3D evolution of protein networks and lipid globules in heat-treated egg yolk
Abstract
Upon heating, egg yolk transforms from a liquid to a gel due to protein denaturation. This process can serve as a useful model to better understand protein denaturation in general. Using x-ray holographic tomography, we investigated the structural changes in egg yolk during boiling without the need for complex sample fixation or drying. Our results reveal a developing separation between proteins and lipids, with fatty components rapidly aggregating into large globules that subsequently evolve into bubbles.
Turn this paper into a full lesson
ArcXiv compiles a staged curriculum from this paper: 8-12 lessons across beginner → advanced, synthesised section guides, visuals, flashcards, a quiz, exercises, and on-demand deep dives per section. Grounded in the abstract, never invented.