Article detail · 2025
Characterization of cakes produced with different legume aquafaba
YÖKSİS
OpenAlex
SJR Q1
JCR Q2
Citations 10
Percentile 87.9%
FWCI 2.42
- Year
- 2025
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue International Journal of Gastronomy and Food Science
- Catalog match (ISSN) International Journal of Gastronomy and Food Science
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
Abstract not compiled yet; it will appear after the DergiPark / OpenAlex queue runs.
Topics
Citations
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10 citations
OpenAlex cited_by_count (cache / database)
6 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Evaluation of Plant-Based Egg Substitutes in Vegan Muffins: Functional, Structural, and Nutritional Characterization 2025
- Evaluation of Plant-Based Egg Substitutes in Vegan Muffins: Functional, Structural, and Nutritional Characterization 2025
- Aquafaba, A recent plant-based additive: Development of techno-functionality, powderization and recent advances in production, utilization and functionality 2025
- Functional and sensory properties of legume-derived aquafaba in angel cakes 2026
- POTENTIAL OF USING PULSES FLOURS AND AQUAFABA IN GLUTEN-FREE AND VEGAN CAKES 2026
- POTENTIAL OF USING PULSES FLOURS AND AQUAFABA IN GLUTEN-FREE AND VEGAN CAKES 2026