These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
129 related articles for article (PubMed ID: 38192645)
1. Lipidomic insights into the reaction of baking lipases in cakes. Stemler CD; Geisslitz S; Cutignano A; Scherf KA Front Nutr; 2023; 10():1290502. PubMed ID: 38192645 [TBL] [Abstract][Full Text] [Related]
2. Improvement of cake baking properties by lipases compared to a traditional emulsifier. Stemler CD; Scherf KA Food Chem X; 2022 Oct; 15():100442. PubMed ID: 36211741 [TBL] [Abstract][Full Text] [Related]
3. Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transfer. Movahhed MK; Mohebbi M; Koocheki A; Milani E; Ansarifar E J Food Sci; 2020 May; 85(5):1479-1488. PubMed ID: 32395876 [TBL] [Abstract][Full Text] [Related]
4. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. Rahmati NF; Mazaheri Tehrani M J Food Sci Technol; 2014 Sep; 51(9):1697-710. PubMed ID: 25190826 [TBL] [Abstract][Full Text] [Related]
5. Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties. Asamoah EA; Le-Bail A; Oge A; Queveau D; Rouaud O; Le-Bail P Foods; 2023 Feb; 12(5):. PubMed ID: 36900463 [TBL] [Abstract][Full Text] [Related]
6. Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application. Halm J; Sahin AW; Nyhan L; Zannini E; Arendt EK Foods; 2024 Jan; 13(2):. PubMed ID: 38254593 [TBL] [Abstract][Full Text] [Related]
7. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1). Singh M; Byars JA; Liu SX J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214 [TBL] [Abstract][Full Text] [Related]
8. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation. Agrahar-Murugkar D; Zaidi A; Dwivedi S J Food Sci Technol; 2018 Jul; 55(7):2621-2630. PubMed ID: 30042578 [TBL] [Abstract][Full Text] [Related]
9. Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter. Srivastava Y; Semwal AD J Food Sci Technol; 2015 Dec; 52(12):8122-30. PubMed ID: 26604385 [TBL] [Abstract][Full Text] [Related]
10. Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis. Grossi Bovi Karatay G; Rebellato AP; Joy Steel C; Dupas Hubinger M Foods; 2022 Aug; 11(16):. PubMed ID: 36010482 [TBL] [Abstract][Full Text] [Related]
11. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking. Baeva MR; Terzieva VV; Panchev IN Nahrung; 2003 Jun; 47(3):154-60. PubMed ID: 12866615 [TBL] [Abstract][Full Text] [Related]
12. Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake. Abhay Kumar N; Prasada Rao UJS; Jeyarani T; Indrani D J Texture Stud; 2017 Oct; 48(5):439-449. PubMed ID: 28967226 [TBL] [Abstract][Full Text] [Related]
13. The effect of different emulsifiers on the eggless cake properties containing WPC. Khalilian Movahhed M; Mohebbi M; Koocheki A; Milani E J Food Sci Technol; 2016 Nov; 53(11):3894-3903. PubMed ID: 28035145 [TBL] [Abstract][Full Text] [Related]
14. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking. Sakiyan O; Sumnu G; Sahin S; Meda V J Food Sci; 2007 May; 72(4):E205-13. PubMed ID: 17995773 [TBL] [Abstract][Full Text] [Related]
15. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming. Luyts A; Wilderjans E; Van Haesendonck I; Brijs K; Courtin CM; Delcour JA Food Chem; 2013 Dec; 141(4):3960-6. PubMed ID: 23993572 [TBL] [Abstract][Full Text] [Related]
16. The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking. Pycarelle SC; Brijs K; Delcour JA Food Res Int; 2020 Nov; 137():109551. PubMed ID: 33233174 [TBL] [Abstract][Full Text] [Related]
17. Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Hedayati S; Mazaheri Tehrani M Food Sci Nutr; 2018 Jun; 6(4):1154-1161. PubMed ID: 29983980 [TBL] [Abstract][Full Text] [Related]
18. Development and performance evaluation of an improved electric baking oven for baked products. Rana M; Yasmin S; Mahomud MS; Noor F; Sarker MSH Food Sci Nutr; 2023 Jun; 11(6):3057-3066. PubMed ID: 37324852 [TBL] [Abstract][Full Text] [Related]
19. Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake. Singh A; Benjakul S; Karnjanapratum S J Food Sci Technol; 2019 Apr; 56(4):2083-2092. PubMed ID: 30996442 [TBL] [Abstract][Full Text] [Related]
20. Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations. Majzoobi M; Mohammadi M; Mesbahi G; Farahnaky A J Texture Stud; 2018 Oct; 49(5):468-475. PubMed ID: 29461634 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]