Revolutionizing food sustainability: Leveraging magnetic fields for food processing and preservation-Reference-Cited by-同舟云学术

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Revolutionizing food sustainability: Leveraging magnetic fields for food processing and preservation

Published:2024-08 Issue: Volume:150 Page:104593
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Qu Bai^ORCID,Shao Guoqiang^ORCID,Yang Na,Pan Kang,Xiao Zhenlei,Luo Yangchao^ORCID

Publisher

Elsevier BV

Reference100 articles.

1. Applications of magnetic field in food preservation;Ahmed,2020

2. Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes;Akarca;International Dairy Journal,2024

3. Effect of magnetic field alignment of cellulose nanocrystals in starch nanocomposites: Physicochemical and mechanical properties;Babaei-Ghazvini;Carbohydrate Polymers,2020

4. Unveiling the induced lipid production in Chlorella vulgaris under pulsed magnetic field treatment;Baldev;Chemosphere,2021

5. The potential of pulsed magnetic field to achieve microbial inactivation and enzymatic stability in foods: A concise critical review;Basak;Future Foods,2023

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