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 2022-06-01 to 2026-06-01.)

Article	Citations
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	172
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	118
Determination and numerical modeling of sugar release from model food gels	104
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	89
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	87
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	87
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	86
Pickering emulsion gel stabilized by Auricularia auricula protein	86
Exploring multicomponent equilibrium and cross-diffusion in osmotic dehydration: A new perspective on mass transfer	84
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	84
Comparison of mathematical models used to simulate thermal processing of canned foods	84
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	82
Liquid food mobility on anti-biofouling liquid infused surfaces	81
Pickering emulsion stabilized using modified gluten protein	80
Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage	76
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	75
Real-time and accurate meal detection for meal-assisting robots	74
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	73
Fish gelatin and gellan gum mixture as edible ink for 3D printing	72
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	66
Kinetics of vitamin B12 thermal degradation in cow's milk	65
A smart fruit size measuring method and system in natural environment	64
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	62
Wet-mixing improved reconstitution of powdered cocoa beverage	60
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	59

Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	59
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	58
Understanding 3D food printing through computer simulation and extrusion force analysis	57
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	57
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	56
Creating protein-rich snack foods using binder jet 3D printing	56
Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture	54
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	54
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying	53
Investigation of heat-induced oat drink fouling: Design and validation of a technical-scale test system	53
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	52
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	52
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	51
Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability	50
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	50
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	50
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	49
Fine grained food image recognition based on swin transformer	48
Change in rapid salting kinetics and characteristics of hen egg yolks	47
Relative humidity-triggered polyamide 4/Cinnamaldehyde core-shell nanofibers for antibacterial packaging	47
Editorial Board	47
Recording thermal history of pork meat by self-coloration gel	47
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	47