November 20, 2023
Thank gluten’s complex chemistry for your light, fluffy baked goods
Chemistry professor Kristine Nolin authored this piece.
Food Science
Chemistry professor Kristine Nolin's area of expertise is in organic chemistry and food science. She can discuss the science behind spicy foods, gluten in baked goods, why BBQ tastes so good, and what happens when you deep-fry a turkey.
Contact Sunni Brown at sbrown5@richmond.edu to connect with Nolin.
