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Modelling of shear rate distribution in two planetary mixtures for studying development of cake batter structureA.K.S. Chesterton, D.I. Wilson, Geoff D. Moggridge et al.|Journal of Food Engineering|2011Cited by 28
A novel laboratory scale method for studying heat treatment of cake flourA.K.S. Chesterton, Geoff D. Moggridge, Peter A. Sadd et al.|Journal of Food Engineering|2014Cited by 28
Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effectsA.K.S. Chesterton, D.I. Wilson, Bárbara E. Meza et al.|Journal of Food Engineering|2011Cited by 25