The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting

por Pycarelle, Sarah C., Bosmans, Geertrui M., Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.
Publicado 2021

Sucrose substitution in cake systems is not a piece of cake

por Godefroidt, Thibault, Riley, Isabella M., Ooms, Nand, Bosmans, Geertrui M., Brijs, Kristof, Delcour, Jan A.
Publicado 2023