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Monitoring cake baking by studying different ingredient interactions: From a model system to a real system

  • Published:2015-10 Issue: Volume:51 Page:7-15
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Hesso N.,Loisel C.,Chevallier S.,Le-Bail A.,Queveau D.,Pontoire B.,Le-Bail P.

Funder

UMR 6144 GEPEA CNRS-ONIRIS, Nantes, France

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Structural and stoichiometric studies of complexes between aroma compounds and amylose. Polymorphic transitions and quantification in amorphous and crystalline areas;Biais;Carbohydrate Polymers,2006

2. Thermal behavior of amylose–lipid complexes;Biliaderis;Carbohydrate Polymers,1985

3. Gelatinization of wheat starch in the presence of sucrose and sodium chloride;Chinachoti;Cereal Chemistry,1991

4. Effect of triglycerides on gelatinisation and rheological properties of concentrated potato starch preparations;Chiotelli;Food Hydrocolloids,2003

5. Phase transitions in the starch-water system studied by adiabatic scanning calorimetry;Cruz-Orea;Journal of Agricultural and Food Chemistry,2002
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