X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage-Reference-Cited by-同舟云学术

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X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage

Published:2022-07 Issue: Volume:325 Page:110989
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Latil Pierre^ORCID,Zennoune Amira^ORCID,Ndoye Fatou-Toutie,Flin Frédéric^ORCID,Geindreau Christian,Benkhelifa Hayat

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (clsm): formation of ice and changes in the gluten network;Baier-Schenk;J. Cereal. Sci.,2005

2. Effect of freezing and frozen storage on the staling of part-baked bread;Bárcenas;Food Res. Int.,2003

3. Effect of frozen storage time on the bread crumb and aging of par-baked bread;Bárcenas;Food Chem.,2006

4. Volume change of bread and bread crumb during cooling, chilling and freezing, and the impact of baking;Ben Aissa;J. Cereal. Sci.,2010

5. Digital volume correlation: review of progress and challenges;Buljac;Exp. Mech.,2018

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake;Grain & Oil Science and Technology;2024-09

2. Imaging the 3D microstructural changes of ice cream during meltdown;Journal of Food Science and Technology;2023-12-27

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