Ingredient Functionality During Foam‐Type Cake Making: A Review-Reference-Cited by-同舟云学术

Ingredient Functionality During Foam‐Type Cake Making: A Review

Published:2019-08-21 Issue:5 Volume:18 Page:1550-1562
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Godefroidt Thibault¹^ORCID,Ooms Nand¹^ORCID,Pareyt Bram²,Brijs Kristof¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 box 2463 B‐3001 Heverlee Belgium

2. Puratos NV Industrialaan 25 B‐1702 Groot‐Bijgaarden Belgium

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12488

Reference141 articles.

1. COMPARATIVE STUDY OF EGG WHITE PROTEIN AND EGG ALTERNATIVES USED IN AN ANGEL FOOD CAKE SYSTEM

2. Effects of amount and solubility of leavening compounds on flour tortilla characteristics;Adams J. G.;Cereal Foods World,2002

3. Composition and Structure of Hen Egg Yolk

4. The effect of sucrose on gluten development and the solubility of the proteins of a soft wheat flour;Baxter E. J.;Cereal Chemistry,1958

5. Wheat starch gelatinisation in sugar solutions. I. Sucrose: Microscopy and viscosity effects;Bean M. M.;Cereal Chemistry,1978

Cited by 57 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. Low‐calorie d‐allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake;Journal of Food Science;2024-09-10

2. Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior;Journal of Cereal Science;2024-09

3. Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookies;Food Research International;2024-09

4. The impact of different batter mixing atmospheres on the quality of reduced sucrose sponge and cream cakes;LWT;2024-09

5. Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis;Food Bioscience;2024-08