Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays

The soft-grainy microstructure of cooked egg yolk is the result of a series of out-of-equilibrium processes of its protein-lipid contents; however, it is unclear how egg yolk constituents contribute to these processes to create the desired microstructure. By employing X-ray photon correlation spectr...

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Detalles Bibliográficos
Autores principales: Anthuparambil, Nimmi Das, Girelli, Anita, Timmermann, Sonja, Kowalski, Marvin, Akhundzadeh, Mohammad Sayed, Retzbach, Sebastian, Senft, Maximilian D., Dargasz, Michelle, Gutmüller, Dennis, Hiremath, Anusha, Moron, Marc, Öztürk, Özgül, Poggemann, Hanna-Friederike, Ragulskaya, Anastasia, Begam, Nafisa, Tosson, Amir, Paulus, Michael, Westermeier, Fabian, Zhang, Fajun, Sprung, Michael, Schreiber, Frank, Gutt, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10495384/
https://www.ncbi.nlm.nih.gov/pubmed/37696830
http://dx.doi.org/10.1038/s41467-023-41202-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10495384/
https://www.ncbi.nlm.nih.gov/pubmed/37696830
http://dx.doi.org/10.1038/s41467-023-41202-z

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