Journal of Food Engineering

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
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	93
Pickering emulsion gel stabilized by Auricularia auricula protein	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
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	88
Wet-mixing improved reconstitution of powdered cocoa beverage	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
Exploring multicomponent equilibrium and cross-diffusion in osmotic dehydration: A new perspective on mass transfer	67
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	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

Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	59
Pickering emulsion stabilized using modified gluten protein	59
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	59
Fine grained food image recognition based on swin transformer	58
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
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
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	54
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
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
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
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
Relative humidity-triggered polyamide 4/Cinnamaldehyde core-shell nanofibers for antibacterial packaging	49
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
Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer	48
A novel process to produce stratified structures in food	47
Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness	47
Editorial Board	47
Editorial Board	45
Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion	43
Structural and functional analysis of a new co-processed tableting excipient for food compaction processes	43
Editorial Board	43
Prediction of pork tenderness using viscoelastic parameters	43
Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils	43
Predicting coho cold-chain quality via fractional-order models across subzero isotherms	42
Modelling and optimization of catechu-based oxygen scavenger systems	42
Heat-induced bovine serum albumin nanocapsules for odor masking of perilla oil	42
Design and evaluation of a semi-continuous vacuum frying system to produce high-quality chips from ripened fruits: Application to plantain	41
Potential use of gluten hydrolysate as a plasticizer in high-moisture soy protein–gluten extrudates	41
3D printing confectionaries with tunable mechanical properties	41
Change in rapid salting kinetics and characteristics of hen egg yolks	40
Internet of Things (IoT): Operational automation in experimental and computational analyses of hop residues drying	40
Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes	40
Development of a reverse osmosis and nanofiltration membrane cascade to produce skim milk concentrate	40
Investigating the damage characteristics of kiwifruits through the integration of compressive load and finite element method	39
Geometry optimization of microwavable food to improve heating uniformity	39
A cholecalciferol-loaded emulsion stabilized by a pea protein isolate–inulin complex and its application in 3D food printing	38
Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology	38
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying	38

A new technique for glycosylation modification of soy protein isolates using magnetically induced electric field: focus on structure and gel properties	38
Analysis of the collision-damage susceptibility of sweet cherry related to environment temperature: A numerical simulating method	38
Study of air flow and heat transfer in soybean piles based on CT	38
Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization	38
Influence of dispersity and microstructure of organic-inorganic powder mixtures on the moisture sensitivity in compaction	37
3D food printing curing technology based on gellan gum	37
Design and development of dual-extruder food 3D printer based on selective compliance assembly robot arm and printing of various inks	37
Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design	36
Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder	36
Humidity and pH dual-responsive smart nanofiber antimicrobial packaging	36
A multi-electrode system for Pulsed Electric Field treatment chamber	36
Rheology of nano ZnO - Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films	36
Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption	36
Augmented reality for food quality assessment: Bridging the physical and digital worlds	36
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides	36
Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics	36
Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts	35
Curcumin in pectin-caseinate enhances resveratrol bioavailability	35
Preparation of pumpkin seed protein isolate nanoparticles by heat-assisted pH-shifting: Enhanced emulsification performance and dispersibility	35
Chitosan-highland barley gliadin complex stabilizes Pickering emulsion	35
A microfluidic method to systematically study droplet stability in highly concentrated emulsions	34
Enhancing scalability and consistency in pulsed electric field processing of microalgae: Integrating single-cell suspension rheology and multiphysics simulation	34
Micro-fluidic jet spray dried Pickering emulsion powders with high encapsulation efficiency: mechanistic insights into structural evolution during emulsion formation, drying and storage	34
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying	34
Editorial Board	34
Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system	34
Pore-scale modeling of antimicrobial gas flow in a bed of low-moisture food	34
Effect of concentration and temperature on the physical and thermophysical properties of coffee extract	34
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber	33
Effects of bubble and reactor shape on cold plasma yeast inactivation	33
Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch	33
3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method	33
Developing of biophysical food for monitoring postharvest supply chains for avocado and potato and deploying of biophysical apple	33
Impact of matrices composition and processes on β-galactosidase encapsulation	33
Effects of 433 MHz solid-state microwave processing on gel properties of sterilized low-salt (1 %) silver carp surimi	33
Effect of oil content on pin-milling of soybean	33
Simulation and experiment of dry ice jet freezing on seedless lychee	33
Intelligent monitoring of post-processing characteristics in 3D-printed food products: A focus on fermentation process of starch-gluten mixture using NIR and multivariate analysis	33
Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments	33
Development of a pilot ultrasound equipment and its optimal parameters for the rapid debitterizing of apricot kernels	33
Modeling and optimization of the extraction of ylang-ylang essential oils using surrogate models from simulated data, coupled with covariance matrix adaptation evolution strategy	33
Effect of design and molecular interactions on the food preserving properties of alginate/pullulan edible films loaded with grape pomace extract	32
Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness	32
Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals	32
Non-invasive inline rheometry for fluid foods containing millimeter-sized ingredients	32
Laser-assisted 3D printing for localized coagulation of minced shrimp	32
Recent advances of high voltage electric field technology and its application in food processing: A review with a focus on corona discharge and static electric field	31
Bread contamination detection using deep learning and thermal imaging	31
Effects of ingredients on the gas phase of whole wheat flour dough	31
Chlorophyll content estimation and ripeness detection in tomato fruit based on NDVI from dual wavelength LiDAR point cloud data	31
DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing	30
Review of the technical readiness of ultrafiltration membrane-based sugarcane juice clarification and subsequent sugar production	30
Novel plant-based cream cheese: A tribology perspective	30
Designing novel truncated aptamers for sensitive tropomyosin detection in shrimp products	30
Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions	29
Experimental study on the impact of key material properties on flowability of sucrose and maltodextrin	29
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing	29
Foaming properties of dried egg white at different outlet temperatures	29
Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field	29
Editorial Board	29
Effect of sodium alginate on freeze-thaw stability of deacetylated konjac glucomannan gel	29
Utilization of checkerboard method for synergistic vapor-phase antimicrobial effect in water resistant ternary poly(vinyl alcohol) films for sustainable food packaging	29
Editorial Board	29
Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process	29
In vitro protein and starch digestibilities of multigrain sorghum-barley mixtures	28
Editorial Board	28
Modeling the impregnation of roselle antioxidants into papaya cubes	28
Heat transfer modelling for novel infrared peeling of potato	28
Leveraging butter-whey protein interactions to engineer starch-based inks for high-fidelity 3D food printing	28
Measuring posture and volume of meals for meal-assisting robotics	28
Fabrication of hordein/chitosan nanoparticles for encapsulation of curcumin	28
Vitamin C and β-carotene co-loaded in marine and egg nanoliposomes	28
Heat and mass transfer with chemical kinetics in alcoholic fermentation of multiple sugars: Lumped formulation and dimensional analysis	28
Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures	28
Modelling mastication and aroma release from white rice during food oral processing	27
Walnut protein-based 3D printed cream substitute	27
Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals	27
Sustained-release effect of eggshell powder microcapsules on lavender essential oil	27
Enhanced powder characteristics of succinic acid through crystallization techniques for food industry application	27
A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity	27

Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk	26
Toward a digital twin for beer quality control: development of a digital model integrating industrial process data and model-based fermentation descriptors	26
Freeze-thaw stability of oilseed rape oleosome emulsions	26
Particle structure development during spray drying from a single droplet to pilot-scale perspective	26
A rapid and accurate computer vision system for measuring the volume of axi-symmetric natural products based on cubic spline interpolation	26
Facilitated machine learning for image-based fruit quality assessment	26
Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)	26
Tailoring the surface and rheological properties of gelatine-based hydrogel films via indirect cold plasma treatment for engineering applications	26
Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices	26
Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact	26
A “smart-sensing” bactericidal protein-based Pickering emulsion	26
Digital twin integration for dynamic quality loss control in fruit supply chains	25
Monitoring the texture of high-moisture extrudates in the cooling die of an extruder using near-infrared spectroscopy	25
Effect of oscillating magnetic fields on freezing of a colloidal dispersion of superparamagnetic nanoparticles	25
Editorial Board	25
Editorial Board	25
Impact of dispersion techniques and spray-drying on whey protein isolate powders properties	25
Can rheometer be used for determination of baking stability of cocoa based filling creams	24
Editorial Board	24
Numerical study of starch-gluten dough: Deformation and extrusion	24
Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure	24
Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace	24
Thermomechanical effects during air blast freezing of fruit pulp model solutions with different sucrose concentrations in metal drums	24
Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions	24
Effect of temperature and airflow in CO2-refrigerated cold storage on pork shelf life	24
Morphological analysis of corn xerogel and its shape shifting in water	24
Coefficient of restitution of kiwifruit without external interference	24
Acidicity-sensitive mucosal adhesive particles enhance sweetness	24
Fermentation of soybean residue by A. auricula: Mechanisms and uses	24
Characterization of the powder flow behavior of cooked Adzuki bean using image analysis and grinding models	24
Editorial Board	24
Effect of dasher design and processing conditions on residence time distribution of ice cream produced with a continuous scraped surface freezer	23
Engineering pH-responsive hyaluronic acid-tilapia protein Pickering emulsions for intestinal targeted delivery of quercetin	23
Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum	23
Encapsulation of tyrosinase in liposomes: A biomimetic approach to efficient biodetection of polyphenols in grape juice	23
Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis	23
Orientation simulation and image experiment for flexible biomass particle in wedge fluidization channel	23
Digital twins for autonomous thermal food processing: A model predictive control study with reduced-order models of augmented neural ordinary differential equation type	23
Binary collisions of drying maltodextrin droplets and glass beads	23
Smartphone application assisted optoelectronic nose for monitoring milk freshness	23
Economic hybrid configuration of a multi-effect evaporative crystallizer for heat-sensitive L-glutamine with the simultaneous production of a heat-stable substance	23
A new insight on oil penetration of breaded fish nuggets during deep-fat frying based on the surfactant effect	23
Improved hydrogenation process for margarine production with no trans fatty acid formation by non-thermal plasma with needle-in-tube configuration	23
CNN-assisted accurate smartphone testing of μPAD for pork sausage freshness	23
Food quality 4.0: From traditional approaches to digitalized automated analysis	23
Comparison of deep learning models for 3D food printing monitoring system	23
Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination	23
Aspartic acid/arginine enhance the stability of gelatin emulsions	22
Biorefining of liquid insect fractions by microfiltration to increase functionality	22
Qualitative differentiation of non-deteriorated and deteriorated codonopsis radix using a portable spectrometric system with a multispectral sensor chipset	22
Editorial Board	22
Editorial Board	22
High-performance coaxial 3D printing towards emulsion-Vitamin D formability	22
Engineered hybrid electrode for endocrine disruptor detection in milk products	22
Nucleation mechanism in the absence and presence of an electric field	22
Improving 3D food printing performance using computer vision and feedforward nozzle motion control	22
Healthy bread quality index based on food label information	22
Intelligent control of microwave vacuum drying based on online aroma monitoring	22
Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths	22
Predicting ASTA color values of peppers via LED-induced fluorescence	22
Editorial Board	22
Comparison of UV-LED treatments at 255 and 281 nm in continuous-flow on bacterial inactivation, quality, nutrients and electrical efficiency in beverages	22
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels	22
Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size	21
Advancement in fruit drying through the analysis of moisture sorption isotherms: Processing effects on Australian native fruits in comparison to apple	21
Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise	21
Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality	21
Non-invasive prediction of mango quality using near-infrared spectroscopy: Assessment on spectral interferences of different packaging materials	21
Effect of atmospheric pressure changes on gas transmission through microperforated packages of respiring products	21
How do morphological changes of caffeine hydrate influence caking	21
Modeling of specific migration from food contact materials	21
Development of an active packaging with an oxygen scavenger and moisture adsorbent for fresh lulo (Solanum quitoense)	21
Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch	21
Dependence of anisakid larva inactivation by pulsed power on various parameters	21
A real-time predictive complementary relative phase shifting strategy for dual-port solid-state microwave heating process	21
Integration of oleaginous yeast-produced lipids into plant-based milk alternatives	21
In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system	21
Regulating the thermal properties of egg white by adding surfactants	21
Digital twin for predicting and controlling food fermentation: A case study of kombucha fermentation	20
Editorial Board	20
Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation	20
Oral fast dissolving films made with alginate and whey protein for resveratrol delivery	20
A cost-effective over-temperature alarm system for cold chain delivery	20
Optimizing the postharvest supply chain of imported fresh produce with physics-based digital twins	20
Editorial Board	20
Fabrication of nanoemulsion stabilized by high-pressure modified soy protein isolate-genistein for the encapsulation of lutein	20
Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic	20
Enhancing variability in fibrous structures via geometric modifications of breaker plates in high-moisture extrusion of meat analogues	20
Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro	20
Is human perception reliable? Toward illumination robust food freshness prediction from food appearance — Taking lettuce freshness evaluation as an example	20
Editorial Board	20
Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes	20
Numerical simulation and optimization of Lonicerae Japonicae Flos extract spray drying process based on temperature field verification and deep reinforcement learning	20
Incorporation of natural polyphenols, obtained from blueberry by-products, as active agent for raspberry packaging applications	20
Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention	20