articleTop 10% cited
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
Food Hydrocolloids · 2006 · Vol. 21(2) · pp. 167–173
Manuel Gómez(Universidad de Valladolid)Felicidad Ronda✉(Universidad de Valladolid)Pedro A. Caballero(Universidad de Valladolid)Carlos A. Blanco(Universidad de Valladolid)Cristina M. Rosell(Universidad de Valladolid)
Food composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsXanthan gumPectinGuar gumFood scienceShelf lifeLocust bean gumCarrageenanChemistrySyneresisTexture (cosmology)
Citations
395
FWCI
5.13
field-weighted impact
References
39
Percentile
96%
vs. same field & year
Citations per year
Cited by
Studies on cake quality made of wheat–chickpea flour blends
LWT · 2007 · 339 citations
References
Influence of hydrocolloids on dough rheology and bread quality
Food Hydrocolloids · 2001 · 847 citations
Different hydrocolloids as bread improvers and antistaling agents
Food Hydrocolloids · 2003 · 471 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.