Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake
Guijiang Liang, Wenpu Chen, Xiaomin Zhang, Maomao Zeng, Fang Qin, Zhiyong He, H. Douglas Goff, Jie Chen, Zhaojun Wang
Topics & Concepts
Soy proteinHydrolysateChemistryFood sciencePolysaccharideSpongeRheologyPapainEgg whiteChromatographyHydrolysisMaterials scienceBotanyBiochemistryComposite materialBiologyEnzymeProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications