Concepedia

Cake Collapse Temperature

Cake Collapse Temperature is a thermal threshold metric that identifies the specific temperature at which a cake's structural integrity fails, resulting in visible deformation or sinking, under standardized baking and cooling conditions.

11

Publications

284

Citations

38

Authors

21

Institutions

Publications per year

2017–2026

4

Parents

Publications

11

Effects of temperature ramp rate during the primary drying process on the properties of amorphous-based lyophilized cake, Part 1: Cake characterization, collapse temperature and drying behavior

Ryo Ohori, Chikamasa Yamashita · Journal of Drug Delivery Science and Technology · 2017 · 46 citations

, , +17

Model studies of cake baking. II. Expansion and heat set of cake batter during baking

Mutsumi Mizukoshi, Hiromu Maeda, Hiroshi Amano · Cereal Chemistry Journal · 1980 · 44 citations

, , +17

Be Aggressive! Amorphous Excipients Enabling Single-Step Freeze-Drying of Monoclonal Antibody Formulations

Christina Haeuser, Pierre Goldbach, Jörg Huwyler et al. · Pharmaceutics · 2019 · 41 citations · Full text

, , +17

Cake baking in tunnel type multi-zone industrial ovens Part I. Characterization of baking conditions

Oon‐Doo Baik, M. Marcotte, F. Castaigne · Food Research International · 2000 · 37 citations

, , +12

Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice

Lía N. Gerschenson, G. B. BARTHOLOMAI, J. Chirife · Journal of Food Science · 1981 · 20 citations

, , +16

1–5 of 11

Authors

38

  1. RO
    Ryo Ohori

    Tokyo University of Science, Japan

    2 publications · 61 citations

    2

    h-index

  2. CY
    Chikamasa Yamashita

    Tokyo University of Science, Japan

    2 publications · 61 citations

    2

    h-index

  3. MM
    Martine Meireles

    Laboratoire de Génie Chimique, France

    1 publications · 16 citations

    1

    h-index

  4. CH
    Christina Haeuser

    Roche (Switzerland), Switzerland

    1 publications · 41 citations

    1

    h-index

  5. MT
    Masahito Takeuchi

    Daiichi-Sankyo (Japan), Japan

    1 publications · 15 citations

    1

    h-index

1–5 of 38

Institutions

21

  1. Tokyo University of Science

    Tokyo, Japan

    2 h-index

    5 publications

    137 citations

  2. Eisai (Japan)

    Tokyo, Japan

    2 h-index

    2 publications

    61 citations

  3. Imperial College London

    London, United Kingdom

    1 h-index

    2 publications

    30 citations

  4. National Institute for Physiological Sciences

    Okazaki, Japan

    1 h-index

    1 publications

    19 citations

  5. Paderborn University

    Paderborn, Germany

    1 h-index

    2 publications

    32 citations

  6. Daiichi Sankyo (United Kingdom)

    Chalfont Saint Peter, United Kingdom

    1 h-index

    3 publications

    45 citations

  7. Université Laval

    Québec, Canada

    1 h-index

    1 publications

    37 citations

  8. Kyowa Chemical Industry (Japan)

    Takamatsu, Japan

    1 h-index

    2 publications

    30 citations

1–8 of 21

Venues

  1. Pharmaceutics

    1 publications · 41 citations

    1

    h-index

  2. Cereal Chemistry Journal

    1 publications · 44 citations

    1

    h-index

  3. Desalination

    1 publications · 16 citations

    1

    h-index

  4. Food Research International

    1 publications · 37 citations

    1

    h-index

  5. Journal of Food Science

    JFS · 1 publications · 20 citations

    1

    h-index

1–5