Sarah C. Pycarelle

Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch

Dorien Dries, Sara Gomand, Sarah C. Pycarelle et al. · Carbohydrate Polymers · 2017 · 38 citations · Full text

Pharmacy, Biochemistry, Food Science +13

Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach

Sarah C. Pycarelle, Geertrui M. Bosmans, Hélène Nys et al. · Food Hydrocolloids · 2019 · 30 citations · Full text

Engineering, Biochemistry, Biophysics +14

Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake

Sarah C. Pycarelle, Kevin L.J. Winnen, Geertrui M. Bosmans et al. · Food Chemistry · 2018 · 23 citations · Full text

Agriculture, Food Science, Nutritional Sciences +8

The role and impact on quality of exogenous and endogenous lipids during sponge cake making

Sarah C. Pycarelle, Jan A. Delcour · Trends in Food Science & Technology · 2021 · 19 citations

Agriculture, Biochemistry, Food Science +14

The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking

Sarah C. Pycarelle, Kristof Brijs, Jan A. Delcour · Food Research International · 2020 · 15 citations · Full text

Agriculture, Biochemistry, Food Science +14