Concepedia

Marcus Karel

MK

82

Publications

7.3K

Citations

44

H-Index

1966

Active since

Affiliations

Massachusetts Institute of Technology(Current)

Rutgers, The State University of New Jersey

Fundación Ciencias Exactas y Naturales

Marcus Karel is an author at Massachusetts Institute of Technology specializing in engineering, food chemistry, and health sciences.

Top concepts

EngineeringFood ChemistryHealthFood ProcessingFood EngineeringBiochemistryFood TechnologyChemistryAnalytical ChemistryBiophysics

Publications per year

1966–2002

82

Publications

82

Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models

Yrjö H. Roos, Marcus Karel · Journal of Food Science · 1991 · 643 citations

Engineering, Relaxation Time, Thermal Processing +20

Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars

Yrjö H. Roos, Marcus Karel · Biotechnology Progress · 1991 · 429 citations

Phase Transitions, Engineering, Polysaccharide +17

Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions

Yrjö H. Roos, Marcus Karel · Journal of Food Science · 1991 · 405 citations

Engineering, Food Biophysics, Glass Material +17

Thermodynamics and kinetics of intracellular ice formation during freezing of biological cells

Mehmet Toner, E.G. Cravalho, Marcus Karel · Journal of Applied Physics · 1990 · 378 citations

Biological Cells, Biophysical Modeling, Nucleation Rate +22

Caking phenomena in amorphous food powders

José Miguel Aguilera, JoséM. del Valle, Marcus Karel · Trends in Food Science & Technology · 1995 · 354 citations

Materials Science, Sintering, Engineering +5

Rows per page

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