Psyllium and its role in improving rheology and structural properties of aquafaba cakes
Psyllium powder, combined with aquafaba, serves as a viable egg alternative in vegan and gluten-free cakes, providing comparable structure, moisture retention, and texture. Optimizing psyllium levels is essential to achieving desirable cake properties. © 2025 Society of Chemical Industry.
Authors
- Elif Gökçen Ateş (ORCID: https://orcid.org/0000-0001-9755-6782)
- Emin Burçin Özvural (ORCID: https://orcid.org/0000-0001-7919-2567)
- Mecit Halil Öztop (ORCID: https://orcid.org/0000-0001-6414-8942)
- Gökcem Tonyalı Karslı (ORCID: https://orcid.org/0000-0002-5051-315X)
- Ozcan Dilara Ozcan
Institutions
- Middle East Technical University (TR)
- Çankırı Karatekin University (TR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-22
- DOI
- https://doi.org/10.1002/jsfa.70134
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00