Concepedia

Texture Softening

Texture Softening is a biochemical process in vegetable fermentation characterized by the enzymatic and microbial degradation of cell wall components, leading to a reduction in firmness and structural integrity of plant tissues.

123

Publications

5K

Citations

399

Authors

149

Institutions

Publications per year

2017–2026

39

Parents

Publications

123

Moringa oleifera seeds for softening hardwater

Suleyman A. Muyibi, Lilian M. Evison · Water Research · 1995 · 212 citations

, , +8

Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables

Anza Rizvi, Vincent C. H. Tong · Journal of Food Science · 1997 · 152 citations · Full text

, , +14

PECTIN‐BASED EDIBLE COATING FOR SHELF‐LIFE EXTENSION OF ATAULFO MANGO

M. Moalemiyan, Hosahalli S. Ramaswamy, Neda Maftoonazad · Journal of Food Process Engineering · 2011 · 135 citations · Full text

, , +17

Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking

Claire M. Chigwedere, Taye Foyeke Olaoye, Clare Kyomugasho et al. · Food Research International · 2018 · 128 citations · Full text

, , +6

KINETICS OF THERMAL SOFTENING OF VEGETABLES

Yi-Yu Huang, Malcolm C. Bourne · Journal of Texture Studies · 1983 · 124 citations

, , +14

1–5 of 123

Authors

399

  1. QJ
    Qixing Jiang

    State Key Laboratory of Food Science and Technology, China

    5 publications · 219 citations

    5

    h-index

  2. KW
    Keith W. Waldron

    Norwich Research Park, United Kingdom

    4 publications · 230 citations

    4

    h-index

  3. HS
    Hosahalli S. Ramaswamy

    McGill University, Canada

    4 publications · 188 citations

    4

    h-index

  4. WX
    Wenshui Xia

    Jiangnan University, China

    4 publications · 201 citations

    4

    h-index

  5. LG
    Lihong Ge

    Sichuan Normal University, China

    4 publications · 130 citations

    4

    h-index

1–5 of 399

Institutions

149

  1. Cornell University

    Ithaca, United States

    7 h-index

    9 publications

    535 citations

  2. China Agricultural University

    Beijing, China

    6 h-index

    22 publications

    1.2K citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    5 h-index

    26 publications

    1.1K citations

  4. Jiangnan University

    Wuxi, China

    5 h-index

    26 publications

    1.1K citations

  5. University of California, Davis

    Davis, United States

    5 h-index

    9 publications

    603 citations

  6. Norwich Research Park

    Norwich, United Kingdom

    4 h-index

    15 publications

    856 citations

  7. McGill University

    Montreal, Canada

    4 h-index

    8 publications

    490 citations

  8. Quadram Institute

    Norwich, United Kingdom

    4 h-index

    15 publications

    856 citations

1–8 of 149

Venues

  1. Journal of Food Science

    JFS · 16 publications · 652 citations

    14

    h-index

  2. Food Chemistry

    9 publications · 335 citations

    9

    h-index

  3. Journal of Agricultural and Food Chemistry

    7 publications · 401 citations

    7

    h-index

  4. 7

    h-index

  5. Journal of the Science of Food and Agriculture

    6 publications · 228 citations

    6

    h-index

1–5