Author/Creator: Pycarelle, Sarah C. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Pycarelle, Sarah C.

1. Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter. (February 2021)

Authors:: Pycarelle, Sarah C.; Bosmans, Geertrui M.; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A.
Journal:: Food research international
Issue:: Volume 140(2021)
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Record Type:: Journal Article
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2. Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach. (April 2020)

Authors:: Pycarelle, Sarah C.; Bosmans, Geertrui M.; Nys, Hélène; Brijs, Kristof; Delcour, Jan A.
Journal:: Food hydrocolloids
Issue:: Volume 101(2020)
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Record Type:: Journal Article
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3. The role and impact on quality of exogenous and endogenous lipids during sponge cake making. (August 2021)

Authors:: Pycarelle, Sarah C.; Delcour, Jan A.
Journal:: Trends in food science & technology
Issue:: Volume 114(2021)
Page Start:: 158
Record Type:: Journal Article
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4. The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking. (November 2020)

Authors:: Pycarelle, Sarah C.; Brijs, Kristof; Delcour, Jan A.
Journal:: Food research international
Issue:: Volume 137(2020)
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Record Type:: Journal Article
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5. Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake. (15th January 2019)

Authors:: Pycarelle, Sarah C.; Winnen, Kevin L.J.; Bosmans, Geertrui M.; Van Haesendonck, Ingrid; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A.
Journal:: Food chemistry
Issue:: Volume 271(2019)
Page Start:: 401
Record Type:: Journal Article
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