Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Felicidad Ronda · Food Chemistry · 2004 · 210 citations

Engineering, Natural Polymer, Edible Packaging +7

Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer

Dilek Kocer, Z. Hi̇csasmaz, Sinan Katnaş · Journal of Food Engineering · 2006 · 127 citations · Full text

Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer

W. Hanselmann, Erich J. Windhab · Journal of Food Engineering · 1998 · 116 citations

Continuous Rotor/stator Mixer, Foam Generation, Engineering +8

Bubble Formation and Stabilization in Bread Dough

E. N. Clare Mills, Peter J. Wilde, Louise J. Salt et al. · Food and Bioproducts Processing · 2003 · 114 citations

Rheology, Bubble Dynamic, Food Engineering +1

Stability of sucralose in baked goods

R. L. Barndt, G. J. Jackson · Food technology · 1990 · 63 citations

Food Chemistry, Edible Packaging, Biochemistry +15