DOI: 10.1039/d6sm00691d ISSN: 1744-683X

Five-stage gelation dynamics in thermally driven egg yolk-granule suspensions

Nimmi Das Anthuparambil, Sonja Timmermann, Sebastian Retzbach, Michelle Dargasz, Maximilian D. Senft, Fajun Zhang, Michael Paulus, Fabian Westermeier, Michael Sprung, Frank Schreiber, Christian Gutt

The thermal gelation of yolk-granules, a protein–fat hybrid assembly found in egg yolk, is investigated employing X-ray photon correlation spectroscopy (XPCS).

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