OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 48. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-08-01 to 2026-08-01.)

Article	Citations
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	180
Determination and numerical modeling of sugar release from model food gels	128
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	94
Pickering emulsion gel stabilized by Auricularia auricula protein	93
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	93
Comparison of mathematical models used to simulate thermal processing of canned foods	92
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	90
Liquid food mobility on anti-biofouling liquid infused surfaces	89
Wet-mixing improved reconstitution of powdered cocoa beverage	88
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	88
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	87
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	84
Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage	81
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	80
Real-time and accurate meal detection for meal-assisting robots	78
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	77
Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture	75
Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability	70
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	67
Exploring multicomponent equilibrium and cross-diffusion in osmotic dehydration: A new perspective on mass transfer	67
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	66
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	65
CMC-tuned Pickering emulsions: stability and in vitro digestion	64
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying	62
Understanding 3D food printing through computer simulation and extrusion force analysis	60

Pickering emulsion stabilized using modified gluten protein	59
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	59
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	59
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	58
Kinetics of vitamin B12 thermal degradation in cow's milk	58
Investigation of heat-induced oat drink fouling: Design and validation of a technical-scale test system	58
Fine grained food image recognition based on swin transformer	58
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	57
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	56
Fish gelatin and gellan gum mixture as edible ink for 3D printing	56
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	55
Creating protein-rich snack foods using binder jet 3D printing	54
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	54
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	54
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	54
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	52
A smart fruit size measuring method and system in natural environment	51
Terahertz time-domain spectroscopy imaging combined with convolutional long short-term memory neural network for In situ moisture reduction prediction of particle foods during pulsed fluidized bed dry	50
Editorial Board	50
Recording thermal history of pork meat by self-coloration gel	50
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	50
Relative humidity-triggered polyamide 4/Cinnamaldehyde core-shell nanofibers for antibacterial packaging	49
Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer	48
Analysis of cocoa particle roasting process in a μ-reactor	48
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	48
IoT-driven reflectance-based multimode colorimeter for real-time monitoring of crystallization process: A study on oleogels	48