Concepedia

Cooking-induced Texture Changes

Cooking-Induced Texture Changes is a phenomenon within food material science that refers to the structural and mechanical alterations in the texture of food materials resulting from thermal processing and associated physicochemical transformations during cooking.

515

Publications

22.7K

Citations

1.7K

Authors

511

Institutions

Publications per year

2017–2026

139

Parents

Publications

515

Color changes and acrylamide formation in fried potato slices

Franco Pedreschi, Pedro Moyano, K. Kaack et al. · Food Research International · 2004 · 333 citations

, , +13

Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Krystyna Palka, Henryk Daun · Meat Science · 1999 · 315 citations

, , +14

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

José Sánchez del Pulgar, A. Gázquez · Meat Science · 2011 · 283 citations

, , +13

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Alberto Martı́n et al. · Meat Science · 2012 · 252 citations

, , +15

Reduction of acrylamide formation in potato slices during frying

Franco Pedreschi, K. Kaack, Kit Granby · LWT · 2004 · 241 citations · Full text

, , +12

1–5 of 515

Authors

1.7K

  1. FP
    Franco Pedreschi

    Pontificia Universidad Católica de Chile, Chile

    8 publications · 1K citations

    8

    h-index

  2. GZ
    Guanghong Zhou

    Nanjing Agricultural University, China

    5 publications · 211 citations

    5

    h-index

  3. MH
    Marc Hendrickx

    KU Leuven, Belgium

    5 publications · 273 citations

    5

    h-index

  4. DS
    D.W. Stanley

    University of Guelph, Canada

    5 publications · 265 citations

    5

    h-index

  5. JC
    J. C. Hughes

    Norwich University, United States

    4 publications · 150 citations

    4

    h-index

1–5 of 1.7K

Institutions

511

  1. Jiangnan University

    Wuxi, China

    12 h-index

    61 publications

    2.8K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    12 h-index

    57 publications

    2.9K citations

  3. KU Leuven

    Leuven, Belgium

    11 h-index

    34 publications

    2.2K citations

  4. Ministry of Agriculture and Rural Affairs

    Beijing, China

    9 h-index

    41 publications

    1.8K citations

  5. University of Guelph

    Guelph, Canada

    9 h-index

    21 publications

    949 citations

  6. Universitat Politècnica de València

    Valencia, Spain

    9 h-index

    30 publications

    1.3K citations

  7. Agricultural Research Service

    Washington, United States

    9 h-index

    21 publications

    992 citations

  8. Nanjing Agricultural University

    Nanjing, China

    8 h-index

    33 publications

    1.3K citations

1–8 of 511

Venues

  1. Meat Science

    39 publications · 3.1K citations

    29

    h-index

  2. LWT

    37 publications · 2.2K citations

    28

    h-index

  3. Journal of Food Engineering

    42 publications · 2.4K citations

    28

    h-index

  4. Journal of Food Science

    JFS · 42 publications · 1.6K citations

    25

    h-index

  5. Food Chemistry

    31 publications · 2K citations

    25

    h-index

1–5