ArticleFoods (Basel, Switzerland)2022
Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
13 citing papers in PubMed, 44 citations in OpenAlex.
- Investigation of the Effects of Aquafaba Used Egg Replacers on Pancake Batter and Meringue Foam Rheology and Products Properties.Food science & nutrition · 2026Article
- Structuring sacha inchi oil into emulsion and emulgel systems for total fat replacement in cakes: From batter rheology to cake quality.Journal of the science of food and agriculture · 2026Article
- Ultrasound-Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation.Journal of food science · 2026Article
- Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition.Foods (Basel, Switzerland) · 2026Article
- Interfacial Route to Low-Fat Muffin Cake Quality: Pre-Emulsification-Enabled Lipase Action Improves Structure and Acceptance.Foods (Basel, Switzerland) · 2026Article
- Encapsulation Strategies for Lemon Essential Oil in Lipid-Based Food Systems: Recent Advances and Applications in Oxidative Stability.Foods (Basel, Switzerland) · 2026Review
- Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients.Current research in food science · 2026Article
- Evaluation of Plant-Based Milks in Vegan Muffins: Functional, Structural, Rheological and Nutritional Characterization.Foods (Basel, Switzerland) · 2025Article
- Aquafaba Hydrolysates as Functional Ingredients in Muffin Cakes: Effects on Physicochemical Properties, Quality Attributes, and Antioxidant Activity.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Plant-Based Egg Substitutes in Vegan Muffins: Functional, Structural, and Nutritional Characterization.Foods (Basel, Switzerland) · 2025Article
- Effect of Aquafaba and Almond Milk on the Quality of Gluten-Free Vegan Pancakes: Nutritional and Sensory Evaluation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties.Journal of food science · 2024Article
- Impact of Processing Method on AQF Functionality in Bakery Items.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.