OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 47. 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 2022-05-01 to 2026-05-01.)

Article	Citations
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	168
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	138
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	116
Pickering emulsion gel stabilized by Auricularia auricula protein	102
Fine grained food image recognition based on swin transformer	86
Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability	85
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	85
Kinetics of vitamin B12 thermal degradation in cow's milk	85
Creating protein-rich snack foods using binder jet 3D printing	84
Understanding 3D food printing through computer simulation and extrusion force analysis	84
Wet-mixing improved reconstitution of powdered cocoa beverage	83
A smart fruit size measuring method and system in natural environment	83
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying	80
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	79
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	79
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	79
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	77
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	74
Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture	73
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	70
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	69
Determination and numerical modeling of sugar release from model food gels	69
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	66
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	64
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	62

Comparison of mathematical models used to simulate thermal processing of canned foods	61
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	58
Exploring multicomponent equilibrium and cross-diffusion in osmotic dehydration: A new perspective on mass transfer	58
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	58
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	57
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	57
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	56
Investigation of heat-induced oat drink fouling: Design and validation of a technical-scale test system	55
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	55
Fish gelatin and gellan gum mixture as edible ink for 3D printing	55
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	54
Real-time and accurate meal detection for meal-assisting robots	54
Liquid food mobility on anti-biofouling liquid infused surfaces	53
Pickering emulsion stabilized using modified gluten protein	52
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	52
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	52
Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage	51
IoT-driven reflectance-based multimode colorimeter for real-time monitoring of crystallization process: A study on oleogels	49
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	49
Recording thermal history of pork meat by self-coloration gel	49
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying	48
Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics	47
Potential use of gluten hydrolysate as a plasticizer in high-moisture soy protein–gluten extrudates	47
Editorial Board	47