Concepedia

Thawing Behavior

Thawing Behavior is a measurable physicochemical process characterizing the rate and uniformity with which frozen egg products or frozen fruits regain their liquid state and structural integrity upon exposure to controlled temperature and humidity conditions.

243

Publications

10.4K

Citations

805

Authors

284

Institutions

Publications per year

2017–2026

61

Variants

Thawing Characteristics

Parents

Publications

243

Gentle thawing of the frozen shoulder: A prospective study of supervised neglect versus intensive physical therapy in seventy-seven patients with frozen shoulder syndrome followed up for two years

Ron L. Diercks, Martin Stevens · Journal of Shoulder and Elbow Surgery · 2004 · 315 citations

, , +12

Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze–thaw cycles

Soottawat Benjakul, Friedrich Bauer · Food Chemistry · 2001 · 284 citations

, , +11

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

Dongni Li, Huanhuan Zhao, Aliyu Idris Muhammad et al. · Food Chemistry · 2020 · 199 citations

, , +10

Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees

Yuan Cao, Liyuan Zhao, Qilin Huang et al. · Food Hydrocolloids · 2021 · 171 citations

, , +13

Microwave thawing, drying, and baking in the food industry.

Urs Rosenberg, W. Bögl · Food technology · 1987 · 164 citations

, , +15

1–5 of 243

Authors

805

  1. HM
    Haile Ma

    Jiangsu University, China

    5 publications · 230 citations

    5

    h-index

  2. KG
    K. G. Ayappa

    Indian Institute of Science Bangalore, India

    5 publications · 336 citations

    5

    h-index

  3. DJ
    Donald J. Cleland

    Massey University, New Zealand

    5 publications · 254 citations

    5

    h-index

  4. RP
    R. Paul Singh

    University of California, Davis, United States

    4 publications · 161 citations

    4

    h-index

  5. AC
    A.C Cleland

    Massey University, New Zealand

    4 publications · 218 citations

    4

    h-index

1–5 of 805

Institutions

284

  1. Jiangnan University

    Wuxi, China

    9 h-index

    37 publications

    1.9K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    8 h-index

    34 publications

    1.7K citations

  3. Tokyo University of Marine Science and Technology

    Tokyo, Japan

    7 h-index

    19 publications

    770 citations

  4. China Agricultural University

    Beijing, China

    7 h-index

    24 publications

    866 citations

  5. Jiangsu University

    Zhenjiang, China

    6 h-index

    22 publications

    1.1K citations

  6. Konkuk University

    Seoul, South Korea

    6 h-index

    27 publications

    1.2K citations

  7. Shanghai Ocean University

    Shanghai, China

    6 h-index

    22 publications

    565 citations

  8. Massey University

    Palmerston North, New Zealand

    5 h-index

    16 publications

    818 citations

1–8 of 284

Venues

  1. Journal of Food Engineering

    32 publications · 1.3K citations

    20

    h-index

  2. LWT

    14 publications · 536 citations

    13

    h-index

  3. International Journal of Refrigeration

    15 publications · 540 citations

    13

    h-index

  4. Food Chemistry

    10 publications · 991 citations

    10

    h-index

  5. Innovative Food Science & Emerging Technologies

    IFSET · 9 publications · 588 citations

    9

    h-index

1–5