Concepedia

High-pressure Processing Effects On Texture

High-Pressure Processing Effects On Texture is a scientific construct that characterizes the alterations in mechanical and structural properties of food materials resulting from high-pressure processing, distinguishing it from other post-processing texture modification mechanisms by its specific dependence on pressure-induced physicochemical changes.

577

Publications

32.8K

Citations

1.8K

Authors

500

Institutions

Publications per year

2017–2026

221

Parents

Publications

577

Current status and future trends of high-pressure processing in food industry

Hsiao‐Wen Huang, Sz‐Jie Wu, Jen-Kai Lu et al. · Food Control · 2016 · 412 citations

, , +15

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Tomás Norton, Da‐Wen Sun · Food and Bioprocess Technology · 2007 · 409 citations

, , +14

New mild technologies in meat processing: high pressure as a model technology

Marta Hugas, Margarita Garriga, J.M. Monfort · Meat Science · 2002 · 389 citations

, , +17

Effects of high-hydrostatic-pressure processes on food safety and quality

Dietrich Knorr · Food technology · 1993 · 376 citations

, , +15

Commercial opportunities and research challenges in the high pressure processing of foods

J. Antonio Torres, Gonzalo Velázquez · Journal of Food Engineering · 2004 · 329 citations

, , +15

1–5 of 577

Authors

1.8K

  1. MH
    Marc Hendrickx

    KU Leuven, Belgium

    17 publications · 1.7K citations

    16

    h-index

  2. HS
    Hosahalli S. Ramaswamy

    McGill University, Canada

    16 publications · 988 citations

    15

    h-index

  3. AV
    Ann Van Loey

    KU Leuven, Belgium

    15 publications · 1.4K citations

    14

    h-index

  4. XL
    Xiaojun Liao

    China Agricultural University, China

    13 publications · 590 citations

    13

    h-index

  5. VB
    V.M. Balasubramaniam

    The Ohio State University, United States

    12 publications · 647 citations

    12

    h-index

1–5 of 1.8K

Institutions

500

  1. China Agricultural University

    Beijing, China

    21 h-index

    110 publications

    5.3K citations

  2. McGill University

    Montreal, Canada

    17 h-index

    37 publications

    2.3K citations

  3. KU Leuven

    Leuven, Belgium

    16 h-index

    89 publications

    8.9K citations

  4. The Ohio State University

    Columbus, United States

    14 h-index

    40 publications

    1.8K citations

  5. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    12 h-index

    26 publications

    1.6K citations

  6. Ministry of Agriculture and Rural Affairs

    Beijing, China

    12 h-index

    69 publications

    3.1K citations

  7. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    11 h-index

    34 publications

    1.6K citations

  8. Oregon State University

    Corvallis, United States

    11 h-index

    24 publications

    1.5K citations

1–8 of 500

Venues

  1. Innovative Food Science & Emerging Technologies

    IFSET · 84 publications · 5.1K citations

    47

    h-index

  2. LWT

    50 publications · 3.1K citations

    34

    h-index

  3. Food Chemistry

    30 publications · 2.3K citations

    26

    h-index

  4. Meat Science

    27 publications · 2.5K citations

    25

    h-index

  5. Food and Bioprocess Technology

    32 publications · 1.7K citations

    22

    h-index

1–5