Journal Article

FZJ-2025-04332

http://join2-wiki.gsi.de/foswiki/pub/Main/Artwork/join2_logo100x88.png The influence of lyophilisation on the stability and structural properties of egg yolk granules and prepared emulsion

Oladimeji, B. M. ; Pütz, T. ; Wu, B.FZJ* ; Heiden-Hecht, T.FZJ* ; Holderer, O.FZJ* ; Förster, S.FZJ* ; Gebhardt, R. (Corresponding author)

2025
Elsevier Amsterdam

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Please use a persistent id in citations: doi:10.1016/j.foodhyd.2025.112170  doi:10.34734/FZJ-2025-04332

Keyword(s): Polymers, Soft Nano Particles and Proteins (1st) ; Soft Condensed Matter (2nd)

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Contributing Institute(s):

1. JCNS-4 (JCNS-4)
2. JCNS-FRM-II (JCNS-FRM-II)
3. Neutronenstreuung (JCNS-1)
4. Heinz Maier-Leibnitz Zentrum (MLZ)

Research Program(s):

1. 632 - Materials – Quantum, Complex and Functional Materials (POF4-632) (POF4-632)
2. 6G4 - Jülich Centre for Neutron Research (JCNS) (FZJ) (POF4-6G4) (POF4-6G4)

Experiment(s):

1. KWS-X: SAXS-WAXS laboratory beamline

Appears in the scientific report 2025

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Database coverage:
; ; ; BIOSIS Previews ; Biological Abstracts ; Clarivate Analytics Master Journal List ; Current Contents - Agriculture, Biology and Environmental Sciences ; Ebsco Academic Search ; Essential Science Indicators ; IF >= 10 ; JCR ; Nationallizenz ; SCOPUS ; Science Citation Index Expanded ; Web of Science Core Collection

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