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

Publications

2.9K

Citations

286

Authors

117

Institutions

Publications per year

2017–2026

21

Authors

286

  1. CL
    Chung‐Hak Lee

    Seoul National University, South Korea

    3 publications · 262 citations

    3

    h-index

  2. SK
    Shunji Kasama

    Nippon Steel (Japan), Japan

    3 publications · 55 citations

    3

    h-index

  3. TI
    Tadahiro Inazumi

    Nippon Steel (Japan), Japan

    3 publications · 55 citations

    3

    h-index

  4. WL
    Weiming Lü

    Harbin Institute of Technology, China

    3 publications · 111 citations

    3

    h-index

  5. YO
    Yasuo OMORI

    Tohoku University, Japan

    2 publications · 28 citations

    2

    h-index

1–5 of 286

Venues

  1. Journal of Membrane Science

    8 publications · 387 citations

    8

    h-index

  2. ISIJ International

    4 publications · 70 citations

    4

    h-index

  3. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

    JCEJ · 4 publications · 113 citations

    4

    h-index

  4. LWT

    4 publications · 200 citations

    4

    h-index

  5. Tetsu-to-Hagane

    3 publications · 54 citations

    3

    h-index

1–5