Alkaline Processing

Alkaline Processing is a food processing method that involves the controlled application of alkaline substances to modify the chemical and physical properties of food materials, particularly to enhance texture, color, flavor, or nutritional availability, distinguishing it from other processing techniques by its specific use of alkalinity to induce desired transformations.

809

Publications

39.4K

Citations

3.3K

Authors

990

Institutions

Publications per year

2017–2026

319

Parents

Authors

3.3K

  1. CW
    Chenwei Wang

    Hebei University of Technology, China

    4 publications · 92 citations

    4

    h-index

  2. TY
    Toshiaki Yoshioka

    Tohoku University, Japan

    4 publications · 143 citations

    4

    h-index

  3. XN
    Xinhuan Niu

    Hebei University of Technology, China

    4 publications · 95 citations

    4

    h-index

  4. PR
    Parag R. Gogate

    Institute of Chemical Technology, India

    3 publications · 361 citations

    3

    h-index

  5. KŌ
    Koji Ōuchi

    Hokkaido University, Japan

    3 publications · 177 citations

    3

    h-index

1–5 of 3.3K

Venues

  1. Bioresource Technology

    36 publications · 2.9K citations

    32

    h-index

  2. Hydrometallurgy

    13 publications · 590 citations

    13

    h-index

  3. Journal of Agricultural and Food Chemistry

    11 publications · 968 citations

    11

    h-index

  4. Construction and Building Materials

    11 publications · 800 citations

    11

    h-index

  5. Chemical Engineering Journal

    11 publications · 619 citations

    11

    h-index

1–5