Dynamic lateral response of under-reamed vertical and batter piles
Sign Up to like & getrecommendations! Published in 2018 at "Construction and Building Materials"
DOI: 10.1016/j.conbuildmat.2017.10.042
Abstract: Abstract Dynamic lateral response of three under-ream reinforced concrete piles constructed in silty sand {vertical, P1 (β = 0°); and batter piles P2 (β = 10°) and P3 (β = 20°)} having equal length of 2.5 m, shaft diameter 0.2 m and under-ream… read more here.
Keywords: batter piles; lateral response; batter; pile ... See more keywords
Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.08.022
Abstract: Abstract Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with excellent foaming capacity and stability, which… read more here.
Keywords: egg white; properties bread; texture; gluten free ... See more keywords
Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110824
Abstract: Abstract This study concerns the mixing under gas pressure of a cake batter free from baking powder. Mixing the batter under pressure has been considered as an alternative to baking powder with the aim of… read more here.
Keywords: cake overpressure; powders pound; pound cake; baking powders ... See more keywords
Experimental investigation of vertical and batter pile groups subjected to dynamic loads
Sign Up to like & getrecommendations! Published in 2019 at "Soil Dynamics and Earthquake Engineering"
DOI: 10.1016/j.soildyn.2018.10.012
Abstract: Abstract In the present work, the dynamic responses of cast in-situ reinforced concrete vertical and batter pile groups constructed in the silty sand have been investigated. An experimental study was carried out on four pile… read more here.
Keywords: vertical batter; pile groups; batter; group ... See more keywords
Effects of processing method and nonmeat binding ingredients on batter stability, yield and texture of frankfurters
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14626
Abstract: The effects of processing method and added non-meat ingredients on the processing yield, batter stability, and texture profile of frankfurters were investigated. Five ingredient treatments (control, sodium alginate, iota carrageenan, transglutaminase, and pork collagen) of… read more here.
Keywords: yield; stability; processing yield; processing method ... See more keywords
Experimental Study on Deformation and Load Transfer Mechanisms of Symmetrical Batter Piles under Vertical Loading
Sign Up to like & getrecommendations! Published in 2021 at "Applied Sciences"
DOI: 10.3390/app11073169
Abstract: Under the action of vertical loading, batter piles rarely appear individually, as they undergo horizontal and vertical displacements at the same time and produce a sizeable additional bending moment. However, previous studies have mainly focused… read more here.
Keywords: load transfer; vertical loading; symmetrical batter; batter piles ... See more keywords
Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties
Sign Up to like & getrecommendations! Published in 2021 at "Applied Sciences"
DOI: 10.3390/app11146567
Abstract: The viscosity of gluten-free (GF) batter significantly influences GF bread quality. This study attempts to understand how the rheological properties of GF batter are affected by the type of starch and the amount of water… read more here.
Keywords: water; viscosity; gluten free; batter ... See more keywords
Effect of Oudemansiella raphanipies Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11172623
Abstract: The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of Oudemansiella raphanipies powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation… read more here.
Keywords: addition; pork batter; water; lower fat ... See more keywords
Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12040763
Abstract: Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that… read more here.
Keywords: mpbp; mushroom protein; protein product; batter ... See more keywords
Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12061289
Abstract: Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate… read more here.
Keywords: particle size; effect; egg white; batter ... See more keywords
The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks
Sign Up to like & getrecommendations! Published in 2022 at "Polymers"
DOI: 10.3390/polym14194053
Abstract: (1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses… read more here.
Keywords: batter order; sponge cake; acetic acid; gelatinization ... See more keywords