| 1 |
A microscopic computer vision algorithm for autonomous bubble detection in aerated complex liquids
Misra NN, Phalak R, Martynenko A
Journal of Food Engineering, 238, 54, 2018 |
| 2 |
Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects
Chesterton AKS, Meza BE, Moggridge GD, Sadd PA, Wilson DI
Journal of Food Engineering, 105(2), 332, 2011 |
| 3 |
Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915-2.450 GHz
Al-Muhtaseb AH, Hararah MA, Megahey EK, McMinn WAM, Magee TRA
Journal of Food Engineering, 98(1), 84, 2010 |
| 4 |
Characterization of cake batters by ultrasound measurements
Gomez M, Oliete B, Garcia-Alvarez J, Ronda F, Salazar J
Journal of Food Engineering, 89(4), 408, 2008 |
| 5 |
Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer
Kocer D, Hicsasmaz Z, Bayindirli A, Katnas S
Journal of Food Engineering, 78(3), 953, 2007 |
| 6 |
Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits
Edoura-Gaena RB, Allais I, Trystram G, Gros JB
Journal of Food Engineering, 79(3), 1020, 2007 |
| 7 |
Modeling the moisture transfer during baking of white cake
Sakin M, Kaymak-Ertekin F, Ilicali C
Journal of Food Engineering, 80(3), 822, 2007 |
| 8 |
Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking
Sakin M, Kaymak-Ertekin F, Ilicali C
Journal of Food Engineering, 83(3), 463, 2007 |
| 9 |
Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter
Allais I, Edoura-Gaena RB, Gros JB, Trystram G
Journal of Food Engineering, 74(2), 198, 2006 |
| 10 |
Characterisation of lady finger batters and biscuits by fluorescence spectroscopy - Relation with density, color and texture
Allais I, Edoura-Gaena RB, Dufour E
Journal of Food Engineering, 77(4), 896, 2006 |
