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

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 153-159

  Hao, Yuehui ^a   Wang, Feng ^b   Huang, Weining ^a   Tang, Xiaojuan ^a   Zou, Qibo ^b   Li, Zhibin ^c   Ogawa, Akihiro ^d  

^a JIANGNAN UNIVERSITY   (China)

^b Fortune Bakery Co Ltd   (China)

^c China Collagen Fiber and Footwear Industry Research Institute   (China)

^d MITSUBISHI CHEMICAL CORPORATION   (Japan)

Author keywords

Egg protein; Foam microstructure; Polyols; Sponge cake; Thermal property

Indexed keywords

EID: 84957873516     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.01.006     Document Type: Article

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