{"id":"https://openalex.org/W3131453521","doi":null,"title":"Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake","display_name":"Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake","publication_year":2021,"publication_date":"2021-01-01","ids":{"openalex":"https://openalex.org/W3131453521","mag":"3131453521"},"language":"en","primary_location":{"id":"mag:3131453521","doi":null,"is_oa":false,"landing_page_url":"https://jfbt.srbiau.ac.ir/article_16843_e65a42dd6cb7378c619157fc87f0e304.pdf","pdf_url":null,"source":{"id":"https://openalex.org/S4306515577","display_name":"Journal of Food Biosciences and Technology","issn_l":"2228-7086","issn":["2228-7086"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Journal of Food Biosciences and Technology","raw_type":null},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5013111710","display_name":"Fakhreddin Salehi","orcid":"https://orcid.org/0000-0002-6653-860X","observed_orcids":["https://orcid.org/0000-0002-6653-860X"]},"institutions":[{"id":"https://openalex.org/I167694869","display_name":"Bu-Ali Sina University","ror":"https://ror.org/04ka8rx28","country_code":"IR","type":"education","lineage":["https://openalex.org/I167694869"]}],"countries":["IR"],"is_corresponding":false,"raw_author_name":"Fakhreddin Salehi","raw_affiliation_strings":["Assistant Professor, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Assistant Professor, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran","institution_ids":["https://openalex.org/I167694869"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5046214147","display_name":"Mahdi Kashaninejad","orcid":"https://orcid.org/0000-0002-1299-1898","observed_orcids":["https://orcid.org/0000-0002-1299-1898"]},"institutions":[{"id":"https://openalex.org/I67388046","display_name":"Gorgan University of Agricultural Sciences and Natural Resources","ror":"https://ror.org/01w6vdf77","country_code":"IR","type":"education","lineage":["https://openalex.org/I67388046"]}],"countries":["IR"],"is_corresponding":false,"raw_author_name":"Mahdi Kashaninejad","raw_affiliation_strings":["Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran"],"raw_orcid":"https://orcid.org/0000-0002-1299-1898","affiliations":[{"raw_affiliation_string":"Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran","institution_ids":["https://openalex.org/I67388046"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":2,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.1232,"has_fulltext":false,"cited_by_count":3,"citation_normalized_percentile":{"value":0.37368476,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":95},"biblio":{"volume":"11","issue":"1","first_page":"1","last_page":"10"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.6923999786376953,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.6923999786376953,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.2904999852180481,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.007799999788403511,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/guar-gum","display_name":"guar gum","score":0.9990000128746033},{"id":"https://openalex.org/keywords/stress-relaxation","display_name":"stress relaxation","score":0.9449999928474426},{"id":"https://openalex.org/keywords/viscoelasticity","display_name":"viscoelasticity","score":0.9190000295639038},{"id":"https://openalex.org/keywords/texture-profile-analysis","display_name":"texture profile analysis","score":0.8640000224113464},{"id":"https://openalex.org/keywords/gum-concentration","display_name":"gum concentration","score":0.5070000290870667},{"id":"https://openalex.org/keywords/cake-hardness","display_name":"cake hardness","score":0.5680000185966492},{"id":"https://openalex.org/keywords/food-gelling-agents","display_name":"food gelling agents","score":0.48100000619888306}],"concepts":[{"id":"https://openalex.org/C2780477921","wikidata":"https://www.wikidata.org/wiki/Q5094523","display_name":"Chewiness","level":2,"score":0.836933970451355},{"id":"https://openalex.org/C2776725572","wikidata":"https://www.wikidata.org/wiki/Q422071","display_name":"Guar gum","level":2,"score":0.7617385983467102},{"id":"https://openalex.org/C2776551768","wikidata":"https://www.wikidata.org/wiki/Q264770","display_name":"Guar","level":2,"score":0.7134296894073486},{"id":"https://openalex.org/C202974441","wikidata":"https://www.wikidata.org/wiki/Q2576844","display_name":"Stress relaxation","level":3,"score":0.6092930436134338},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.5972439050674438},{"id":"https://openalex.org/C186541917","wikidata":"https://www.wikidata.org/wiki/Q910483","display_name":"Viscoelasticity","level":2,"score":0.5467599034309387},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.5103544592857361},{"id":"https://openalex.org/C2778849931","wikidata":"https://www.wikidata.org/wiki/Q18960","display_name":"Sponge","level":2,"score":0.4849545955657959},{"id":"https://openalex.org/C2781195486","wikidata":"https://www.wikidata.org/wiki/Q289436","display_name":"Texture (cosmology)","level":3,"score":0.4400142729282379},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.30048051476478577},{"id":"https://openalex.org/C59822182","wikidata":"https://www.wikidata.org/wiki/Q441","display_name":"Botany","level":1,"score":0.19383734464645386},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.18650734424591064},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.04576316475868225},{"id":"https://openalex.org/C154945302","wikidata":"https://www.wikidata.org/wiki/Q11660","display_name":"Artificial intelligence","level":1,"score":0.0},{"id":"https://openalex.org/C41008148","wikidata":"https://www.wikidata.org/wiki/Q21198","display_name":"Computer science","level":0,"score":0.0},{"id":"https://openalex.org/C115961682","wikidata":"https://www.wikidata.org/wiki/Q860623","display_name":"Image (mathematics)","level":2,"score":0.0},{"id":"https://openalex.org/C149912024","wikidata":"https://www.wikidata.org/wiki/Q462188","display_name":"Creep","level":2,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"mag:3131453521","doi":null,"is_oa":false,"landing_page_url":"https://jfbt.srbiau.ac.ir/article_16843_e65a42dd6cb7378c619157fc87f0e304.pdf","pdf_url":null,"source":{"id":"https://openalex.org/S4306515577","display_name":"Journal of Food Biosciences and Technology","issn_l":"2228-7086","issn":["2228-7086"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Journal of Food Biosciences and Technology","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":27,"referenced_works":["https://openalex.org/W280922468","https://openalex.org/W1870417856","https://openalex.org/W1980219817","https://openalex.org/W1983538046","https://openalex.org/W1986848950","https://openalex.org/W1990078579","https://openalex.org/W1994596362","https://openalex.org/W1996600627","https://openalex.org/W1998807304","https://openalex.org/W2008950613","https://openalex.org/W2014828548","https://openalex.org/W2025139369","https://openalex.org/W2056747665","https://openalex.org/W2063414305","https://openalex.org/W2081699304","https://openalex.org/W2090017818","https://openalex.org/W2092744306","https://openalex.org/W2105899334","https://openalex.org/W2145036255","https://openalex.org/W2151625814","https://openalex.org/W2183259665","https://openalex.org/W2232044618","https://openalex.org/W2262419095","https://openalex.org/W2672824578","https://openalex.org/W2792821720","https://openalex.org/W2950644650","https://openalex.org/W2973365698"],"related_works":["https://openalex.org/W2792821720","https://openalex.org/W2050720698","https://openalex.org/W3154686708","https://openalex.org/W2112842545","https://openalex.org/W1966313463","https://openalex.org/W3210714830","https://openalex.org/W1953223152","https://openalex.org/W7066549699","https://openalex.org/W2735425627","https://openalex.org/W1989888207"],"abstract_inverted_index":{"Stress":[0],"relaxation":[1,33,107],"has":[2],"traditionally":[3],"been":[4],"employed":[5],"as":[6],"one":[7],"of":[8,17,21,35,44,72,109,134,154,168],"the":[9,14,27,61,70,118,155,169,174],"principal":[10],"means":[11],"for":[12],"measuring":[13],"viscoelastic":[15],"behavior":[16],"foods.":[18],"The":[19,74,101,124,166],"objective":[20],"this":[22],"study":[23],"was":[24,173],"to":[25,82,87,97],"determine":[26],"texture":[28],"profile":[29,54],"analysis":[30,55],"and":[31,50,66,76,85,120,128,152],"stress":[32,106,131],"characteristics":[34],"carrot":[36,62,110,135,156,170],"sponge":[37,111,136,157,171],"cake":[38,63],"formulated":[39],"with":[40,68,90,139,161],"four":[41],"different":[42],"levels":[43,94],"guar":[45,92,163,178],"gum":[46,93,141,164,179],"(0,":[47],"0.25,":[48],"0.5":[49],"0.75":[51,98],"%).":[52],"Texture":[53],"results":[56,102],"showed":[57,103],"a":[58],"decrease":[59],"in":[60],"consistency,":[64],"gumminess":[65],"chewiness":[67],"increasing":[69,91,140,162],"level":[71],"gum.":[73],"consistency":[75],"hardness":[77],"values":[78],"decreased":[79,138,160],"from":[80,95],"4773.11":[81],"2260.60":[83],"g.s":[84],"915.45":[86],"458.54":[88],"g":[89],"0":[96],"%,":[99],"respectively.":[100],"that":[104],"mechanical":[105],"data":[108],"cakes":[112,137,158,172],"were":[113],"fitted":[114],"well":[115],"by":[116],"both":[117],"Peleg-Normand":[119],"four-element":[121],"Maxwell":[122],"models.":[123],"F0":[125],"(initial":[126],"force)":[127],"%SR":[129],"(percentage":[130],"relaxation)":[132],"parameter":[133],"concentration":[142],"(P<0.05).":[143],"Although":[144],"all":[145],"decay":[146],"forces":[147],"(F1,":[148],"F2":[149],",":[150],"F3":[151],"F4)":[153],"obviously":[159],"concentration.":[165,180],"elasticity":[167],"highest":[175],"at":[176],"0.75%":[177]},"counts_by_year":[{"year":2025,"cited_by_count":2},{"year":2023,"cited_by_count":1}],"updated_date":"2026-07-08T06:22:20.291053","created_date":"2021-03-01T00:00:00"}