Acid-induced acceleration of kinetics and dynamics during thermal gelation of egg yolk.
Anthuparambil ND; Timmermann S; Dargasz M; Retzbach S; Senft MD; Zhang F; Paulus M; Westermeier F · 2026 · The Journal of chemical physics
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
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Abstract (excerpt)
The effect of lowered pH on the thermal gelation behavior of hen egg yolk was investigated over the temperature range of 58-72 °C using low-dose X-ray photon correlation spectroscopy in ultra-small-angle X-ray scattering geometry.…
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Metadata source: Europe PMC · DOI 10.1063/5.0319351