Concepedia

Textural Changes During Storage

Textural Changes During Storage is a measurable phenomenon in food science that refers to the alterations in the mechanical and sensory attributes of butter, such as firmness, spreadability, and cohesiveness, over time under specified storage conditions, resulting from physicochemical transformations including lipid oxidation and phase separation.

226

Publications

10.2K

Citations

797

Authors

270

Institutions

Publications per year

2017–2026

50

Parents

Publications

226

FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes

Alexis K. Chatjigakis, Christos Pappas, Niki Proxenia et al. · Carbohydrate Polymers · 1998 · 344 citations

, , +12

Mineralogical and textural changes accompanying ageing of silica sinter

Niniek Rina Herdianita, P. R. L. Browne, K. A. Rodgers et al. · Mineralium Deposita · 2000 · 257 citations · Full text

, , +13

Moisture Redistribution and Phase Transitions During Bread Staling

Moo‐Yeol Baik, Pavinee Chinachoti · Cereal Chemistry · 2000 · 231 citations

, , +13

Textural analysis of fat reduced vanilla ice cream products

David B. Aime, Susan D. Arntfield, Linda Malcolmson et al. · Food Research International · 2001 · 217 citations

, , +12

Forced and natural carbonation of lime-based mortars with and without additives: Mineralogical and textural changes

Giuseppe Cultrone, Eduardo Sebastián, M. Ortega‐Huertas · Cement and Concrete Research · 2005 · 208 citations

, , +12

1–5 of 226

Authors

797

  1. HQ
    Hang Qi

    Dalian Polytechnic University, China

    4 publications · 86 citations

    4

    h-index

  2. XD
    Xiufang Dong

    Dalian Polytechnic University, China

    4 publications · 86 citations

    4

    h-index

  3. AB
    Ann Barrett

    Combat Capabilities Development Command Soldier Center, United States

    3 publications · 50 citations

    3

    h-index

  4. DR
    Dérick Rousseau

    Toronto Metropolitan University, Canada

    3 publications · 135 citations

    3

    h-index

  5. BH
    Baoyu He

    Dalian Polytechnic University, China

    3 publications · 65 citations

    3

    h-index

1–5 of 797

Institutions

270

  1. Agricultural University of Athens

    Athens, Greece

    5 h-index

    20 publications

    2.5K citations

  2. Universiti Putra Malaysia

    Seri Kembangan, Malaysia

    5 h-index

    9 publications

    317 citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    5 h-index

    15 publications

    605 citations

  4. Iowa State University

    Ames, United States

    5 h-index

    12 publications

    325 citations

  5. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    4 h-index

    10 publications

    392 citations

  6. University of Massachusetts Amherst

    Amherst Center, United States

    4 h-index

    10 publications

    636 citations

  7. University of Auckland

    Auckland, New Zealand

    4 h-index

    10 publications

    1.1K citations

  8. Combat Capabilities Development Command Soldier Center

    Natick, United States

    4 h-index

    21 publications

    383 citations

1–8 of 270

Venues

  1. Journal of Food Science

    JFS · 25 publications · 1.3K citations

    20

    h-index

  2. Food Chemistry

    15 publications · 825 citations

    15

    h-index

  3. Journal of the Science of Food and Agriculture

    13 publications · 401 citations

    12

    h-index

  4. LWT

    14 publications · 609 citations

    12

    h-index

  5. Journal of Food Engineering

    11 publications · 648 citations

    11

    h-index

1–5