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

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 633-639

  Díaz Ramírez, Mayra ^a   Calderón Domínguez, Georgina ^b   García Garibay, Mariano ^a,c   Jiménez Guzmán, Judith ^a   Villanueva Carvajal, Adriana ^d   Salgado Cruz, Ma de la Paz ^e   Arizmendi Cotero, Daniel ^d   Del Moral Ramírez, Elizabeth ^a  

^a Metroipolitan Autonomous University Lerma   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

^d UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

^e Jalisco   (Mexico)

Author keywords

Crystallinity; Heating rates; Microstructure; Sponge cake; Whey protein isolate

Indexed keywords

BAKERIES; BAKERY PRODUCTS; EMULSIFICATION; PROTEINS; SENSORY ANALYSIS; SENSORY PERCEPTION; THERMAL PROCESSING (FOODS);

BAKERY INDUSTRY; CRISTALLINITY; EGG WHITE PROTEINS; FUNCTIONAL PROPERTIES; GEL FORMATION; POROUS STRUCTURES; SENSORY PROPERTIES; SPONGE CAKES; WATER BINDING CAPACITY; WHEY PROTEIN ISOLATE;

HEATING RATE;

EID: 84977529696     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.020     Document Type: Article

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