I was wondering if anyone could point me to some sites, articles, or books on the science of vegan cooking and baking. Specifically I'm hoping to understand vegan food alternatives and how they work in replacing non-vegan food items. For instance, eggs are used to bind in baking. I know flaxseed and bananas are common alternatives to eggs in baking and I was wondering how exactly eggs do their binding and how these alternative ingredients act as a replacement. I'm hoping if I understand ideas like this I'll be more capable of understanding recipes, improving upon them, and making my own. Any help, info, or ideas would be greatly appreciated.