Improvement of cake baking properties by lipases compared to a traditional emulsifier-Reference-Cited by-同舟云学术

Improvement of cake baking properties by lipases compared to a traditional emulsifier

Published:2022-10 Issue: Volume:15 Page:100442
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Stemler Charlotte Dorothea,Scherf Katharina Anne

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference34 articles.

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4. Potential use of exogenous lipases for DATEM replacement to modify the rheological and thermal properties of wheat flour dough;Colakoglu;Journal of Cereal Science,2012

5. Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough;Gan;Journal of Cereal Science,1995

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rhodamine B‐based lipase activity assay with natural substrates—development and application;International Journal of Food Science & Technology;2023-12-22

2. Lipidomic insights into the reaction of baking lipases in cakes;Frontiers in Nutrition;2023-12-12

3. Evaluating the effect of glycation on lipase activity using boronate affinity chromatography and mass spectrometry;Food Chemistry;2023-09

4. Lipases as cake batter improvers compared to a traditional emulsifier;LWT;2023-01

5. α-tending emulsifiers, microencapsulated improver powder and bakery applications;Journal of Food Science and Technology;2022-12-01