coagulation - A form of denaturation that occurs when there is a permanent change in the protein from a liquid into thick masses as a result of heat or the addition of acid, denaturation - The permanent structural change of the protein molecules in food, gelatinisation - The process that occurs when starch granules absorb liquid in the presence of heat and thicken the liquid to form a gel, aeration - The process of incorporating air into food products to increase the volume and create a light airy texture, caramelisation - The process sugars undergo when heated to high temperatures that make them develop a golden brown colour, dextrinisation - The process that occurs when a starch is exposed to dry heat. The starch is broken down to dextrin, resulting in a change of colour to golden brown, Maillard reactions - occurs when the denatured proteins recombine with the sugars present under the presence of dry heat, gelation - when tiny droplets of liquids become trapped within coagulated proteins, foaming - when a gas such as air is dispersed through a liquid, enzymatic browning - when enzymes cause oxygen to react with substances on the surface of cut fruit., myoglobin browning - when blood protein myoglobin in meat is heated it denatures, causing the colour to change from pink to brown. , Maillard Reaction - This process occurs when denatured proteins combine with the sugars present under the presence of dry heat., crystallisation - This occurs when sugar (sucrose) from sugar cane is made of crystals that can dissolve in water. When a large concentration of sugar is dissolved in a liquid and the solution is heated, the liquid evaporates, further concentrating the sugar solution, emulisification - This occurs when oil and water combine together.,

Functional Properties

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