Concepedia

Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design

Nazanin Fatemeh Rahmati, Mostafa Mazaheri Tehrani

Journal of Food Science and Technology · 2014 · 56 citations · 19 references

Open access

Concepts

AgricultureDairy ScienceFood ScienceFood AnalysisFood EngineeringMilk CompositionEmulsion FormulationFood EmulsificationFood EmulsionsFood Texture ChemistryFood TexturizationPhysicochemical Properties Of MilkEmulsifier EffectsEmulsifier SystemsEmulsifiersMilk Emulsion PropertiesNatural EmulsifiersViscosity Of Milk Emulsions

References

19

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

Agriculture, Food Science, Food Engineering +11

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Elif Turabi, Gülüm Şümnü, Serpil Şahin · Food Hydrocolloids · 2007 · 262 citations · Full text

Agriculture, Food Science, Food Engineering +12

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

Felicidad Ronda · Food Chemistry · 2004 · 210 citations

Pharmacy, Biochemistry, Food Science +12

Functionality of emulsifiers in sponge cake production

Sarabjit S. Sahi, J.M. Álava · Journal of the Science of Food and Agriculture · 2003 · 156 citations

Agriculture, Chemical Engineering, Food Science +14

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

A. Ashwini, D. Indrani · Food Hydrocolloids · 2008 · 142 citations

Agriculture, Chemical Engineering, Food Science +11