Concepedia

Microwave Processing Effects On Texture

Microwave Processing Effects On Texture is a scientific framework that systematically characterizes the alterations in mechanical and structural properties of food materials resulting from microwave-induced thermal and non-thermal processes, distinguishing it from conventional thermal treatment studies by its focus on dielectric energy interactions and their specific impact on textural attributes.

597

Publications

32.3K

Citations

2K

Authors

575

Institutions

Publications per year

2017–2026

288

Parents

Publications

597

Microwave food processing—A review

S. Chandrasekaran, Tanmay Basak · Food Research International · 2013 · 957 citations

, , +9

An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials

M. S. Venkatesh, G. S. V. Raghavan · Biosystems Engineering · 2004 · 679 citations

, , +16

Characterization of vacuum microwave, air and freeze dried carrot slices

Tein M. Lin, Timothy D. Durance, Christine H. Scaman · Food Research International · 1998 · 626 citations

, , +13

Microwave/air and microwave finish drying of banana

Medeni Maskan · Journal of Food Engineering · 2000 · 596 citations

, , +10

Microwave processing techniques and their recent applications in the food industry

Qiushan Guo, Da‐Wen Sun, Jun‐Hu Cheng et al. · Trends in Food Science & Technology · 2017 · 486 citations

, , +12

1–5 of 597

Authors

2K

  1. MZ
    Min Zhang

    Jiangnan University, China

    32 publications · 1.9K citations

    26

    h-index

  2. GŞ
    Gülüm Şümnü

    Middle East Technical University, Türkiye

    18 publications · 913 citations

    16

    h-index

  3. SŞ
    Serpil Şahin

    Middle East Technical University, Türkiye

    15 publications · 823 citations

    15

    h-index

  4. JT
    Juming Tang

    Washington State University, United States

    11 publications · 532 citations

    11

    h-index

  5. FR
    Felicidad Ronda

    Universidad de Valladolid, Spain

    9 publications · 475 citations

    9

    h-index

1–5 of 2K

Institutions

575

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    34 h-index

    179 publications

    10.3K citations

  2. Jiangnan University

    Wuxi, China

    34 h-index

    168 publications

    9.9K citations

  3. Middle East Technical University

    Ankara, Türkiye

    16 h-index

    51 publications

    2.6K citations

  4. Washington State University

    Pullman, United States

    14 h-index

    46 publications

    2.3K citations

  5. Indian Institute of Technology Kharagpur

    Kharagpur, India

    12 h-index

    31 publications

    1.4K citations

  6. Universitat Politècnica de València

    Valencia, Spain

    10 h-index

    40 publications

    1.8K citations

  7. China Agricultural University

    Beijing, China

    10 h-index

    36 publications

    2.7K citations

  8. Universidad de Valladolid

    Valladolid, Spain

    10 h-index

    37 publications

    2K citations

1–8 of 575

Venues

  1. Food Chemistry

    32 publications · 2.7K citations

    29

    h-index

  2. LWT

    37 publications · 2.3K citations

    27

    h-index

  3. Journal of Food Engineering

    30 publications · 2.4K citations

    25

    h-index

  4. 21

    h-index

  5. Food Hydrocolloids

    17 publications · 1.4K citations

    17

    h-index

1–5