi:10.1016/j.jfoodeng.2025.112916 doi:10.3204/PUBDB-2025-03651
Abstract: Upon heating, egg yolk transforms from a liquid to a grainy gel due to a combination of lipid aggregation, protein denaturation-aggregation-gelation and other processes. This heat-induced solidification of egg yolk can serve as a useful model system for the investigation of protein denaturation and gelation in biological systems in general. Using x-ray holographic tomography, we studied the heat-induced changes in egg yolk on the micron to sub-micron length scale. In contrast to electron microscopy, x-ray holography does not require sample staining, fixation, or drying, which potentially alter the sample and harm sample fidelity. Our results reveal a developing separation between proteins and lipids with fatty components rapidly aggregating into large globules around 40 µm in size.
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