Cake Defect Formation

Cake Defect Formation is a methodological construct in the field of food quality assessment that identifies and classifies anomalous visual or structural deviations in baked cakes arising from formulation, processing, or environmental factors.

25

Publications

948

Citations

81

Authors

38

Institutions

Publications per year

2017–2026

7

Authors

81

  1. CL
    Che‐Jen Lin

    Lamar University, United States

    2 publications · 84 citations

    2

    h-index

  2. ZW
    Zhan Wang

    Beijing University of Technology, China

    2 publications · 53 citations

    2

    h-index

  3. SS
    Saqib Shirazi

    Lamar University, United States

    2 publications · 84 citations

    2

    h-index

  4. PR
    Pritesh Rao

    Lamar University, United States

    2 publications · 84 citations

    2

    h-index

  5. DL
    Duu‐Jong Lee

    National Taiwan University, Taiwan

    2 publications · 67 citations

    2

    h-index

1–5 of 81

Venues

  1. Journal of Membrane Science

    4 publications · 97 citations

    4

    h-index

  2. Process Safety and Environmental Protection

    3 publications · 76 citations

    3

    h-index

  3. Separation and Purification Technology

    2 publications · 174 citations

    2

    h-index

  4. Water Research

    2 publications · 103 citations

    2

    h-index

  5. Desalination

    2 publications · 44 citations

    2

    h-index

1–5