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@ARTICLE{Wittwer:636312,
      author       = {Wittwer, Felix and Anthuparambil, Nimmi Das and Unger,
                      Frederik and Gautam, Randeer Pratap and Flenner, Silja and
                      Greving, Imke and Gutt, Christian and Modregger, Peter},
      title        = {3{D} structure of protein networks and lipid globules in
                      heat-treated egg yolk revealed by x-ray holo-tomography},
      journal      = {Journal of food engineering},
      volume       = {410},
      issn         = {0260-8774},
      address      = {Amsterdam [u.a.]},
      publisher    = {Elsevier Science},
      reportid     = {PUBDB-2025-03651},
      pages        = {112916},
      year         = {2026},
      note         = {Additional funding: BMFTR (projects 05K24PSA, 05K22PS1,
                      05D23PS1, 05K25PS3, 05K25PS1) and DESY Center for Molecular
                      Water Science (CMWS)},
      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.},
      cin          = {FS-PETRA / Hereon / FS-PET-S / DOOR ; HAS-User},
      ddc          = {640},
      cid          = {I:(DE-H253)FS-PETRA-20140814 / I:(DE-H253)Hereon-20210428 /
                      I:(DE-H253)FS-PET-S-20190712 / 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)
                      / FS-Proposal: I-20240551 (I-20240551) / DFG project
                      G:(GEPRIS)460248799 - DAPHNE4NFDI - DAten aus PHoton- und
                      Neutronen Experimenten für NFDI (460248799)},
      pid          = {G:(DE-HGF)POF4-633 / G:(DE-HGF)POF4-6G3 /
                      G:(DE-H253)I-20240551 / G:(GEPRIS)460248799},
      experiment   = {EXP:(DE-H253)P-P05-20150101},
      typ          = {PUB:(DE-HGF)16},
      doi          = {10.1016/j.jfoodeng.2025.112916},
      url          = {https://bib-pubdb1.desy.de/record/636312},
}