Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality

Overview of attention for article published in Journal of Food Science and Technology, October 2017

Altmetric Badge

About this Attention Score

Good Attention Score compared to outputs of the same age (67th percentile)
Good Attention Score compared to outputs of the same age and source (78th percentile)

Mentioned by

twitter: 1 X user
patent: 1 patent

video: 1 YouTube creator

Citations

dimensions_citation: 43 Dimensions

Readers on

mendeley: 110 Mendeley

Summary X Patents YouTube Dimensions citations

So far, Dimensions has found 43 publications that cite this research output.

43

The most recent citing publications are shown below. View all 43 publications that cite this research output on Dimensions.

Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics

Article in Journal of Dairy Science (March 2024)

Coconut oil as an alternative to butter and shortening in bread making

Article in Journal of Food Science (January 2024)

Correlation of Fatty Acid Chain Length Used in the Biscuit Formulation with the Biscuits Texture Profile

Preprint in Research Square (January 2024)