%0 Journal Article
%A Oladimeji, Beatrice Mofoluwaso
%A Pütz, Thomas
%A Wu, Baohu
%A Heiden-Hecht, Theresia
%A Holderer, Olaf
%A Förster, Stephan
%A Gebhardt, Ronald
%T The influence of lyophilisation on the stability and structural properties of egg yolk granules and prepared emulsion
%J Food hydrocolloids
%V 172
%N 3
%@ 0268-005X
%C Amsterdam
%I Elsevier
%M FZJ-2025-04332
%P 112170
%D 2025
%F PUB:(DE-HGF)16
%9 Journal Article
%R 10.1016/j.foodhyd.2025.112170
%U https://juser.fz-juelich.de/record/1047481