Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake-Reference-Cited by-同舟云学术

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Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake

Published:2017-02-04 Issue:5 Volume:48 Page:439-449
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Abhay Kumar N.¹,Prasada Rao U.J.S.²,Jeyarani T.³,Indrani D.¹^ORCID

Affiliation:

1. Flour Milling, Baking and Confectionery Technology Department; CSIR - Central Food Technological Research Institute; Mysore Karnataka 570020 India

2. Department of Biochemistry; CSIR - Central Food Technological Research Institute; Mysore Karnataka 570020 India

3. Traditional Food and Sensory Science; CSIR - Central Food Technological Research Institute; Mysore Karnataka 570020 India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12247/fullpdf

Reference48 articles.

1. Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes;Arozarena;European Food Research and Technology,2001

2. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake;Ashwini;Food Hydrocolloids,2009

Cited by 9 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. Development of plant-based egg-white replacer: Improvement of foaming and thermal properties of plant-based proteins;LWT;2024-09

2. A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods;Food Reviews International;2024-06-25

3. Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach;Journal of Food Measurement and Characterization;2023-08-03

4. Oleogelation of Sunflower-Linseed Oils with Carnauba Wax as an Innovative Strategy for Shortening Substitution in Cakes;2023

5. Cakes and Muffins;Cereal-Based Food Products;2023

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