angel food cake
Selected indexed studies
- Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake. (Food Chem, 2024) [PMID:37907000]
- Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes. (Food Sci Nutr, 2019) [PMID:30918641]
- Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties. (Int J Biol Macromol, 2023) [PMID:37678696]
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- Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake. (2024) pubmed
- Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes. (2019) pubmed
- Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties. (2023) pubmed
- Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality. (2009) pubmed
- Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake. (2024) pubmed
- Foaming properties of the complex of whey protein isolate fibrils and octenyl succinate starch and the application in angel cake. (2025) pubmed
- Unlocking Phytate with Phytase: A Meta-Analytic View of Meat-Type Chicken Muscle Growth and Bone Mineralization Potential. (2024) pubmed
- Shell egg pasteurization using radio frequency in combination with hot air or hot water. (2020) pubmed
- Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White. (2023) pubmed
- Effect of various refrigeration temperatures on quality of shell eggs. (2012) pubmed