Study on the mechanism of volume expansion and texture formation of apple cube dried by instant controlled pressure drop drying (DIC)

Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods

Fangfang Xu, Xin Jin, Lu Zhang et al. · Food Research International · 2017 · 234 citations

Agriculture, Food Science, Food Analysis +13

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Bo Peng, Youqian Li, Shiyong Ding et al. · Food Chemistry · 2017 · 209 citations

Agriculture, Food Science, Cereal Science +13

Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features

Andrea Nieto, Daniela Salvatori, María A. Castro et al. · Journal of Food Engineering · 2003 · 165 citations

Life Sciences, Biochemistry, Physiology +17

Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying

Kejian Zou, Jianwen Teng, Huang Li et al. · LWT · 2012 · 147 citations · Full text

Agriculture, Food Science, Food Engineering +14

LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

Linlin Li, Min Zhang, Bhesh Bhandari et al. · Drying Technology · 2018 · 134 citations

Agriculture, Biophysics, Food Science +17