TY  - JOUR
AU  - Oladimeji, Beatrice Mofoluwaso
AU  - Pütz, Thomas
AU  - Wu, Baohu
AU  - Heiden-Hecht, Theresia
AU  - Holderer, Olaf
AU  - Förster, Stephan
AU  - Gebhardt, Ronald
TI  - The influence of lyophilisation on the stability and structural properties of egg yolk granules and prepared emulsion
JO  - Food hydrocolloids
VL  - 172
IS  - 3
SN  - 0268-005X
CY  - Amsterdam
PB  - Elsevier
M1  - FZJ-2025-04332
SP  - 112170
PY  - 2025
LB  - PUB:(DE-HGF)16
DO  - DOI:10.1016/j.foodhyd.2025.112170
UR  - https://juser.fz-juelich.de/record/1047481
ER  -