Effects of magnetic field‐assisted thawing on the physicochemical properties of blueberries
Magnetic field-assisted thawing can shorten thawing times, reduce ice crystal damage to cells, and better maintain the quality of blueberries. This study proposes a new blueberry thawing method with high application prospects. © 2025 Society of Chemical Industry.
Authors
- Xuehui Cao (ORCID: https://orcid.org/0000-0002-5434-0938)
- Rui Nian (ORCID: https://orcid.org/0000-0002-1235-5306)
- Danshi Zhu (ORCID: https://orcid.org/0000-0002-4138-5707)
- Ya Wang (ORCID: https://orcid.org/0000-0002-8295-0784)
- Xuefeng Xiong
Institutions
- Bohai University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-29
- DOI
- https://doi.org/10.1002/jsfa.14318
- Citations
- 1
- Primary Topic
- Freezing and Crystallization Processes
- Type
- article
- Field-Weighted Citation Impact
- 0.86