Keywords: خمیر کیک; Cake batter; Foam; Aeration; Image analysis; Log-normal;
مقالات ISI خمیر کیک (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: خمیر کیک; Cake batter; Pregelatinized starch; Protein secondary structure; Starch structure; ATR-FTIR spectroscopy;
Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: Powder characterization and incorporation in cakes
Keywords: خمیر کیک; Wet agglomeration; Phospholipid vesicles; Microencapsulation; Proliposome; Cake batter; Curcuma longa;
Evolution of cake batter bubble structure and rheology during planetary mixing
Keywords: خمیر کیک; Bubbles; Cake batter; Capillary number; Planetary mixer; Rheology
Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects
Keywords: خمیر کیک; Cake batter; Kenwood; Hobart; Planetary mixer; Rheology; Shear rate; Elastic
Characterization of cake batters by ultrasound measurements
Keywords: خمیر کیک; Cake batter; Density; Viscosity; Rheology; Ultrasound; Quality control
Modeling the moisture transfer during baking of white cake
Keywords: خمیر کیک; Moisture diffusivity; Cake batter; Baking; Finite difference method; Modeling
Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking
Keywords: خمیر کیک; Baking modeling; Simulation; Finite difference method; Cake batter; Heat and mass transfer
Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer
Keywords: خمیر کیک; High-ratio cake; Cake batter; Sugar-replacer; Fat-replacer; Polydextrose
Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits
Keywords: خمیر کیک; Cake batter; Biscuit; Aeration; Fluorescence spectroscopy; Texture; Density; Sensory properties
Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter
Keywords: خمیر کیک; Cake batter; Aeration; Egg; Mode of incorporation; Operating pressure; Density; Bubble size
Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture
Keywords: خمیر کیک; Fluorescence spectroscopy; Cake batter; Biscuit; Color; Texture; Aeration