Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians

Food Chemistry

Volumn 229, Issue , 2017, Pages 663-673

  Lin, Muyang ^a   Tay, Siang Hong ^a   Yang, Hongshun ^a   Yang, Bao ^b   Li, Hongliang ^c  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

^c Guangzhou Kaitai Biological Science and Technology Co Ltd   (China)

Author keywords

Atomic force microscopy (AFM); Batter; Eggless cake; Emulsifier; Fourier transform infrared spectroscopy (FTIR); Ingredient substitution; Soybean protein isolate; Starch

Indexed keywords

ATOMIC FORCE MICROSCOPY; DENSITY (SPECIFIC GRAVITY); EMULSIFICATION; MIXTURES; MOISTURE; POLYACRYLONITRILES; POLYSACCHARIDES; PROTEINS; STARCH;

BATTER; BATTER PROPERTIES; EGGLESS CAKE; EMULSIFIER; NETWORKING STRUCTURE; PLANT POLYSACCHARIDES; SOY PROTEIN ISOLATES; SOYBEAN PROTEIN ISOLATES;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

DIACYLGLYCEROL; EMULSIFYING AGENT; GLIADIN; GLUTEN; GLUTENIN; MONOACYLGLYCEROL; POLYSACCHARIDE; SOYBEAN PROTEIN; STARCH;

ARTICLE; COLOR; CONTROLLED STUDY; EGG; MOISTURE; PASTRY; RELATIVE DENSITY; VEGETARIAN; VISCOSITY; ANALYSIS; ATOMIC FORCE MICROSCOPY; CHEMISTRY; INFRARED SPECTROSCOPY; PROCEDURES;

EGGS; MICROSCOPY, ATOMIC FORCE; POLYSACCHARIDES; SOYBEAN PROTEINS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; VEGETARIANS;

EID: 85014510217     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.132     Document Type: Article

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