Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake-Reference-Cited by-同舟云学术

Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake

Published:2016-12 Issue: Volume:61 Page:633-639
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Díaz-Ramírez Mayra,Calderón-Domínguez Georgina,García-Garibay Mariano,Jiménez-Guzmán Judith,Villanueva-Carvajal Adriana,Salgado-Cruz Ma. de la Paz,Arizmendi-Cotero Daniel,Del Moral-Ramírez Elizabeth

Funder

Consejo Nacional de Ciencia y Tecnología (CONACyT-México)

Programa para el Desarrollo Profesional Docente (PRODEP)

Secretaría de Educación Pública (SEP)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference31 articles.

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2. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality;Berry;Journal of Food Science,2009

3. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread;Carr;LWT-Food Science and Technology,2003

4. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit;Chevallier;Journal of Agricultural and Food Chemistry,2000

5. Density, heat capacity and thermal conductivity of liquid egg products;Coimbra;Journal of Food Engineering,2006

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