Effect of Magnetic Field on Frozen Food Quality Characteristics

Ruan, Jianwen; Wang, Hanqing; Zhao, Jinping; Li, Dan; Yang, Hongbo

doi:10.1007/s12393-024-09366-6

Food Eng Rev

2024

DOI: 10.1007/s12393-024-09366-6

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Effect of Magnetic Field on Frozen Food Quality Characteristics

Jianwen Ruan,

Hanqing Wang,

Jinping Zhao

et al.

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Cited by 4 publications

References 133 publications

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Impact of magnetic field-assisted freezing on the physicochemical properties and starch structure of cooked rice: Effects of magnetic types, intensities, and cryostasis time

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Effect of Magnetic Field on Frozen Food Quality Characteristics

Cited by 4 publications

References 133 publications

Impact of magnetic field-assisted freezing on the physicochemical properties and starch structure of cooked rice: Effects of magnetic types, intensities, and cryostasis time

Impact of magnetic field-assisted freezing on the physicochemical properties and starch structure of cooked rice: Effects of magnetic types, intensities, and cryostasis time

ANN-GA optimized composite color protectant combined with magnetic field assisted freezing: Effects on the quality of mushroom (Agaricus bisporus)

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin

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