Concepedia

Processing Effects On Rheology

Processing Effects On Rheology is a scientific framework that systematically characterizes how mechanical, thermal, and enzymatic processing parameters alter the flow and deformation behavior of fermented food matrices during production and storage.

393

Publications

23.8K

Citations

1.4K

Authors

441

Institutions

Publications per year

2017–2026

128

Parents

Publications

393

Rheological methods in food process engineering

M.A. Rao · Trends in Food Science & Technology · 1993 · 1.7K citations

, , +11

Rheology and the breadmaking process

B.J. Dobraszczyk, Marco P. Morgenstern · Journal of Cereal Science · 2003 · 598 citations

, , +10

Rheological methods in food process engineering

Ganesan Narsimhan · Journal of Food Engineering · 1994 · 573 citations

, , +11

Impact of rheological properties of mashed potatoes on 3D printing

Zhenbin Liu, Min Zhang, Bhesh Bhandari · Journal of Food Engineering · 2017 · 539 citations

, , +9

Rheology for the food industry

Gipsy Tabilo‐Munizaga, Gustavo V. Barbosa‐Cánovas · Journal of Food Engineering · 2004 · 525 citations

, , +11

1–5 of 393

Authors

1.4K

  1. AI
    Albert Ibarz

    Universitat de Lleida, Spain

    8 publications · 495 citations

    8

    h-index

  2. WC
    Wenceslao Canet

    Consejo Superior de Investigaciones Científicas, Spain

    8 publications · 210 citations

    8

    h-index

  3. CF
    Cristina Fernández

    Consejo Superior de Investigaciones Científicas, Spain

    6 publications · 191 citations

    6

    h-index

  4. MD
    Marı́a Dolores Álvarez

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    6 publications · 143 citations

    6

    h-index

  5. JH
    Jörg Hinrichs

    University of Hohenheim, Germany

    5 publications · 229 citations

    5

    h-index

1–5 of 1.4K

Institutions

441

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    12 h-index

    44 publications

    3.4K citations

  2. Jiangnan University

    Wuxi, China

    10 h-index

    33 publications

    3.2K citations

  3. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    10 h-index

    32 publications

    1.1K citations

  4. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    10 h-index

    22 publications

    1.3K citations

  5. Central Food Technological Research Institute

    Mysore, India

    9 h-index

    26 publications

    1.1K citations

  6. Chinese Academy of Agricultural Sciences

    Beijing, China

    8 h-index

    37 publications

    2.1K citations

  7. McGill University

    Montreal, Canada

    8 h-index

    21 publications

    1.8K citations

  8. Agriculture and Agri-Food Canada

    Ottawa, Canada

    7 h-index

    16 publications

    493 citations

1–8 of 441

Venues

  1. Journal of Food Engineering

    62 publications · 5.7K citations

    38

    h-index

  2. Food Hydrocolloids

    27 publications · 2.1K citations

    23

    h-index

  3. LWT

    35 publications · 1.7K citations

    23

    h-index

  4. Journal of Cereal Science

    18 publications · 1.3K citations

    15

    h-index

  5. Journal of Food Science

    JFS · 11 publications · 478 citations

    11

    h-index

1–5