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   Articles with "batter" as a keyword



Dynamic lateral response of under-reamed vertical and batter piles

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recommendations! 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

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recommendations! 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
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Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties

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recommendations! 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

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recommendations! 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 uncertainty of critical parameters on performance of piles with different batter angles in laterally spreading ground: development of prediction models

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recommendations! Published in 2025 at "European Journal of Environmental and Civil Engineering"

DOI: 10.1080/19648189.2025.2523880

Abstract: Abstract Failures of vertical piles are common under earthquake loading, especially in laterally spreading ground conditions. Performance is supposed to be better for batter piles due to their higher lateral load-carrying capacity. However, the framework… read more here.

Keywords: batter piles; spreading ground; batter; performance ... See more keywords

Suitability of Whole‐Wheat Flours Milled Using Different Mills and Conditions for Dough‐ and Batter‐Based Sweet Goods

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recommendations! Published in 2025 at "Journal of Food Science"

DOI: 10.1111/1750-3841.70311

Abstract: ABSTRACT The present study investigated the effects of milling conditions, particle size, and wheat variety on the properties of whole‐wheat flour (WWF) and its performance in baking dough‐ and batter‐based sweet goods. Two milling methods,… read more here.

Keywords: particle size; wheat; sweet goods; batter ... See more keywords

Effects of processing method and nonmeat binding ingredients on batter stability, yield and texture of frankfurters

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recommendations! 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
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Experimental Study on Deformation and Load Transfer Mechanisms of Symmetrical Batter Piles under Vertical Loading

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recommendations! 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

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recommendations! 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

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recommendations! 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

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recommendations! 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