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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 16
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Understanding functionality of sucrose in cake for reformulation purposes

R. G. M. van der Smana Wageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, NetherlandsCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4964-0247View further author information
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S. Renzettia Wageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, NetherlandsORCID Iconhttps://orcid.org/0000-0001-7994-4423View further author information
ORCID Icon
Pages 2756-2772 | Published online: 09 Jul 2020

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Gamze Yazar & Cristina M. Rosell. (2022) Fat replacers in baked products: their impact on rheological properties and final product quality. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Articles from other publishers (8)

Jiaxin Wang, Zhen Cheng, Ningxuan Gao, Ye Zhang, Mingshuang Wang, Guangyu Ren, Baoge Song, Qi Liang, Yiwen Bao, Hui Tan, Wei Chen, Bin Li & Jinlong Tian. (2023) Effects of sucrose degradation product furfural on cyanidin-3-O-glucoside: Mechanism of action, stability, and identification of products in sugar solutions. Food Research International 168, pages 112788.
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Mahshad Davoudi, Yasamin Damroudi, Reyhane Afsharnia, Fernanda M. Vanin, Fardin Javanmardi & Amin Mousavi Khaneghah. (2022) Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta‐analysis. Cereal Chemistry 100:2, pages 256-267.
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Isabella M. Riley, Mieke A. Nivelle, Nand Ooms & Jan A. Delcour. (2022) The use of time domain 1 H NMR to study proton dynamics in starch‐rich foods: A review . Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4738-4775.
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Stefano Renzetti, Mira Theunissen & Karlijn Horrevorts. (2021) A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance. Foods 10:10, pages 2311.
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Victoria Norton, Stella Lignou, Marianthi Faka, Julia Rodriguez-Garcia & Lisa Methven. (2021) Investigating Methods to Mitigate Whey Protein Derived Mouthdrying. Foods 10:9, pages 2066.
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Heng Yang, Yang Fu, Yudong Zhang, Jian Zhou, Danfeng Wang, Zhen Gao, Yuan Ke, Qingyun Lv, Beibei Ding & Xuedong Wang. (2021) Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products. International Journal of Food Science & Technology 56:8, pages 4119-4128.
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R. G. M. van der Sman, J. Williams & J. R. Bows. (2020) Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes. Food Biophysics 16:1, pages 119-138.
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Elena Aksonova, Victoria Evlash & Sergey Gubsky. (2021) Development of a Curd Cake for Patients with Type 2 Diabetes: Influence of Replacing Sugar with Sweetener on Nutritional Value. Development of a Curd Cake for Patients with Type 2 Diabetes: Influence of Replacing Sugar with Sweetener on Nutritional Value.

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