%0 Journal Article
%A Wittwer, Felix
%A Anthuparambil, Nimmi Das
%A Unger, Frederik
%A Gautam, Randeer Pratap
%A Flenner, Silja
%A Greving, Imke
%A Gutt, Christian
%A Modregger, Peter
%T 3D structure of protein networks and lipid globules in heat-treated egg yolk revealed by x-ray holo-tomography
%J Journal of food engineering
%V 410
%@ 0260-8774
%C Amsterdam [u.a.]
%I Elsevier Science
%M PUBDB-2025-03651
%P 112916 
%D 2026
%Z Additional funding: BMFTR (projects 05K24PSA, 05K22PS1, 05D23PS1, 05K25PS3, 05K25PS1) and DESY Center for Molecular Water Science (CMWS)
%X 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.
%F PUB:(DE-HGF)16
%9 Journal Article
%R 10.1016/j.jfoodeng.2025.112916
%U https://bib-pubdb1.desy.de/record/636312