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The influence of lyophilisation on the stability and structural properties of egg yolk granules and prepared emulsion
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In
Food hydrocolloids 172(Part 3), Seiten/Artikel-Nr.:112170
2026 & 2025
Received 27 June 2025, Revised 13 October 2025, Accepted 24 October 2025, Available online 25 October 2025
Online
DOI: 10.1016/j.foodhyd.2025.112170
DOI: 10.18154/RWTH-2025-10140
URL: https://publications.rwth-aachen.de/record/1022634/files/1022634.pdf
Einrichtungen
Projekte
Thematische Einordnung (Klassifikation)
DDC: 640
OpenAccess: 
PDF
Dokumenttyp
Journal Article
Format
online, print
Sprache
English
Anmerkung
Peer reviewed article
Externe Identnummern
SCOPUS: SCOPUS:2-s2.0-105020011995
WOS Core Collection: WOS:001723387400001
OpenAlex: W4415546375
Interne Identnummern
RWTH-2025-10140
Datensatz-ID: 1022634
Beteiligte Länder
Germany
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; BIOSIS Previews ; Biological Abstracts ; Clarivate Analytics Master Journal List ; Current Contents - Agriculture, Biology and Environmental Sciences ; Ebsco Academic Search ; Essential Science Indicators ; IF >= 10 ; JCR ; Nationallizenz
; SCOPUS ; Science Citation Index Expanded ; Web of Science Core Collection
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The record appears in these collections: |
| Typ | Amount | VAT | Currency | Share | Status | Cost centre |
| Other | 100.00 | 7.00 | EUR | 4.00 % | (DEAL) | 021000-421710 |
| Hybrid-OA | 2400.29 | 168.02 | EUR | 96.00 % | (DEAL) | 021000-421710 |
| Sum | 2500.29 | 175.02 | EUR | |||
| Total | 2675.31 |
PDF