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Articles (41)

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1-10 of 41 results for CAKE STRUCTURE

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Select article: Cake Structure in Dead-End Membrane Filtration: Monte Carlo Simulations

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Research article

First published 2002-11

Cake Structure in Dead-End Membrane Filtration: Monte Carlo Simulations

Albert S. Kim, Eric M. V. Hoek

Environmental Engineering Science

Select article: Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

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Research article

First published 2018-9

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

Elena Diez-Sánchez, Empar Llorca, Amparo Quiles [...]

Food Science and Technology International

Select article: Role of Filter Structure and Electrostatics in Dust-Cake Formation

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Research article

First published 1980-11

Role of Filter Structure and Electrostatics in Dust-Cake Formation

George E.R. Lamb, Peter A. Costanza, James H. Turner

Textile Research Journal

Select article: Influence of the presence of open three-dimensional fiber structures on solid liquid cake filtration of limestone

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Research article

First published 2022-6

Influence of the presence of open three-dimensional fiber structures on solid liquid cake filtration of limestone

Markus Babin, Bo Liu, Gernot Krammer

Journal of Industrial Textiles

Select article: The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

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Research article

First published 2019-10

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek [...]

Food Science and Technology International

Select article: Evaluating alternative protein sources in cake formulations: Impact of mealworm,grasshopper,and cockroach powders on sensory,structural,and physical properties

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Research article

First published 2026

Evaluating alternative protein sources in cake formulations: Impact of mealworm,grasshopper,and cockroach powders on sensory,structural,and physical properties

Melis Bilgic, Sedanur Ozturk, Emrah Kirtil

Food Science and Technology International

Select article: Can you have your Cake and Eat it too? Structural Holes' Influence on Status Accumulation and Market Performance in Collaborative Networks

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Research article

First published 2008-3

Can you have your Cake and Eat it too? Structural Holes' Influence on Status Accumulation and Market Performance in Collaborative Networks

Andrew V. Shipilov, Stan Xiao Li

Administrative Science Quarterly

Select article: The Effect of Human Serum Albumin and Hematocrit on the Cake Collapse Temperature of Lyophilized Red Blood Cells

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Brief report

First published 2015-10

The Effect of Human Serum Albumin and Hematocrit on the Cake Collapse Temperature of Lyophilized Red Blood Cells

Daniel E. Runyon, Adam Z. Higgins

Biopreservation and Biobanking

Select article: Native and second-language processing of contrastive pitch accent: An ERP study

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Research article

First published 2020-10

Native and second-language processing of contrastive pitch accent: An ERP study

Aleuna Lee, Michelle Perdomo, Edith Kaan

Second Language Research

Select article: Microstructure and Tensile Strength Properties of Aluminium Alloys Composites Produced by Pressure-Assisted Aluminium Infiltration of Al2O3/SiC Preforms

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Research article

First published 2004-09

Microstructure and Tensile Strength Properties of Aluminium Alloys Composites Produced by Pressure-Assisted Aluminium Infiltration of Al2O3/SiC Preforms

Necat Altinkok

Journal of Composite Materials

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