ArticleScientific reports2018
Fundamental Understanding of Cellular Water Transport Process in Bio-Food Material during Drying.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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Who cites it
5 citing papers in PubMed, 65 citations in OpenAlex.
- Supramolecular hydration structure of graphene-based hydrogels: density functional theory, green chemistry and interface application.Beilstein journal of nanotechnology · 2025Article
- Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation.Foods (Basel, Switzerland) · 2023Article
- Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears.Foods (Basel, Switzerland) · 2023Article
- Development and testing of a novel image analysis algorithm for descriptive evaluation of shape change of a shrinkable soft material.Scientific reports · 2021Article
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Corrections and comments
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Authors and funding
4 authors at 2 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bio-food materials are heterogeneous in structure with cellular diversity, where the majority of the water is located in the intracellular spaces. Understanding of the nature of the microscopic behaviour of water transport is crucial to enhance the energy efficiency in food processing and obtain the better quality of processed food. In this research, apoplastic and symplastic transport of cellular water in the bio-food material during drying was investigated using
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Registered trials
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