Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein

Author:

Hao Yuehui,Wang Feng,Huang Weining,Tang Xiaojuan,Zou Qibo,Li Zhibin,Ogawa Akihiro

Funder

National Natural Science Foundation of China

National High Technology Research and Development Program of China

Innovation Fund of Jiangsu Province, China

Science and Technology “LiaoYuan Plan” Program of Quanzhou, Fujian Province, China

BaihoBake Biotechnology International, Inc. (Nanjing, China)

MagiBake International, Inc. (Wuxi, China)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

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3. Effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air–water interface;Antipova;Colloids and Surfaces B: Biointerfaces,1999

4. Official methods of analysis;Association of Official Analytical Chemists,2006

5. An alternative formula for the sweetening of reduced-calorie cakes;Attia;Food Chemistry,1993

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