answer:Oh my yes, it’s been studied exhaustively. Where to begin… There’s the incredibly complex transformations that happen when foods that contain amino acids and sugars are exposed to intense, dry heat (as in broiling). These are called the Maillard reactions, and give rise to very aromatic compounds. These compounds account for the difference in flavor between broiled and boiled beef, for instance. Also, proteins change their shape when exposed to heat, which is what causes eggs to solidify and meat to firm up. Starches gelatinize when moistened and heated, expanding and forming networks that thicken liquids by entrapping them. And so much more.