The Science of Pie – May 19, 2013 People’s Choice Award Elan Kramer, Caleb Turner (Team “Insert Team Name Here”) This student duo thought outside the box with this creative apple and peanut butter pie. To create the ultimate peanut butter experience, the team experimented with the effect of egg white content on the texture … Continue reading
Through the process of cooking, molecular transformations alter the macroscopic properties of our food. Consider what happens when you fry an egg: the transparent, liquid egg whites become an opaque white solid. These striking changes in the egg’s color and texture are a result of protein denaturation. Continue reading
Protein networks are responsible for the structure and mechanical properties of many foods such as eggs and meat. Even bread gets its chewy texture from the formation of springy gluten protein networks. As we will see in this recipe, protein network formation is vital for the successful production of cheese. Continue reading
scienceandfooducla 