Heat moves by several mechanisms
Conduction, convection and radiation can all contribute.
Proteins change structure
Heating can unfold and reorganize proteins.
Starches absorb water and swell
Temperature and moisture strongly influence texture.
Browning is chemical
Caramelization and Maillard chemistry create new colours and flavour compounds under suitable conditions.
This page explains scientific concepts for general learning. It does not replace laboratory safety procedures, professional engineering guidance, or individualized medical advice.