On the public citation graph

Functionality of emulsifiers in sponge cake production

https://doi.org/10.1002/jsfa.1557
0 signed · 171 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1016/0021-9797(90)90231-copenalex-snapshot
The influence of surface composition and molecular diffusion on the stability of foams formed from protein/surfactant mixtures
inferredcites →https://doi.org/10.1016/0144-8617(90)90061-vopenalex-snapshot
Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers
inferredcites →https://doi.org/10.1016/b978-0-08-092442-7.50012-5openalex-snapshot
Physical Processes at Interfaces
inferredcites →https://doi.org/10.1016/s0003-2670(00)83964-1openalex-snapshot
Chemistry at interfaces
inferredcites →https://doi.org/10.1016/s0315-5463(88)70813-5openalex-snapshot
Interfacial Properties of Sodium Caseinate/Monoglyceride Mixture; Combined Effects of pH and Surface Area Ratios
inferredcites →https://doi.org/10.1016/s1383-7303(98)80052-5openalex-snapshot
Interfacial rheology of mixed food protein and surfactant adsorption layers with respect to emulsion and foam stability
inferredcites →https://doi.org/10.1021/jf00058a002openalex-snapshot
Influence of Water-Soluble Nonionic Emulsifier on the Rheology of Heat-Set Protein-Stabilized Emulsion Gels
inferredcites →https://doi.org/10.1021/jf970536copenalex-snapshot
Viscoelastic Properties of Protein-Stabilized Emulsions: Effect of Protein−Surfactant Interactions
inferredcites →https://doi.org/10.1080/01932698708943609openalex-snapshot
SURFACE PROPERTIES OF THE WATER SOLUBLE FRACTION OF THE WHEAT ENDOSPERM
inferredcites →https://doi.org/10.1080/10408398109527315openalex-snapshot
Protein‐stabilized foams and emulsions
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb12208.xopenalex-snapshot
Viscoelastic Properties of Heat‐Set Whey Protein‐Stabilized Emulsion Gels with Added Lecithin
inferredcites →https://doi.org/10.3136/fsti9596t9798.2.131openalex-snapshot
Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants.
inferredcites →https://doi.org/10.5860/choice.30-2095openalex-snapshot
An introduction to food colloids

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4609495openalex-extracted
Influence of Mucilage Extracted from Okra (Abelmoschus Esculentus), Water Leaf (Talinum Triangulare) and Jute Mallow (Corchorus Olitorius) on Batter Properties and Sponge Cake Quality
inferred← citeshttps://doi.org/10.2139/ssrn.4692136openalex-extracted
Influence of Mucilage Extracted from Okra (Abelmoschus Esculentus), Water Leaf (Talinum Triangulare) and Jute Mallow ( C Orchorus Olitorius ) on Batter Properties and Sponge Cake Quality
inferred← citeshttps://doi.org/10.1002/9781118792001.ch26openalex-snapshot
Rheology of Bread and Other Bakery Products
inferred← citeshttps://doi.org/10.1002/9781118851579.ch6openalex-snapshot
Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods
inferred← citeshttps://doi.org/10.1002/9781118921265.ch1openalex-snapshot
Introduction to Food Emulsifiers and Colloidal System
inferred← citeshttps://doi.org/10.1002/cche.10560openalex-snapshot
Grain, flour, and batter properties estimating cake baking potential of wheat flour
inferred← citeshttps://doi.org/10.1002/fsn3.656openalex-snapshot
Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake
inferred← citeshttps://doi.org/10.1002/jsfa.2540openalex-snapshot
Application of a lipase in cake manufacture
inferred← citeshttps://doi.org/10.1002/jsfa.5821openalex-snapshot
Effect of wheat flour characteristics on sponge cake quality
inferred← citeshttps://doi.org/10.1002/jsfa.70134openalex-snapshot
Psyllium and its role in improving rheology and structural properties of aquafaba cakes
inferred← citeshttps://doi.org/10.1002/jsfa.7316openalex-snapshot
Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar
inferred← citeshttps://doi.org/10.1007/978-3-030-42468-8_5openalex-snapshot
Soaking Water Applications
inferred← citeshttps://doi.org/10.1007/978-3-030-42468-8_8openalex-snapshot
Cooking Water Applications
inferred← citeshttps://doi.org/10.1007/978-3-030-73898-3_12openalex-snapshot
Flour Modification for the Development of Gluten Free Bread
inferred← citeshttps://doi.org/10.1007/978-3-031-28344-4_4openalex-snapshot
Use of Additives in Gluten-Free Formulations
inferred← citeshttps://doi.org/10.1007/978-3-031-40308-8_5openalex-snapshot
Cakes and Muffins
inferred← citeshttps://doi.org/10.1007/978-981-97-7228-5_3openalex-snapshot
Technological Interventions in the Production of Sugarcane Juice Concentrates
inferred← citeshttps://doi.org/10.1007/s00217-007-0565-4openalex-snapshot
Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch
inferred← citeshttps://doi.org/10.1007/s00217-008-0972-1openalex-snapshot
Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters
inferred← citeshttps://doi.org/10.1007/s11483-022-09731-0openalex-snapshot
The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams
inferred← citeshttps://doi.org/10.1007/s11694-016-9361-9openalex-snapshot
Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins
inferred← citeshttps://doi.org/10.1007/s11694-017-9628-9openalex-snapshot
The effects of various ratios of sunflower oil and surfactant on household type cake quality
inferred← citeshttps://doi.org/10.1007/s11694-019-00226-0openalex-snapshot
Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake
inferred← citeshttps://doi.org/10.1007/s11694-024-02533-7openalex-snapshot
Ultrasonic mode conversion for in-line foam structure measurement in highly aerated batters using machine learning
inferred← citeshttps://doi.org/10.1007/s11947-007-0003-4openalex-snapshot
Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology
inferred← citeshttps://doi.org/10.1007/s11947-012-0919-1openalex-snapshot
Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits
inferred← citeshttps://doi.org/10.1007/s11947-012-0922-6openalex-snapshot
Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes
inferred← citeshttps://doi.org/10.1007/s11947-018-2152-zopenalex-snapshot
Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry
inferred← citeshttps://doi.org/10.1007/s11947-018-2230-2openalex-snapshot
Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties
inferred← citeshttps://doi.org/10.1007/s13197-013-1253-yopenalex-snapshot
Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design
inferred← citeshttps://doi.org/10.1007/s13197-015-1909-xopenalex-snapshot
Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality
inferred← citeshttps://doi.org/10.1007/s13197-015-2028-4openalex-snapshot
Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation
inferred← citeshttps://doi.org/10.1007/s13197-016-2371-0openalex-snapshot
Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes
inferred← citeshttps://doi.org/10.1007/s13197-018-3242-7openalex-snapshot
Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins
inferred← citeshttps://doi.org/10.1007/s13197-020-04899-0openalex-snapshot
Effect of the order of incorporation of cake ingredients on the formation of batter and the final properties: contribution of the addition of pea flour
inferred← citeshttps://doi.org/10.1007/s13197-022-05501-5openalex-snapshot
Quality evaluation of egg-free cake from soft tofu
inferred← citeshttps://doi.org/10.1016/b978-1-891127-59-5.50015-8openalex-snapshot
Structural Image Analysis of Food Foams and Aerated Food Products
inferred← citeshttps://doi.org/10.1016/b978-1-891127-59-5.50016-xopenalex-snapshot
Drainage and Coarsening Effects on the Time-Dependent Rheology of Whole Egg and Egg White Foams and Batters
inferred← citeshttps://doi.org/10.1016/j.aaspro.2014.11.021openalex-snapshot
Gel Strength and Stability Characterization of Ultrasound Treated Whey Protein Foams
inferred← citeshttps://doi.org/10.1016/j.aaspro.2014.11.027openalex-snapshot
Saturated Distilled Monoglycerides Variants in Gel-form Cake Emulsifiers
inferred← citeshttps://doi.org/10.1016/j.afres.2026.102400openalex-snapshot
Towards vegan bakery products: Plant protein as an egg replacer in cookies and cakes
inferred← citeshttps://doi.org/10.1016/j.afres.2026.102488openalex-snapshot
Mycoprotein substitution in a toast bread formulation: physicochemical, microbial, textural and sensory characterization
inferred← citeshttps://doi.org/10.1016/j.cherd.2026.03.035openalex-snapshot
Aeration and rheology of viscoplastic bubbly liquids generated in a planetary mixer
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.103574openalex-snapshot
Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake
inferred← citeshttps://doi.org/10.1016/j.fbp.2012.09.005openalex-snapshot
Evolution of cake batter bubble structure and rheology during planetary mixing
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.06.011openalex-snapshot
Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.02.132openalex-snapshot
Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.12.051openalex-snapshot
Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.07.181openalex-snapshot
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129469openalex-snapshot
Modifying the internal structures of steamed rice cakes by emulsifiers for promoted textural and sensory properties
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2006.11.016openalex-snapshot
Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2009.02.008openalex-snapshot
Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.04.011openalex-snapshot
Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.06.020openalex-snapshot
Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.03.014openalex-snapshot
Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105548openalex-snapshot
Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105553openalex-snapshot
Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107611openalex-snapshot
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107691openalex-snapshot
Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue
inferred← citeshttps://doi.org/10.1016/j.foodres.2006.11.003openalex-snapshot
How human expertise at industrial scale and experiments can be combined to improve food process knowledge and control
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.12.018openalex-snapshot
Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109551openalex-snapshot
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.110007openalex-snapshot
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116514openalex-snapshot
Study on plant-based proteins and their complexes in improving food foam system: A review
inferred← citeshttps://doi.org/10.1016/j.foostr.2014.01.001openalex-snapshot
Multi-scale properties of protein-stabilized foams
inferred← citeshttps://doi.org/10.1016/j.idairyj.2014.09.013openalex-snapshot
Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension
inferred← citeshttps://doi.org/10.1016/j.idairyj.2020.104672openalex-snapshot
Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2026.101510openalex-snapshot
Chickpea and fava bean aquafabas as total egg white replacers in muffins: Effect on physico-chemical properties, textural profile, and oxidative stability
inferred← citeshttps://doi.org/10.1016/j.jafr.2024.101223openalex-snapshot
Physicochemical, rheological and organoleptic characterizations of sponge cakes fortified with mycoproteins
inferred← citeshttps://doi.org/10.1016/j.jcs.2020.103046openalex-snapshot
Improvement of cake quality by superheated steam treatment of wheat
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2005.03.014openalex-snapshot
Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2005.08.017openalex-snapshot
Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2006.04.001openalex-snapshot
Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2008.05.024openalex-snapshot
Characterization of cake batters by ultrasound measurements
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2010.09.001openalex-snapshot
Rheological study of layer cake batters made with soybean protein isolate and different starch sources
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2011.02.043openalex-snapshot
Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2016.03.008openalex-snapshot
Novel 2D and 3D imaging of internal aerated structure of ultrasonically treated foams and cakes using X-ray tomography and X-ray microtomography
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.06.007openalex-snapshot
A microscopic computer vision algorithm for autonomous bubble detection in aerated complex liquids
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2023.111860openalex-snapshot
High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes
inferred← citeshttps://doi.org/10.1016/j.lwt.2010.02.002openalex-snapshot
Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.02.012openalex-snapshot
Functionality of lipase and emulsifiers in low-fat cakes with inulin
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.05.052openalex-snapshot
Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.01.059openalex-snapshot
Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.04.014openalex-snapshot
Influence of protein source on the characteristics of gluten-free layer cakes
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.114088openalex-snapshot
Multi-objective optimization of cakes formulated with fig or date syrup and different hydrocolloids based on TOPSIS
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.117791openalex-snapshot
Properties of sponge cake enriched in sprouted oats (Avena sativa L.)
inferred← citeshttps://doi.org/10.1016/j.tifs.2018.09.014openalex-snapshot
Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review
inferred← citeshttps://doi.org/10.1016/j.tifs.2019.02.027openalex-snapshot
Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.07.017openalex-snapshot
Advanced properties of gluten-free cookies, cakes, and crackers: A review
inferred← citeshttps://doi.org/10.1016/j.tifs.2021.02.071openalex-snapshot
A review of egg replacement in cake production: Effects on batter and cake properties
inferred← citeshttps://doi.org/10.1016/j.tifs.2021.05.015openalex-snapshot
The role and impact on quality of exogenous and endogenous lipids during sponge cake making
inferred← citeshttps://doi.org/10.1039/c8fo01448eopenalex-snapshot
Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans ( Phaseolus lunatus )
inferred← citeshttps://doi.org/10.1039/d1ra02250dopenalex-snapshot
Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application
inferred← citeshttps://doi.org/10.1080/10408398.2018.1442315openalex-snapshot
Understanding functionality of sucrose in biscuits for reformulation purposes
inferred← citeshttps://doi.org/10.1080/10408398.2020.1786003openalex-snapshot
Understanding functionality of sucrose in cake for reformulation purposes
inferred← citeshttps://doi.org/10.1080/19476337.2017.1309684openalex-snapshot
Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar–xanthan gums on muffins enriched with soybean milk powder and amaranth flour
inferred← citeshttps://doi.org/10.1080/23311932.2019.1631582openalex-snapshot
Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
inferred← citeshttps://doi.org/10.1088/1757-899x/532/1/012017openalex-snapshot
Functional cake characteristics of modified arrowroot starch (MAS) with the gelatinization-retrograde method
inferred← citeshttps://doi.org/10.1094/cfw-59-6-0287openalex-snapshot
Optimizing Mixing during the Sponge Cake Manufacturing Process
inferred← citeshttps://doi.org/10.1111/1541-4337.12488openalex-snapshot
Ingredient Functionality During Foam‐Type Cake Making: A Review
inferred← citeshttps://doi.org/10.1111/1541-4337.13114openalex-snapshot
Superheated steam processing of cereals and cereal products: A review
inferred← citeshttps://doi.org/10.1111/1541-4337.13120openalex-snapshot
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems
inferred← citeshttps://doi.org/10.1111/1750-3841.12766openalex-snapshot
Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch
inferred← citeshttps://doi.org/10.1111/1750-3841.13446openalex-snapshot
Designing a Clean Label Sponge Cake with Reduced Fat Content
inferred← citeshttps://doi.org/10.1111/1750-3841.15452openalex-snapshot
Phenomenological analysis on whipping behavior of rice flour batter
inferred← citeshttps://doi.org/10.1111/ijfs.12135openalex-snapshot
Modelling sorption kinetic of sponge cake crumb added with milk syrup
inferred← citeshttps://doi.org/10.1111/ijfs.13104openalex-snapshot
Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder
inferred← citeshttps://doi.org/10.1111/ijfs.14155openalex-snapshot
Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace
inferred← citeshttps://doi.org/10.1111/j.1745-4603.2009.00210.xopenalex-snapshot
MODELING OF TEXTURE EVOLUTION OF CAKES DURING STORAGE
inferred← citeshttps://doi.org/10.1111/j.1745-4603.2011.00297.xopenalex-snapshot
USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02546.xopenalex-snapshot
Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties
inferred← citeshttps://doi.org/10.1111/jfpe.13167openalex-snapshot
Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream
inferred← citeshttps://doi.org/10.1111/jfpe.14765openalex-snapshot
Effects of Egg on Cake Batter Rheology and Sponge Cake Texture
inferred← citeshttps://doi.org/10.1111/jfpp.13621openalex-snapshot
Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake
inferred← citeshttps://doi.org/10.1111/jtxs.12037openalex-snapshot
Texture Development in Gluten‐Free Breads: Effect of Different Enzymes and Extruded Flour
inferred← citeshttps://doi.org/10.1111/jtxs.12247openalex-snapshot
Effect of ingredients on rheological, physico‐sensory, and nutritional characteristics of omega‐3‐fatty acid enriched eggless cake
inferred← citeshttps://doi.org/10.11648/j.ijnfs.20160505.16openalex-snapshot
Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality
inferred← citeshttps://doi.org/10.1186/s43014-024-00272-2openalex-snapshot
Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking
inferred← citeshttps://doi.org/10.12944/crnfsj.4.2.06openalex-snapshot
Cake Flour Chlorination and Alternative Treatments (Review)
inferred← citeshttps://doi.org/10.1533/9780857095787.3.236openalex-snapshot
Performance of resistant starches in baking: a case study on fibre-rich and wholegrain muffins
inferred← citeshttps://doi.org/10.1533/9780857098856.3.374openalex-snapshot
Instrumental assessment of the sensory quality of baked goods
inferred← citeshttps://doi.org/10.1556/446.2020.20012openalex-snapshot
Staling of sponge cakes with added emulsifiers
inferred← citeshttps://doi.org/10.17495/easdl.2025.10.35.5.406openalex-snapshot
Effects of Nut Butter Substitution on the Quality Characteristics of Pound Cakes
inferred← citeshttps://doi.org/10.20878/cshr.2007.13.4.017openalex-snapshot
Qualitative characteristics of sponge cakes with addition of Gastrodiae rhizoma powder
inferred← citeshttps://doi.org/10.2139/ssrn.6150194openalex-snapshot
Towards Vegan Bakery Products: Wheat bran albumin protein as an egg replacer in cookies and cakes
inferred← citeshttps://doi.org/10.22481/exon.v14i2.20535openalex-snapshot
Parâmetros fisico-químicos e aceitabilidade de bolo sem glúten abase de farinha da biomassa e da casca do coração da bananeira (Musa acuminata colla)
inferred← citeshttps://doi.org/10.2478/mjhr-2020-0005openalex-snapshot
Low carbon emission baking performance of the bread roll and cake
inferred← citeshttps://doi.org/10.26656/fr.2017.7(2).899openalex-snapshot
Effects of various emulsifiers on physicochemical and sensory attributes of cake during storage
inferred← citeshttps://doi.org/10.29050/harranziraat.569397openalex-snapshot
Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation
inferred← citeshttps://doi.org/10.29105/idcyta.v8i1.13openalex-snapshot
Características Físicas y Sensoriales de Pastel elaborado con Margarina, Aceite y su mezcla
inferred← citeshttps://doi.org/10.29244/jmpi.2020.7.1.7openalex-snapshot
Formulasi Campuran Bahan Pengemulsi untuk Bolu Sponge
inferred← citeshttps://doi.org/10.29252/fsct.16.95.15openalex-snapshot
Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme
inferred← citeshttps://doi.org/10.31390/gradschool_theses.2409openalex-snapshot
Consumer sensory characteristics of butter cake made from wheat and rice flours
inferred← citeshttps://doi.org/10.3389/fnut.2022.979594openalex-snapshot
Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food
inferred← citeshttps://doi.org/10.3390/app13042421openalex-snapshot
Quality Improvement of Green Saba Banana Flour Steamed Cake
inferred← citeshttps://doi.org/10.3390/foods10010107openalex-snapshot
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting
inferred← citeshttps://doi.org/10.3390/foods10010193openalex-snapshot
Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies
inferred← citeshttps://doi.org/10.3390/foods10050951openalex-snapshot
The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product
inferred← citeshttps://doi.org/10.3390/foods11030460openalex-snapshot
Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
inferred← citeshttps://doi.org/10.3390/foods11141992openalex-snapshot
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
inferred← citeshttps://doi.org/10.3390/foods12162992openalex-snapshot
Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain
inferred← citeshttps://doi.org/10.3390/foods15060978openalex-snapshot
Interfacial Route to Low-Fat Muffin Cake Quality: Pre-Emulsification-Enabled Lipase Action Improves Structure and Acceptance
inferred← citeshttps://doi.org/10.3390/polysaccharides7010036openalex-snapshot
Cassava (Manihot esculenta) Hydrocolloids as a Partial Egg Substitute in Sponge Cakes: Rheological, Physicochemical, and Sensory Evaluation
inferred← citeshttps://doi.org/10.35376/10324/16250openalex-snapshot
Extruded flours: applications and new functionality
inferred← citeshttps://doi.org/10.35376/10324/33472openalex-snapshot
Structuring gluten-free systems: effect of formulation and physical modification of ingredients
inferred← citeshttps://doi.org/10.35537/10915/144631openalex-snapshot
Caracterización y utilización de harina de nuez (Juglans regia L.), subproducto de la obtención de aceite, en el desarrollo de budines libres de gluten
inferred← citeshttps://doi.org/10.37934/ard.118.1.5671openalex-snapshot
Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared using Plant-Based Ingredients
inferred← citeshttps://doi.org/10.3844/ajabssp.2013.149.155openalex-snapshot
CORRELATION STUDY BETWEEN VOLUME AND OVERALL ACCEPTABILITY OF CAKE WITH PROPERTIES OF HARD WHEAT FLOUR
inferred← citeshttps://doi.org/10.3920/qas2016.0965openalex-snapshot
Carrot fibre enrichment of fat reduced cake
inferred← citeshttps://doi.org/10.4018/978-1-6684-9819-4.ch009openalex-snapshot
Prospective of Millets in the Rejuvenation of the Bakery Industry
inferred← citeshttps://doi.org/10.47749/t/unicamp.2011.797047openalex-snapshot
Efeito das concentrações de 'alfa'-amilase maltogênica e gordura na qualidade tecnológica e sensorial de bolos
inferred← citeshttps://doi.org/10.4995/thesis/10251/1829openalex-snapshot
Influencia de la adición de un ingrediente funcional en la calidad de un producto de bollería. Aspectos reológicos y texturales y su relación con la aceptación sensorial
inferred← citeshttps://doi.org/10.5151/chemeng-cobeq2014-0442-25475-181799openalex-snapshot
ESTUDO SOBRE OS EFEITOS DA SUBSTITUIÇÃO PARCIAL DO AÇÚCAR POR SUCRALOSE E GOMA XANTANA NAS PROPRIEDADES REOLÓGICAS DAS MASSAS DE BOLOS TIPO ESPONJA
inferred← citeshttps://doi.org/10.64146/j8esgg34openalex-snapshot
Sponge Formula Based on Mung Bean Flour as a Functional Food Source of Iron for Preventing Anemia
inferred← citeshttps://doi.org/10.70675/14357a02zc588z4907zacc6zac6d2dd4f623openalex-snapshot
Destructuration lors de la mastication humaine chez le sujet âgé : application à la conception d’aliments céréaliers enrichis en protéines végétales
inferred← citeshttps://doi.org/10.70675/243fc895z1ad5z44fdz8fbazaeebcf3c00f5openalex-snapshot
Optimisation de la transformation de matières premières issues de cultures associées légumineuse - blé tendre par une bonne connaissance de la physico-chimie des ingrédients et du procédé de fabrication
inferred← citeshttps://doi.org/10.70675/69bbbe18z17c4z4da6z9146zf5f0b89eee20openalex-snapshot
Interactions et fonctionnalités des constituants de la farine au sein de gâteaux moelleux de type cake
inferred← citeshttps://doi.org/10.70675/c41cf4afzfa7ez43d9z9cc4z01c1e3429920openalex-snapshot
A product engineering approach to assess the reactivity of legume-based ingredients and its impact on the quality of processed foods such as cake
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.