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Original Articles

Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake

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Pages 599-606 | Received 21 Mar 2006, Accepted 04 Oct 2006, Published online: 10 Aug 2007

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Sohail Khan, Haroon Shah, Sajid Kamal, Abdur Rehman, Qayyum Shehzad, Umer Karamat, Aiman Karim, Mudassar Hussain, Muhammad Muneeb & Wenshui Xia. (2022) Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate. Journal of Aquatic Food Product Technology 31:3, pages 242-258.
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Andrea Balivo, Giulia d’Errico & Alessandro Genovese. (2024) Sensory properties of foods functionalised with milk proteins. Food Hydrocolloids 147, pages 109301.
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Narudee Onsri, Chatrapa Hudthagosol & Promluck Sanporkha. (2022) Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs. Journal of Food Processing and Preservation 46:12.
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Francesca Malvano, Mariachiara Laudisio, Donatella Albanese, Matteo d’Amore & Francesco Marra. (2022) Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization. Foods 11:17, pages 2643.
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Nikola Maravić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Biljana Pajin, Jelena Tomić & Miroslav Hadnađev. (2022) Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake. Foods 11:14, pages 1992.
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Sara Hedayati, Seid Mahdi Jafari, Siavash Babajafari, Mehrdad Niakousari & Seyed Mohammad Mazloomi. (2022) Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality. Food Hydrocolloids 128, pages 107611.
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Sajad Shokri, Fardin Javanmardi, Mehrdad Mohammadi & Amin Mousavi Khaneghah. (2022) Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review. Ultrasonics Sonochemistry 83, pages 105938.
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Ki-Hong Yoon, Weon-Mo Kim & Gyu-Hee Lee. (2021) Properties of Rice Muffin with the Addition of Chickpea Aqueous Solution Instead of Egg Whites. Journal of the Korean Society of Food Science and Nutrition 50:11, pages 1203-1210.
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Gamze Nil Yazici & Mehmet Sertac Ozer. (2021) A review of egg replacement in cake production: Effects on batter and cake properties. Trends in Food Science & Technology 111, pages 346-359.
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Yanfeng Liu, Xiaomin Dong, Bin Wang, Rongzhen Tian, Jianghua Li, Long Liu, Guocheng Du & Jian Chen. (2021) Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation. Chinese Journal of Chemical Engineering 30, pages 29-36.
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Ruijie Shi, Chenglong Ma, Jinpeng Li, Kaili Wang, Abdul Qayum, Chunyan Wang, Aili Li & Zhanmei Jiang. (2020) Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment. Journal of Food Engineering 282, pages 110025.
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Mohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani & Elham Ansarifar. (2020) Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transfer. Journal of Food Science 85:5, pages 1479-1488.
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Bingi Akshata, Dasappa Indrani & Pichan Prabhasankar. (2019) Effects of ingredients and certain additives on rheological and sensory characteristics of gluten‐free eggless pancake. Journal of Food Processing and Preservation 43:10.
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Nirali N. Shah, Umesh K.V.Rekha S. Singhal. (2019) Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake. Journal of Food Engineering 255, pages 15-23.
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Avtar Singh, Soottawat Benjakul & Supatra Karnjanapratum. (2019) Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake. Journal of Food Science and Technology 56:4, pages 2083-2092.
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Liziane R. Camargo, Letícia M. Silva, Marina R. Komeroski, Tarso B. L. Kist, Carlos E. Rodrigues, Alessandro de O. Rios, Médelin M. Silva, Divair Doneda, Helena de O. Schmidt & Viviani R. Oliveira. (2018) Effect of whey protein addition on the nutritional, technological and sensory quality of banana cake. International Journal of Food Science & Technology 53:11, pages 2617-2623.
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E. YıldızS.G. ŞumnuS. Şahin. (2018) Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes. Quality Assurance and Safety of Crops & Foods 10:3, pages 245-254.
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Muyang Lin, Siang Hong Tay, Hongshun Yang, Bao Yang & Hongliang Li. (2017) Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry 229, pages 663-673.
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Mohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki & Elnaz Milani. (2016) The effect of different emulsifiers on the eggless cake properties containing WPC. Journal of Food Science and Technology 53:11, pages 3894-3903.
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Yi-Yuan Shao, Kuan-Hung Lin & Yung-Hsin Chen. (2015) Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums. Journal of Food Processing and Preservation 39:6, pages 2959-2968.
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M.C. Tan, N.L. Chin, Y.A. Yusof, F.S. Taip & J. Abdullah. (2015) Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension. International Dairy Journal 43, pages 7-14.
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Chunli Jia, Weining Huang, Lin Ji, Luan Zhang, Ning Li & Yanyan Li. (2014) Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter. Food Hydrocolloids 41, pages 227-232.
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Bonastre Oliete Mayorga & Manuel Gómez. 2014. Bakery Products Science and Technology. Bakery Products Science and Technology 259 274 .
Xin Yang. 2014. Food Texture Design and Optimization. Food Texture Design and Optimization 45 73 .
JYOTSNA RAJIV, C. SOUMYA, D. INDRANI & G. VENKATESWARA RAO. (2011) EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS. Journal of Texture Studies 42:6, pages 478-489.
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M. Sowmya, T. Jeyarani, R. Jyotsna & D. Indrani. (2009) Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids 23:7, pages 1827-1836.
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Akhunzada Bilawal, Abdul Qayum, Muhammad Ishfaq, Munkh-Amgalan Gantumur, Zhanmei Jiang & Juncai Hou. (2022) Effects of the Order of Transglutaminase Cross-Linking and Emulsification on the Stability and Digestion Characteristics of Limonene Emulsion Carried by Whey Protein Isolate. SSRN Electronic Journal.
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