eCite Digital Repository

How to make the perfect pavlova, according to chemistry experts


Kilah, N and Taylor, C, How to make the perfect pavlova, according to chemistry experts, The Conversation, The Conversation Media Group Ltd, Australia, 22 December (2022) [Magazine Article]

Pending copyright assessment - Request a copy

Official URL:


The pavlova is a summer icon; just a few simple ingredients can be transformed into a beautifully flavoured and textured dessert. But despite its simplicity, there’s a surprising amount of chemistry involved in making a pavlova. Knowing what’s happening in each step is a sure-fire way to make yours a success. So exactly what does it take to make the perfect pavlova? Let us break it down for you.

Item Details

Item Type:Magazine Article
Keywords:pavlova, chemistry, protein, sugar
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food chemistry and food sensory science
Objective Division:Expanding Knowledge
Objective Group:Expanding knowledge
Objective Field:Expanding knowledge in the chemical sciences
UTAS Author:Kilah, N (Dr Nathan Kilah)
UTAS Author:Taylor, C (Miss Chloe Taylor)
ID Code:155408
Year Published:2022
Deposited By:Chemistry
Deposited On:2023-02-17
Last Modified:2023-02-20

Repository Staff Only: item control page