Cake Pore Structure
Cake Pore Structure is a morphological construct in food materials science that characterizes the three-dimensional arrangement and connectivity of void spaces within a baked cake matrix, distinguishing it from other structural features by its direct influence on gas retention, moisture migration, and textural attributes during and after baking.
87
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2.9K
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286
Authors
117
Institutions
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2017–2026
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Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa
Jae Hwan Kim, Hyun Jung Lee, Hyun-Sun Lee et al. · LWT · 2012 · 100 citations
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Seoul National University
Seoul, South Korea
4 h-index
15 publications
1.2K citations
Nippon Steel (Japan)
Tokyo, Japan
4 h-index
15 publications
320 citations
Middle East Technical University
Ankara, Türkiye
3 h-index
9 publications
573 citations
Hoseo University
Asan, South Korea
3 h-index
10 publications
710 citations

National Taiwan University
Taipei, Taiwan
3 h-index
5 publications
142 citations

Central South University
Changsha, China
2 h-index
2 publications
30 citations
Korea University
Seoul, South Korea
2 h-index
5 publications
455 citations

Tohoku University
Sendai, Japan
2 h-index
5 publications
66 citations
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8 publications · 387 citations
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4 publications · 70 citations
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JCEJ · 4 publications · 113 citations
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4 publications · 200 citations
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