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Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.<\/jats:p>","DOI":"10.1111\/jtxs.12635","type":"journal-article","created":{"date-parts":[[2021,9,28]],"date-time":"2021-09-28T04:15:05Z","timestamp":1632802505000},"page":"709-736","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":102,"title":["Impact of different microwave treatments on food texture"],"prefix":"10.1111","volume":"53","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4075-8823","authenticated-orcid":false,"given":"Naciye","family":"Kutlu","sequence":"first","affiliation":[{"name":"Department of Food Processing Bayburt University  Aydintepe Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0996-8328","authenticated-orcid":false,"given":"Ravi","family":"Pandiselvam","sequence":"additional","affiliation":[{"name":"Physiology, Biochemistry and Post\u2010Harvest Technology Division ICAR\u2010Central Plantation Crops Research Institute (CPCRI)  Kasaragod Kerala India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0670-1193","authenticated-orcid":false,"given":"Irem","family":"Saka","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Ankara University  Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6756-0331","authenticated-orcid":false,"given":"Aybike","family":"Kamiloglu","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Bayburt University  Bayburt Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6882-2148","authenticated-orcid":false,"given":"Prashant","family":"Sahni","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology IK Gujral Punjab Technical University  Jalandhar India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anjineyulu","family":"Kothakota","sequence":"additional","affiliation":[{"name":"Agro\u2010Processing &amp; Technology Division CSIR\u2010National Institute for Interdisciplinary Science and Technology (NIIST)  Trivandrum India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,10,10]]},"reference":[{"issue":"4","key":"e_1_2_8_2_1","first-page":"1384","article-title":"Effect of microwave heating on soluble proteins of porcine muscle","volume":"25","author":"Agyapong D. 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