The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking
Sarah C. Pycarelle, Kristof Brijs, Jan A. Delcour
Topics & Concepts
Differential scanning calorimetryPolymerizationChemistryStarchIsothermal processChemical engineeringChromatographyFood sciencePolymerOrganic chemistryPhysicsThermodynamicsEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications