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Showing 1 to 4 of 4 for “"angel food cake"”.
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Effects of sucrose on the foaming and interfacial properties of egg white protein and whey protein isolate
Proteins are present in aerated foods to stabilize the air/water interface by lowering the interfacial tension and forming strong interfacial films. Sugars are known to influence the functional properties of protein foams. This study investigated the mechanism responsible for sucrose effects on the …
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Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment
… were conducted. Consumer acceptance tests in angel food cake prepared with OP, UT, and TP were conducted (n=107) using a 9-point hedonic scale degree of liking test with attributes appearance, pores, color, overall, sweetness, and texture (springiness). JAR analysis with attributes of amount …
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Using Lipase to Improve the Functional Properties of Yolk-Contaminated Egg Whites
… egg whites were also tested in an angel food cake system. There were three treatments, including an uncontaminated control, a contaminated control, and a lipase and colipase treated yolk-contaminated sample. Comparison between treatments was performed by volume analysis. The enzyme …
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Foaming Properties, Interfacial Properties, and Foam Microstructure of Egg White Protein and Whey Protein Isolate, Alone and in Combination
North Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.