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Sarah C Pycarelle

Showing results (1-10 of 4) with videos related to

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Food Research International (Ottawa, Ont.)|November 25, 2020
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during bakingSarah C Pycarelle, Kristof Brijs, Jan A Delcour
Food Research International (Ottawa, Ont.)|March 2, 2021
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batterSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Foods (Basel, Switzerland)|January 9, 2021
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure SettingSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Food Chemistry|September 22, 2018
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cakeSarah C Pycarelle, Kevin L J Winnen, Geertrui M Bosmans, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|November 25, 2020
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during bakingSarah C Pycarelle, Kristof Brijs, Jan A Delcour
Food Research International (Ottawa, Ont.)|March 2, 2021
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batterSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Foods (Basel, Switzerland)|January 9, 2021
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure SettingSarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Food Chemistry|September 22, 2018
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cakeSarah C Pycarelle, Kevin L J Winnen, Geertrui M Bosmans, et al.
Pageof 1