Hot Temperature

"Hot Temperature" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus, MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure, which enables searching at various levels of specificity.

MeSH information

Definition | Details | More General Concepts | Related Concepts | More Specific Concepts

Presence of warmth or heat or a temperature notably higher than an accustomed norm.

Descriptor ID	D006358
MeSH Number(s)	G01.906.595.543 G16.500.275.063.725.710.380 G16.500.750.775.710.380 N06.230.300.100.725.232 N06.230.300.100.725.710.380
Concept/Terms	Hot Temperature Hot Temperature Hot Temperatures Temperature, Hot Temperatures, Hot Heat Heat

Below are MeSH descriptors whose meaning is more general than "Hot Temperature".

Biological Sciences [G]
Physical Phenomena [G01]
Thermodynamics [G01.906]
Temperature [G01.906.595]
Hot Temperature [G01.906.595.543]
Biological Phenomena [G16]
Ecological and Environmental Phenomena [G16.500]
Environment [G16.500.275]
Atmosphere [G16.500.275.063]
Weather [G16.500.275.063.725]
Temperature [G16.500.275.063.725.710]
Hot Temperature [G16.500.275.063.725.710.380]
Meteorological Concepts [G16.500.750]
Weather [G16.500.750.775]
Temperature [G16.500.750.775.710]
Hot Temperature [G16.500.750.775.710.380]
Health Care [N]
Environment and Public Health [N06]
Environment [N06.230]
Meteorological Concepts [N06.230.300]
Atmosphere [N06.230.300.100]
Weather [N06.230.300.100.725]
Hot Temperature [N06.230.300.100.725.232]
Temperature [N06.230.300.100.725.710]
Hot Temperature [N06.230.300.100.725.710.380]

Below are MeSH descriptors whose meaning is related to "Hot Temperature".

Below are MeSH descriptors whose meaning is more specific than "Hot Temperature".

publications

Timeline | Most Recent

This graph shows the total number of publications written about "Hot Temperature" by people in this website by year, and whether "Hot Temperature" was a major or minor topic of these publications.

Bar chart showing 124 publications over 31 distinct years, with a maximum of 10 publications in 2019

To see the data from this visualization as text, click here.

Year	Major Topic	Minor Topic	Total
1996	0	1	1
1997	0	1	1
1998	0	1	1
1999	0	2	2
2000	0	2	2
2001	1	1	2
2002	0	2	2
2003	1	5	6
2004	1	6	7
2005	2	4	6
2006	0	3	3
2007	1	4	5
2008	2	6	8
2009	0	5	5
2010	3	4	7
2011	0	1	1
2012	2	4	6
2013	1	1	2
2014	0	3	3
2015	1	3	4
2016	1	2	3
2017	1	1	2
2018	2	5	7
2019	4	6	10
2020	0	5	5
2021	1	1	2
2022	2	3	5
2023	2	2	4
2024	2	3	5
2025	1	2	3
2026	1	3	4

Below are the most recent publications written about "Hot Temperature" by people in Profiles.

Li M, Li H, Dai L, Zhou L, McClements DJ, Sun Q, Xiong L. Synergistic construction of heat-stable resistant starch by confined Retrogradation of short-chain amylose within calcium alginate beads. Food Chem. 2026 Aug 15; 520:149803.

View in: PubMed
Zhang Y, Wu C, Li Y, Zhao P, Dai R, McClements DJ, Liu F. Structure-function insights into heat/pH-shift-treated legume protein-EGCG conjugates as functional alternative proteins for stabilizing walnut oil emulsions. Int J Biol Macromol. 2026 Apr; 359:151637.

View in: PubMed
Shuai X, Fang M, McClements DJ, Chen T, Wang Z, Du L, Zhang M, Zhou W, Dai T, Li J, Chen J. Enhancement of macadamia protein solubility and functionality using combined pH-shift-heat treatment: Role of ionic environment (PBS vs water). Food Chem. 2026 May 30; 512:148937.

View in: PubMed
Zhang X, Ma X, Wu C, Zheng Y, Hu H, McClements DJ, Wang Q, Shi A. Effect of heat or enzymatic cross-linking treatments on the interfacial and foaming properties of soy, mung bean, and yeast proteins. Int J Biol Macromol. 2026 Apr; 354:151311.

View in: PubMed
Li Y, Chen X, Hu X, Qin D, Zhang S, Liu J, Zhang T, Du Z, McClements DJ. Comparative effects of heat-induced fibrillation and pH-shifting on the structure and interfacial adsorption of soy protein. Food Res Int. 2026 Jan 31; 224:117959.

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Xu H, Wu L, McClements DJ, Chen C, Zhang W, Guo J, Liu S, Su J, Wang P, Ren F, Hu Y. Thermally reversible starch networks enhancing the performance of emulsions stabilized by zein/xanthan gum nanoparticles. Food Chem. 2025 Dec 25; 496(Pt 3):146833.

View in: PubMed
Zhou L, Li K, McClements DJ, Ma R, Pan X, Yang T, Zhan J, Liu C, Tian Y. Insights into the digestibility differences of thermostable starches under boiling treatment. Carbohydr Polym. 2026 Feb 01; 373:124594.

View in: PubMed
Chen Y, McClements DJ, He K, Zhang Z, Zhang R, Zhao J, Jin Z, Chen L. Effect of transglutaminase on the structure, properties and oil absorption of wheat flour. Food Chem. 2025 Jan 15; 463(Pt 1):141117.

View in: PubMed
Li M, McClements DJ, Zhang Z, Zhang R, Jin Z, Chen L. Influence of key component interactions in flour on the quality of fried flour products. Crit Rev Food Sci Nutr. 2025; 65(17):3270-3281.

View in: PubMed
Xu W, He K, Lin Z, McClements DJ, Jin Z, Chen L. Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems. Crit Rev Food Sci Nutr. 2025; 65(14):2654-2668.

View in: PubMed

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