Concepedia

Microstructure Preservation

Microstructure Preservation is a methodological construct in food materials science that specifically ensures the maintenance of the egg product’s native microscopic architecture during drying by mitigating structural collapse, phase transitions, or irreversible aggregation phenomena.

46

Publications

3.2K

Citations

172

Authors

72

Institutions

Publications per year

2017–2026

16

Parents

Publications

46

Coalescence of Nanoclusters and Formation of Submicron Crystallites Assisted by<i>Lactobacillus</i>Strains

Binoj Nair, Thalappil Pradeep · Crystal Growth & Design · 2002 · 765 citations

, , +14

Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry

Elham Alehosseini, Seid Mahdi Jafari · Trends in Food Science & Technology · 2019 · 237 citations

, , +14

Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices

Rui Wang, Min Zhang, Arun S. Mujumdar · Journal of Food Engineering · 2010 · 143 citations

, , +12

Effect of far-infrared radiation assisted drying on microstructure of banana slices: An illustrative use of X-ray microtomography in microstructural evaluation of a food product

Angélique Léonard, Silvia Blacher, Chatchai Nimmol et al. · Journal of Food Engineering · 2007 · 136 citations · Full text

, , +11

Effect of Drying Method on the Microstructure and Physical Properties of Dried Apples

Dorota Witrowa‐Rajchert, M. Rząca · Drying Technology · 2009 · 134 citations

, , +13

1–5 of 46

Authors

172

  1. MS
    M. S. Zubér

    University of Missouri, United States

    2 publications · 42 citations

    2

    h-index

  2. TB
    Tilo Baumbach

    Karlsruhe Institute of Technology, Germany

    2 publications · 42 citations

    2

    h-index

  3. VG
    Volker Gaukel

    Karlsruhe Institute of Technology, Germany

    2 publications · 42 citations

    2

    h-index

  4. BJ
    Bryony James

    University of Auckland, New Zealand

    2 publications · 29 citations

    2

    h-index

  5. TS
    Tim Siebert

    Karlsruhe Institute of Technology, Germany

    2 publications · 42 citations

    2

    h-index

1–5 of 172

Institutions

72

  1. University of Auckland

    Auckland, New Zealand

    2 h-index

    7 publications

    102 citations

  2. University College London

    London, United Kingdom

    2 h-index

    4 publications

    77 citations

  3. Kasetsart University

    Bangkok, Thailand

    2 h-index

    4 publications

    236 citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    5 publications

    682 citations

  5. Karlsruhe Institute of Technology

    Karlsruhe, Germany

    2 h-index

    12 publications

    252 citations

  6. University of Pisa

    Pisa, Italy

    1 h-index

    5 publications

    285 citations

  7. Canadian International Grains Institute

    Winnipeg, Canada

    1 h-index

    1 publications

    64 citations

  8. Procter & Gamble (United Kingdom)

    Weybridge, United Kingdom

    1 h-index

    1 publications

    13 citations

1–8 of 72

Venues

  1. Journal of Food Engineering

    6 publications · 452 citations

    6

    h-index

  2. Drying Technology

    5 publications · 215 citations

    5

    h-index

  3. Food Research International

    2 publications · 106 citations

    2

    h-index

  4. Food Chemistry

    2 publications · 241 citations

    2

    h-index

  5. Carbohydrate Polymers

    1 publications · 83 citations

    1

    h-index

1–5