Concepedia

Cake Structure

Cake Structure is a physical morphology characterized by the porous, solid framework formed during lyophilization that determines the material's reconstitution properties, stability, and appearance following freeze-drying.

980

Publications

39K

Citations

2.7K

Authors

861

Institutions

Publications per year

2017–2026

267

Parents

Children

Publications

980

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Manuel Gómez, Felicidad Ronda, Pedro A. Caballero et al. · Food Hydrocolloids · 2006 · 400 citations

, , +11

How to Cut a Cake Fairly

Lester E. Dubins, Edwin H. Spanier · American Mathematical Monthly · 1961 · 349 citations

, , +4

Studies on cake quality made of wheat–chickpea flour blends

Manuel Gómez, Bonastre Oliete, Cristina M. Rosell et al. · LWT · 2007 · 341 citations

, , +13

Ingredient functionality in batter type cake making

Edith Wilderjans, Annelies Luyts, Kristof Brijs et al. · Trends in Food Science & Technology · 2013 · 279 citations

, , +11

Characterization of Cake Layer in Submerged Membrane Bioreactor

Fangang Meng, Hanmin Zhang, Fenglin Yang et al. · Environmental Science & Technology · 2007 · 272 citations

, , +17

1–5 of 980

Authors

2.7K

  1. MG
    Manuel Gómez

    Universidad de Valladolid, Spain

    28 publications · 2.3K citations

    22

    h-index

  2. KH
    Kuo‐Jen Hwang

    Tamkang University, Taiwan

    16 publications · 520 citations

    15

    h-index

  3. GŞ
    Gülüm Şümnü

    Middle East Technical University, Türkiye

    15 publications · 1.1K citations

    14

    h-index

  4. JA
    Jan A. Delcour

    KU Leuven, Belgium

    12 publications · 951 citations

    12

    h-index

  5. BO
    Bonastre Oliete

    Universidad de Valladolid, Spain

    12 publications · 1.2K citations

    12

    h-index

1–5 of 2.7K

Institutions

861

  1. Universidad de Valladolid

    Valladolid, Spain

    23 h-index

    102 publications

    9.8K citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    22 h-index

    96 publications

    3.6K citations

  3. National Taiwan University

    Taipei, Taiwan

    16 h-index

    27 publications

    880 citations

  4. Middle East Technical University

    Ankara, Türkiye

    15 h-index

    46 publications

    3.5K citations

  5. Jiangnan University

    Wuxi, China

    14 h-index

    69 publications

    2.6K citations

  6. State Key Laboratory of Food Science and Technology

    Wuxi, China

    13 h-index

    56 publications

    2.1K citations

  7. KU Leuven

    Leuven, Belgium

    13 h-index

    59 publications

    4.4K citations

  8. National University of Singapore

    Singapore, Singapore

    12 h-index

    33 publications

    1.7K citations

1–8 of 861

Venues

  1. LWT

    50 publications · 3.1K citations

    32

    h-index

  2. Food Hydrocolloids

    24 publications · 2.1K citations

    23

    h-index

  3. Journal of Membrane Science

    30 publications · 1.3K citations

    23

    h-index

  4. Food Chemistry

    28 publications · 1.9K citations

    22

    h-index

  5. Journal of Food Engineering

    26 publications · 1.7K citations

    21

    h-index

1–5