Journal of Food Engineering

Article	Citations
On line detection of defective apples using computer vision system combined with deep learning methods	155
Gelatin-based composite films and their application in food packaging: A review	128
Quantitative detection of apple watercore and soluble solids content by near infrared transmittance spectroscopy	116
Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom	109
Structuring the meat analogue by using plant-based derived composites	107
Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing	93
Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin	79
Cold plasma in food processing: Design, mechanisms, and application	78
Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes	73
Callus-based 3D printing for food exemplified with carrot tissues and its potential for innovative food production	71
Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functi	70
Rheological & 3D printing properties of potato starch composite gels	65
Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria	65
3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation	63
Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process	61
Smart deep learning-based approach for non-destructive freshness diagnosis of common carp fish	61
Enhancing the water holding capacity of model meat analogues through marinade composition	59
Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages	59
Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin	58
Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal	57
Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution	57
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials	57
Innovations in spray drying process for food and pharma industries	57
The impact of ultrasound duration on the structure of β-lactoglobulin	56
Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel	56

An automatic sorting system for unwashed eggs using deep learning	56
Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties	55
Evaluating taste-related attributes of black tea by micro-NIRS	55
Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems	54
Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation	54
On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning	54
Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model	54
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates	54
Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace	53
Effects of acetylated and octenyl-succinated starch on properties and release of green tea compounded starch/LLDPE blend films	53
Characterization of textural failure mechanics of strawberry fruit	51
Programmable texture properties of cereal-based snack mediated by 3D printing technology	50
Semi-transparent regenerated cellulose/ZnONP nanocomposite film as a potential antimicrobial food packaging material	49
Sub-zero temperature preservation of fruits and vegetables: A review	48
Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision	48
Preparation, stability and antioxidant capacity of nano liposomes loaded with procyandins from lychee pericarp	48
Detection of frozen pork freshness by fluorescence hyperspectral image	47
A rheological approach to 3D printing of plasma protein based doughs	47
A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii	46
Effect of encapsulation methods on the physicochemical properties and the stability of Lactobacillus plantarum (NCIM 2083) in synbiotic powders and in-vitro digestion conditions	46
Food 3D printing: Effect of heat transfer on print stability of chocolate	46
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders	46
Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics	45
Structural studies and bioactivity of sodium alginate edible films fabricated through ferulic acid crosslinking mechanism	45
Microwave-induced spontaneous deformation of purple potato puree and oleogel in 4D printing	44
Effects of single- and dual-frequency ultrasound on the functionality of egg white protein	44
Simulation and experimental investigation of a multi-temperature insulation box with phase change materials for cold storage	44
Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels	44
Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)	43
Effects of different magnetic fields on the freezing parameters of cherry	43
Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices	43
Thermally buffering polyethylene/halloysite/phase change material nanocomposite packaging films for cold storage of foods	43
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures	43
The use of natural antioxidants to combat lipid oxidation in O/W emulsions	43
A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures	43
Effects of plasticizers on water sorption and aging stability of whey protein/carboxy methyl cellulose films	42
Lipid-based carriers for food ingredients delivery	42
Physicochemical properties of chitosan-coated nanoliposome loaded with orange seed protein hydrolysate	41
Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient	41
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel	41
Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements	41
Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products	40
Early warning and control of food safety risk using an improved AHC-RBF neural network integrating AHP-EW	40
Current status of non-thermal processing of probiotic foods: A review	40
Improved recovery of protein from soy grit by enzyme-assisted alkaline extraction	40
Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages	39
Feature wavelength selection and model development for rapid determination of myoglobin content in nitrite-cured mutton using hyperspectral imaging	39
Advancement of forward osmosis (FO) membrane for fruit juice concentration	38
Double emulsions fortified with plant and milk proteins as fat replacers in cheese	38
Impact of non-thermal dielectric barrier discharge plasma on Staphylococcus aureus and Bacillus cereus and quality of dried blackmouth angler (Lophiomus setigerus)	38

Preparation and characterization of pickering emulsion stabilized by hordein-chitosan complex particles	38
Uncertainty assessment for firmness and total soluble solids of sweet cherries using hyperspectral imaging and multivariate statistics	38
Characterization of emulsion films prepared from soy protein isolate at different preheating temperatures	38
Improving the antioxidant stability of flaxseed peptide fractions during spray drying encapsulation by surfactants: Physicochemical and morphological features	37
Functional properties of mildly fractionated soy protein as influenced by the processing pH	37
Chia seed mucilage as a potential encapsulating agent of a natural food dye	37
Monitoring the withering condition of leaves during black tea processing via the fusion of electronic eye (E-eye), colorimetric sensing array (CSA), and micro-near-infrared spectroscopy (NIRS)	36
Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions	36
Food quality 4.0: From traditional approaches to digitalized automated analysis	36
Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications	36
Non-destructive detection of egg qualities based on hyperspectral imaging	36
Implementation of the Manufacturing Execution System in the food and beverage industry	36
Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing	36
Synthesis of porous starch microgels for the encapsulation, delivery and stabilization of anthocyanins	35
Gold–silver core-shell nanorods based time-temperature indicator for quality monitoring of pasteurized milk in the cold chain	35
Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR	35
Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems	35
Microfluidic droplet formation in co-flow devices fabricated by micro 3D printing	35
Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system	35
Modelling release mechanisms of cinnamon (Cinnamomum zeylanicum) essential oil encapsulated in alginate beads during vapor-phase application	34
Supramolecular solvent extraction of bioactives from coffee cherry pulp	34
Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical	33
Effect of step-down temperature drying on energy consumption and product quality of walnuts	33
Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona)	33
Insulated box and refrigerated equipment with PCM for food preservation: State of the art	33
Monitoring sugar crystallization with deep neural networks	33
Electrohydrodynamic drying of foods: Principle, applications, and prospects	32
Shelf-life prediction model of fresh-cut potato at different storage temperatures	32
Development, structure characterization and stability of food grade selenium nanoparticles stabilized by tilapia polypeptides	32
The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors	32
Multiphase model of flow and separation phases in a whirlpool: Advanced simulation and phenomena visualization approach	32
Bioactive and functional biodegradable packaging films reinforced with nanoparticles	32
Co-crystallization of Basella rubra extract with sucrose: Characterization of co-crystals and evaluating the storage stability of betacyanin pigments	32
Plant protein in material extrusion 3D printing: Formation, plasticization, prospects, and challenges	32
Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing	31
Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs	31
Investigation on evaluating the printable height and dimensional stability of food extrusion-based 3D printed foods	31
Machine learnt image processing to predict weight and size of rice kernels	31
Microencapsulation of curcumin using coconut milk whey and Gum Arabic	31
Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage	31
Citric acid cross-linked zein microcapsule as an efficient intestine-specific oral delivery system for lipophilic bioactive compound	31
Physicochemical, structural, mechanical and antioxidant properties of zein films incorporated with no-ultrafiltered and ultrafiltered betalains extract from the beetroot (Beta vulgaris) bagasse with p	31
Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation	30
Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds	30
Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes	30
Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil	30
Computer vision online measurement of shiitake mushroom (Lentinus edodes) surface wrinkling and shrinkage during hot air drying with humidity control	30
Encapsulation of bioactive compounds using competitive emerging techniques: Electrospraying, nano spray drying, and electrostatic spray drying	30
Experimental study on moisture kinetics and microstructure evolution in apples during high power microwave drying process	30
Supercooling preservation on quality of beef steak	30
Apple juice concentration using submerged direct contact membrane distillation (SDCMD)	30
Identification, classification, and quantification of three physical mechanisms in oil-in-water emulsions using AlexNet with transfer learning	30
An eco-friendly film of pH-responsive indicators for smart packaging	30
Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion	29
Collagen/zein electrospun films incorporated with gallic acid for tilapia (Oreochromis niloticus) muscle preservation	29
Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor	29
Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly	29
Continuous flow microwave system with helical tubes for liquid food heating	29
Functional characterization of commercial plant proteins and their application on stabilization of emulsions	29
Design of active electrospun mats with single and core-shell structures to achieve different curcumin release kinetics	29
Improved generalization of spectral models associated with Vis-NIR spectroscopy for determining the moisture content of different tea leaves	28
Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering	28
Complexation of curcumin using proteins to enhance aqueous solubility and bioaccessibility: Pea protein vis-à-vis whey protein	28
Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid	28
High internal phase emulsions stabilized solely by soy protein isolate	28
Wettability of gelatin-based films: The effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads	28
Microbial decontamination of red pepper powder using pulsed light plasma	27
Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface	27
Machine vision system for classification of bulk raisins using texture features	27
Efficient single-step rapeseed oleosome extraction using twin-screw press	27
Egg volume estimation based on image processing and computer vision	27
Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition	27
Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in juices by pulsed electric fields: The role of the energy density	27
Non-destructive prediction of soluble solid contents in Fuji apples using visible near-infrared spectroscopy and various statistical methods	26
Fabrication and characterization of W/O/W emulsions with crystalline lipid phase	26
Development of a portable electronic nose based on a hybrid filter-wrapper method for identifying the Chinese dry-cured ham of different grades	26
The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat	26
Microfiltration of raw milk for production of high-purity milk fat globule membrane material	26
Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment	26
Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic	26

Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein	26
Anomaly detection during milk processing by autoencoder neural network based on near-infrared spectroscopy	26
Influence of meat texture on oral processing and bolus formation	26
Experimental characterization and modeling of the mechanical behavior of brittle 3D printed food	25
Fabrication of zein–carboxymethyl cellulose nanoparticles for co-delivery of quercetin and resveratrol	25
Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles	25
Study on water absorption kinetics of black beans during soaking	25
Physical properties and stability of quercetin loaded niosomes: Stabilizing effects of phytosterol and polyethylene glycol in orange juice model	25
Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature	25
Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals	25
Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough	25
Effect of material composition and 3D printing temperature on hot-melt extrusion of ethyl cellulose based medium chain triglyceride oleogel	24
Rancidity and moisture estimation in shelled almond kernels using NIR hyperspectral imaging and chemometric analysis	24
On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management	24
Particle agglomeration of gum mixture thickeners used for dysphagia diets	24
Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes	24
Effects of pulsed magnetic field on freezing kinetics and physical properties of water and cucumber tissue fluid	24
Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes	24
A review of wine fermentation process modeling	24
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture	24
Assessment of a novel window of dimensional stability for screening food inks for 3D printing	24
Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions	24
Multiscale modeling for food drying: A homogenized diffusion approach	24
Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation	24
Effects of four polyphenols loading on the attributes of lipid bilayers	24
Simulation of light propagation in citrus fruit using monte carlo multi-layered (MCML) method	24
Energy and environmental analysis of ultrasound-assisted atmospheric freeze-drying of food	24
Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment	23
Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans	23
Reduced-fat chocolate spreads developed by water-in-oleogel emulsions	23
Spatial-frequency domain imaging coupled with frequency optimization for estimating optical properties of two-layered food and agricultural products	23
Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract	23
Producing a novel edible film from mushrooms (L. edodes and F. velutipes) byproducts with a two-stage treatment namely grinding and bleaching	23
Development of durable and superhydrophobic nanodiamond coating on aluminum surfaces for improved hygiene of food contact surfaces	23
Functional ethanol-induced fibrils: Influence of solvents and temperature on amyloid-like aggregation of beta-lactoglobulin	23
Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly	23
UV-C inactivation of microorganisms in a highly opaque model fluid using a pilot scale ultra-thin film annular reactor: Validation of delivered dose	22
Life cycle assessment of packaged organic dairy product: A comparison of different methods for the environmental assessment of alternative scenarios	22
The effect of UV-C and electrolyzed water on yeasts on fresh-cut apple at 4 °C	22
Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention	22
Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited	22
Development of an innovative induction heating technique for the treatment of liquid food: Principle, experimental validation and application	22
Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp	22
Comparison of surfactants at solubilizing, forming and stabilizing nanoemulsion of hesperidin	22
Development and characterization of biopolymeric films of galactomannans recovered from spent coffee grounds	22
Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field	22
State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.)	22
Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration	22
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	22
Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time	22
3D printing properties of Flammulina velutipes polysaccharide-soy protein complex hydrogels	21
Eggshell crack detection using deep convolutional neural networks	21
Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation	21
The behavior of nanocellulose in gastrointestinal tract and its influence on food digestion	21
Particle size, powder properties and the breakage behaviour of infant milk formula	21
Shelf life extension of sugarcane juice by cross flow hollow fibre ultrafiltration	21
A physics-informed neural network-based surrogate framework to predict moisture concentration and shrinkage of a plant cell during drying	21
Improving curcumin retention in oil-in-water emulsions coated by chitosan and their disperse stability exposed to thermal treatments	21
Production of customized food through the insertion of a formulated nanoemulsion using coaxial 3D food printing	21
Numerical analysis of thermal and mechanical stress profile during the extrusion processing of plasticized starch by non-isothermal flow simulation	21
Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase	21
Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution	21
Morphological, thermal and mechanical properties of polyamide and ethylene vinyl alcohol multilayer flexible packaging after high-pressure processing	20
Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment	20
Development of a microfluidic route for the formation of gellan-based microgels incorporating jabuticaba (Myrciaria cauliflora) extract	20
A novel electrochemical device for naringin quantification and removal from bitter variety of citrus fruits	20
Effects of the high-pulsed electric field pretreatment on the mechanical properties of fruits and vegetables	20
Fabrication and characterization of water-soluble phytosterol ester nanodispersion by emulsification-evaporation combined ultrasonic method	20
From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes	20
Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment	20
Developing radio frequency blanching process of apple slice	20
Enhanced thermal stability of lactic acid bacteria during spray drying by intracellular accumulation of calcium	20
Freeze concentration of apple juice followed by centrifugation of ice packed bed	20
An application to analyzing and correcting for the effects of irregular topographies on NIR hyperspectral images to improve identification of moldy peanuts	20
Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking	20
Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: Unloaded and vitamin D3-loaded vesicles	20
The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system	20
Towards human-robot collaboration in meat processing: Challenges and possibilities	19
Effect of surrounding medium on radio frequency (RF) heating uniformity of corn flour	19
The role of convection in electrohydrodynamic drying	19
Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy	19
Comparison of β-carotene loaded marine and egg phospholipids nanoliposomes	19
Microwave drying of balsam pear with online aroma detection and control	19
Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material	19
The influence of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables	19
Intensified DES mediated ultrasound extraction of tannic acid from onion peel	19
Effects of moisture content and saccharide distribution on the stickiness of syrups	19
Development of a complementary-frequency strategy to improve microwave heating of gellan gel in a solid-state system	19
Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases	19
Creating protein-rich snack foods using binder jet 3D printing	19
Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products	19
Glycation of whey protein isolate and emulsions prepared by conjugates	19
Alkalinization of acid whey by means of electrodialysis with bipolar membranes and analysis of induced membrane fouling	19
Effect of the native fat globule size on foaming properties and foam structure of milk	19
How additive manufacturing can boost the bioactivity of baked functional foods	19