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@ARTICLE{Oladimeji:1047481,
      author       = {Oladimeji, Beatrice Mofoluwaso and Pütz, Thomas and Wu,
                      Baohu and Heiden-Hecht, Theresia and Holderer, Olaf and
                      Förster, Stephan and Gebhardt, Ronald},
      title        = {{T}he influence of lyophilisation on the stability and
                      structural properties of egg yolk granules and prepared
                      emulsion},
      journal      = {Food hydrocolloids},
      volume       = {172},
      number       = {3},
      issn         = {0268-005X},
      address      = {Amsterdam},
      publisher    = {Elsevier},
      reportid     = {FZJ-2025-04332},
      pages        = {112170},
      year         = {2025},
      cin          = {JCNS-4 / JCNS-FRM-II / JCNS-1 / MLZ},
      ddc          = {640},
      cid          = {I:(DE-Juel1)JCNS-4-20201012 /
                      I:(DE-Juel1)JCNS-FRM-II-20110218 /
                      I:(DE-Juel1)JCNS-1-20110106 / I:(DE-588b)4597118-3},
      pnm          = {632 - Materials – Quantum, Complex and Functional
                      Materials (POF4-632) / 6G4 - Jülich Centre for Neutron
                      Research (JCNS) (FZJ) (POF4-6G4)},
      pid          = {G:(DE-HGF)POF4-632 / G:(DE-HGF)POF4-6G4},
      experiment   = {EXP:(DE-MLZ)KWSX-20231024},
      typ          = {PUB:(DE-HGF)16},
      doi          = {10.1016/j.foodhyd.2025.112170},
      url          = {https://juser.fz-juelich.de/record/1047481},
}