Journal of Food Engineering

Article	Citations
Development of a portable electronic nose based on a hybrid filter-wrapper method for identifying the Chinese dry-cured ham of different grades	176
Electrohydrodynamic drying of foods: Principle, applications, and prospects	127
Designation and characterization of cold-set whey protein isolate-low acyl gellan gum emulsion-filled gel for enhancing limonene flavor perception: A study on structure, breakdown characteristics, and	92
A field detection system for oxytetracycline sensing in food with a custom made cyclic voltammograph	85
Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials	79
Fish gelatin and gellan gum mixture as edible ink for 3D printing	76
Tissue structural analysis for internal browning sweet potatoes using magnetic resonance imaging and bio-electrochemical impedance spectroscopy	75
Simultaneous adsorption of acid and flavonoids from hawthorn juice onto resins	72
Fine grained food image recognition based on swin transformer	71
Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation	71
Kinetic analysis and back propagation neural network model for shelf-life estimation of stabilized rice bran	69
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	68
Study on uniformity of linear vibrating rice feeding device with matrix-designed outlets based on discrete element method	65
Towards computer-aided hygienic design: Definition of a knowledge-based system for food processing equipment	64
Rheology of cocoa butter	63
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties	61
Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates	61
Editorial Board	58
Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures	58
Development and validation of analytical charts for microwave assisted thermal pasteurization of selected food products	57
Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes	57
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	57
The combination of microwave and hot-air drying to prepare collagen fiber powder from cowhide	56
Signifying the information carrying bands of hyperspectral imaging for honey botanical origin classification	55
Editorial Board	54

Friction study of honey-water in a mimicked soft oral environment	53
Prediction of mixture pelleting based on compression parameters	52
In-line detection method for crystallization, contraction and mold detachment during cooling of confectionery products	51
Editorial Board	50
A starch digestion model considering intrinsic granular properties	48
Editorial Board	47
Construction of propolis flavonoids-phospholipid complex loaded O/W submicron emulsion for enhancing in-vivo dilution stability and gastrointestinal absorption efficiency	46
Developing effective radio frequency drying processes for tiger nuts: Dynamic analysis of moisture state, dielectric properties and quality	46
Farinograph characteristics of wheat flour predicted by near infrared spectroscopy with an ensemble modelling method	46
Supercritical impregnation of polyphenols from passion fruit residue in corn starch aerogels: Effect of operational parameters	46
Computer simulation of microwave cooking of sweet potato – Kinetics analysis of reactions in the maltose production process and their modeling	45
Combining colloid milling and twin screw pressing for oleosome extraction	45
Protective effect of carrier matrices on survival of Lactobacillus plantarum WCFS1 during single droplet drying explained by particle morphology development	44
Modeling and optimization of sugarcane juice clarification process	44
Critical examination of particle swelling during wetting of ground coffee	44
Effect of fouling on falling film evaporator performance in industrial conditions of fruit juice concentrate production	44
Quantitative detection and sorting of broken kernels and chalky grains in milled rice using computer vision algorithms	44
Heterogeneous graph attention network for food safety risk prediction	44
The survival and stability of Lactobacillus rhamnosus GG as affected by particle formation during spray drying and spray-freeze drying	43
Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies	43
Effects of drying temperature of corn from the center and extremities of the corncob on morphology and technological, thermal, and pasting properties of isolated starch	43
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials	43
Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes	43
Effects of the application of static magnetic fields during potato freezing	43
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	43
Novel method and apparatus for evaluating knife performance in meat processing environments	43
Time-dependent rheological behavior of pineapple pulp foam and its relationship with foaming properties and quality attributes of dried powder	42
Mathematical modeling to estimate furan formation in thermally processed foods: A preliminary analysis considering carrots as a model food	42
Evaluation of fouling during ultrafiltration process of acid and sweet whey	42
Steviol glycosides improve the textural properties of whey protein gel	41
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	41
Editorial Board	41
Effect of liquid nitrogen spray quick-freezing technology on the quality of bamboo shoots, Dendrocalamus brandisii from Yunnan Province, China	40
Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches	40
Interactions and functionality of fiber components in a directly expanded starch matrix	39
Predicting the performance of direct contact membrane distillation (DCMD): Mathematical determination of appropriate tortuosity based on porosity	39
Effects of solutes and freezing front velocity on ice morphology in frozen ovine milk	39
Ingredient functionality in batter-type cake baking: Coupled multiphase poro-hygro-viscoelastic model	38
Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products	38
A smart fruit size measuring method and system in natural environment	38
Study of fast in-line measurement techniques for water ice characterization	37
Editorial Board	37
Fluidized bed drying of chickpeas: Developing a new drying schedule to reduce protein denaturation and remove trypsin inhibitors	37
Removal of phoxim, chlorothalonil and Cr3+ from vegetable using bubble flow	37
Editorial Board	36
Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers	36
Measuring viscoelasticity and friction of tempuras for robotic handling	36
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	36
Whey protein (amyloid)-aggregates in oil-water systems: The process-related comminution effect	35
Analysis of the compressibility of edible powders under low pressure	35

Editorial Board	34
Electrostatic separation of pea proteins assisted by COMSOL simulation	34
Structure of deposits formed by drying of droplets contaminated with Bacillus spores determines their resistance to rinsing and cleaning	34
End-to-end prediction of uniaxial compression profiles of apples during in vitro digestion using time-series micro-computed tomography and deep learning	34
Determination and numerical modeling of sugar release from model food gels	34
Editorial Board	34
Sensitivity analysis on the release of food active compounds from viscoelastic matrices	34
Antimicrobial effectiveness of beverage containers made of silver doped PET	33
Towards the development of a sterile model cheese for assessing the potential of hyperspectral imaging as a non-destructive fungal detection method	33
Enhancing milk quality assessment: A novel approach using an optical tongue with fiber-based Mach–Zehnder interferometry	33
Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR	33
Thin-film convective cooling-crystallisation characteristics of anhydrous milk fat (AMF)	32
Pineapple juice acidity removal using electrodeionization (EDI)	32
Pickering emulsion stabilized using modified gluten protein	32
Editorial Board	32
Simulation of the oxidation of microencapsulated oil based on oxygen distribution – Model setup and validation	32
Wet foam flow: A suitable method for improving surface hygiene in the food industry	32
Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases	32
Role of Food Engineering in Sustainability	32
Editorial Board	32
Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems	32
Carbon footprint comparison for technologies using frozen vegetable outgrades	32
Impact of chitosan/metal oxide-based blends on the rheology, stability, and microstructures of oil-in-water emulsions	31
Feasibility of imaging under structured illumination for evaluation of white striping in broiler breast fillets	30
Prediction of the glass transition temperature of low molecular weight components and polysaccharide mixtures	30
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	30
Tailoring W/O emulsions for application as inner phase of W/O/W emulsions: Modulation of the aqueous phase composition	30
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	30
Solute inclusion during progressive freeze concentration: A state diagram approach	29
Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment	29
Nano/microstructured hybrid composite particles containing cinnamon oil as an antibiotic alternative against food-borne pathogens	28
Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly	28
Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry	28
Premix membrane emulsification for the preparation of curcumin-loaded nanoemulsions	28
Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile	28
Real-time and accurate meal detection for meal-assisting robots	27
Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough	27
Improvement of 3D printing and subsequent microwave freeze-drying solidification accuracy of pineapple gel-based inks: Infill percentage control and internal models design	27
Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials method, sequence of physical processes, a	27
The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface	27
Multiscale modeling for food drying: A homogenized diffusion approach	27
Thermodynamic water adsorption analysis of biodegradable films based on corn starch-chitosan added with triblock copolymers	27
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	27
Shelf-life prediction model of fresh-cut potato at different storage temperatures	26
Study on the ultrasound-assisted drying process of deformable porous materials	26
Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties	26
Wet foam flow for cleaning food industry equipment: Role of geometry in maintaining removal efficiency of Bacillus spores.	26
Particle size distributions following chewing: Transformation of two-dimensional outcome from optical scanning to volume outcome from sieving	26
Approximation of heat and mass transport properties for one sided cake baking	26
Vacuum impregnation assisted simultaneous micronutrients fortification and phytic acid reduction in lentils	25
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	25
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	25
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	25
Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis	25
A simplified modelling approach for predicting shrinkage and sensitive material properties during low temperature air drying of porous food materials	25
Gamma radiation-assisted fabrication of bioactive-coated thyme nanoemulsion: A novel approach to improve stability, antimicrobial and antibiofilm efficacy	25
Stickiness of sugar syrups with and without particles	25
Editorial Board	25
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	25
Band selection pipeline for maturity stage classification in bell peppers: From full spectrum to simulated camera data	25
Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels	25
Effect of various encapsulating agents on the beads' morphology and the viability of cells during BB-12 encapsulation through extrusion	25
Potential of acoustic sensors for real-time monitoring of physicochemical properties of milk protein concentrate during ultrafiltration	24
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	24
Regulation of tapioca starch 3D printability by yeast protein: Rheological, textural evaluation, and machine learning prediction	24
Dynamic mechanism and structural property analysis of microfluidic-obtained pea protein fiber	24
Enhancing moisture transfer and quality attributes of tomato slices through synergistic cold plasma and Osmodehydration pretreatments during infrared-assisted pulsed vacuum drying	24
Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis	24
Changes in freezing parameters and temperature distribution of beef induced by AC electric field: Alleviation on freezing damage and myowater loss	24
Microwave cavity antenna for automatic detection of chicken breast muscles affected by wooden breast defect	24
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	24
Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate	24
Concentration and crystallization of Microbial Xylitol from oil palm empty fruit bunch (OPEFB) using submerged direct contact membrane distillation (DCMD)	24
Interaction properties of wine grapes: DEM analysis and experimental investigation	24
Research on the densification process and constitutive model of gluten	23
Effect of carboxymethyl cellulose binder on physical, thermal, and rheological properties of milk protein isolate/guar gum mixture powder	23
Exploring the self-assembly mechanisms of wheat gluten polypeptide hydrogels: Synthesis and characterization	23
Experimental and numerical investigations of cake baking in mold	22
Role of agitation in the freezing process of liquid foods using sucrose aqueous solution as a model liquid	22
Coffee bean particle motion in a spouted bed measured using Positron Emission Particle Tracking (PEPT)	22

Impact of high pressure homogenization on the properties of potato flour film-forming dispersions and the resulting films	22
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	22
Detection of cell membrane disruption using electrical impedance spectroscopy and acceleration of cell wall modification in carrot processed under low temperature blanching	22
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	22
Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods.	22
The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene	22
Kinetics of starch digestion in potato (Solanum tuberosum) flours: Innovative modelling and relationships with particle size	22
Silk for post-harvest horticultural produce safety and quality control	22
Multispectral analysis and molecular docking to predict the mechanism of molecular interactions of curcumin, zein and fucoidan complexes	22
Effect of type of fatty acid attached to sucrose ester on the stability of water-in-oil Pickering emulsion	22
Characterization and emulsification of BSA/theaflavins complexes	22
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	22
The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors	22
Modulating physicochemical properties of β-carotene in the microcapsules by polyphenols co-milling	22
Convective heat transfer characteristics within a multi-package during precooling	22
Reduced-fat chocolate spreads developed by water-in-oleogel emulsions	22
Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks	22
Heat transfer within a multi-package: Assessing the impact of package design on the cooling of strawberries	21
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	21
Modeling of fluid flow, carbohydrate digestion, and glucose absorption in human small intestine	21
Effect of an oscillating magnetic field on the inhibition of ice nucleation and its application for supercooling preservation of fresh-cut mango slices	21
Pickering emulsion hydrogel beads for curcumin encapsulation and food application	21
Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery	21
Pickering stabilizing capacity of Plasma-treated Grass pea protein nanoparticles	21
Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties	21
Production and characterization of 3D-printed foods with hybrid layered structures consisting of agricultural product-derived inks	21
Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration	21
Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods	21
On the importance of cooling in structuring processes for meat analogues	21
Modeling the RF heating uniformity contributed by a rotating turntable	21
Mathematical modeling of continuous microwave heating of surimi paste	21
Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems	21
Chemdeg, an R package for the analysis of foods isothermal degradation kinetics	20
High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure	20
Modulating sorbitol crystallization using impurities	20
Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder	20
Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria	20
Effects of thermal boundary conditions on the performance of spray dryers	20
Quantitative study on release kinetics of thymol in food packaging films	20
Laser scattering imaging combined with CNNs to model the textural variability in a vegetable food tissue	20
Characterization of pulsed light for microbial inactivation	20
Computational study on radio frequency thawing of irregularly shaped aquatic product: Using hairtail fish as an example	20
Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing	20
Impact of household refrigeration parameters on postharvest quality of fresh food produce	20
Rheological & 3D printing properties of potato starch composite gels	20
Application of nanoemulsion based edible coating on fresh-cut papaya	20
A non-invasive method for detection of freshness of packaged milk	20
Developing cold air assisted radio frequency tempering protocol based on heating rate, uniformity, and quality of frozen chicken breast	19
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	19
The behavior of nanocellulose in gastrointestinal tract and its influence on food digestion	19
Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying	19
Simulation of the rate of dissolution of sucrose crystals	19
Cleaning of thick viscoplastic soil layers by impinging water jets	19
Alcohol in praline fillings influences the water migration within the surrounding chocolate shell	19
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	19
Efficacy of ultrasonic cleaning on cockle shells	19
Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets	19
‘Isochoric freezing’: Ambitions and reality	19
Colour and chlorophyll level modelling in vacuum-precooled green beans during storage	19
Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention	19
Modeling the release of an antimicrobial agent from multilayer film containing coaxial electrospun polylactic acid nanofibers	19
Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure	18
Creating protein-rich snack foods using binder jet 3D printing	18
Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices	18
Water vapour condensation on the surface of bulky fruit: Some basics and a simple measurement method	18
Early warning and control of food safety risk using an improved AHC-RBF neural network integrating AHP-EW	18
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	18
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	18
Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles	18
Tactile sensing for tissue discrimination in robotic meat cutting: A feasibility study	18
Towards human-robot collaboration in meat processing: Challenges and possibilities	18
Dielectric and microwave-absorbing behavior of hydrated wheat starch-gluten systems in relation to water mobility	18
Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins	18
Understanding 3D food printing through computer simulation and extrusion force analysis	18
Fabrication of nanoemulsion stabilized by high-pressure modified soy protein isolate-genistein for the encapsulation of lutein	17
Evaluation of drying kinetics, physical properties, bioactive compounds, antioxidant activity and microstructure of Acanthopanax sessiliflorus fruits dried by microwave-assisted hot air drying method	17
Tailoring microstructure of superabsorbent film for active food packaging using carboxy methyl cellulose and biogenic vaterite CaCO3–Ag hybrid microspheres	17
Water reuse in the food processing industries: A review on pressure-driven membrane processes as reconditioning treatments	17
Rapid screening of tuna samples for food safety issues related to histamine content using fourier-transform mid-infrared (FT-MIR) and chemometrics	17
Improving the physical and wettability properties of skim milk powders through agglomeration and lecithination	17
3D/4d printing of β-cyclodextrin-based high internal phase emulsions	17
Characterization of single and hybrid mode drying of desiccated coconut	17
Deep learning-based hyperspectral image reconstruction for quality assessment of agro-product	17
Pickering emulsion gel stabilized by Auricularia auricula protein	17
State diagram of freeze-dried sardines (Sardinella longiceps, Valenciennes)	17
Editorial Board	17
Kinetics of vitamin B12 thermal degradation in cow's milk	17
Simple mathematical modelling to represent air-drying kinetics of potato peel	17
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour	17
Dynamic synchronization optimization of beef atmosphere packaging system	17
Co-crystallization of lactose-flavonoids using Panela cheese whey	17
Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates	16
Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing	16
Sugarcane juice extraction prediction with physical informed neural networks	16
Preparation of Pleurotus eryngii protein baked food by 3D printing	16