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

Article	Citations
Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture	278
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	210
Wet-mixing improved reconstitution of powdered cocoa beverage	151
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	128
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	115
Determination and numerical modeling of sugar release from model food gels	103
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	97
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	93
Role of Food Engineering in Sustainability	81
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	80
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	79
Pickering emulsion gel stabilized by Auricularia auricula protein	78
Kinetics of vitamin B12 thermal degradation in cow's milk	77
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	75
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	74
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	74
A smart fruit size measuring method and system in natural environment	74
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	72
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	71
Real-time and accurate meal detection for meal-assisting robots	70
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	70
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	68
Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability	67
Pickering emulsion stabilized using modified gluten protein	67
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	64

Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	64
Analysis of the compressibility of edible powders under low pressure	62
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	59
Fine grained food image recognition based on swin transformer	58
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	57
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	56
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	56
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	55
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	55
Fish gelatin and gellan gum mixture as edible ink for 3D printing	54
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	53
Understanding 3D food printing through computer simulation and extrusion force analysis	53
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	53
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	53
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	52
Creating protein-rich snack foods using binder jet 3D printing	52
Recording thermal history of pork meat by self-coloration gel	51
Editorial Board	51
Editorial Board	51
Structural and functional analysis of a new co-processed tableting excipient for food compaction processes	51
Editorial Board	50
Analysis of cocoa particle roasting process in a μ-reactor	48
Analysis of the collision-damage susceptibility of sweet cherry related to environment temperature: A numerical simulating method	47
A novel process to produce stratified structures in food	47
3D printing confectionaries with tunable mechanical properties	47
Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness	47
Internet of Things (IoT): Operational automation in experimental and computational analyses of hop residues drying	47
Editorial Board	47