Concepedia

Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians

Muyang Lin, Siang Hong Tay, Hongshun Yang, Bao Yang, Hongliang Li

Food Chemistry · 2017 · 98 citations · 37 references

DOI

Concepts

References

37

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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

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Ingredient functionality in batter type cake making

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

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Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

Pei Wang, Haiying Chen, Bashari Mohanad et al. · Food Hydrocolloids · 2014 · 273 citations

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