Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions

Publication date: Available online 20 May 2020Source: Food HydrocolloidsAuthor(s): Stefano Renzetti, Irene van den Hoek, Ruud van der Sman
Source: Food Hydrocolloids - Category: Food Science Source Type: research