Journal of Food Engineering

Article	Citations
On line detection of defective apples using computer vision system combined with deep learning methods	183
Gelatin-based composite films and their application in food packaging: A review	162
Structuring the meat analogue by using plant-based derived composites	134
Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom	120
Cold plasma in food processing: Design, mechanisms, and application	116
Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes	86
Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria	79
Innovations in spray drying process for food and pharma industries	77
Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process	77
Rheological & 3D printing properties of potato starch composite gels	76
Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages	76
Enhancing the water holding capacity of model meat analogues through marinade composition	75
Food quality 4.0: From traditional approaches to digitalized automated analysis	75
Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model	72
Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution	71
3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation	69
Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems	68
A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii	66
Semi-transparent regenerated cellulose/ZnONP nanocomposite film as a potential antimicrobial food packaging material	65
On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning	64
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials	64
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates	64
The impact of ultrasound duration on the structure of β-lactoglobulin	63
Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties	63
Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace	62

Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin	61
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel	60
Effects of acetylated and octenyl-succinated starch on properties and release of green tea compounded starch/LLDPE blend films	60
Evaluating taste-related attributes of black tea by micro-NIRS	57
Detection of frozen pork freshness by fluorescence hyperspectral image	56
Programmable texture properties of cereal-based snack mediated by 3D printing technology	55
Food 3D printing: Effect of heat transfer on print stability of chocolate	55
Preparation, stability and antioxidant capacity of nano liposomes loaded with procyandins from lychee pericarp	55
Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics	54
Structural studies and bioactivity of sodium alginate edible films fabricated through ferulic acid crosslinking mechanism	53
Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices	53
A rheological approach to 3D printing of plasma protein based doughs	52
Microwave-induced spontaneous deformation of purple potato puree and oleogel in 4D printing	52
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders	52
Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision	52
Current status of non-thermal processing of probiotic foods: A review	51
Simulation and experimental investigation of a multi-temperature insulation box with phase change materials for cold storage	50
Non-destructive detection of egg qualities based on hyperspectral imaging	50
Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels	50
Uncertainty assessment for firmness and total soluble solids of sweet cherries using hyperspectral imaging and multivariate statistics	48
Lipid-based carriers for food ingredients delivery	47
Thermally buffering polyethylene/halloysite/phase change material nanocomposite packaging films for cold storage of foods	47
Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements	46
A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures	46
Double emulsions fortified with plant and milk proteins as fat replacers in cheese	46
Microfluidic droplet formation in co-flow devices fabricated by micro 3D printing	45
Advancement of forward osmosis (FO) membrane for fruit juice concentration	45
Bioactive and functional biodegradable packaging films reinforced with nanoparticles	45
Comparison of freezing and convective dehydrofreezing of vegetables for reducing cell damage	44
Characterization of emulsion films prepared from soy protein isolate at different preheating temperatures	44
Preparation and characterization of pickering emulsion stabilized by hordein-chitosan complex particles	44
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	44
Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing	44
Early warning and control of food safety risk using an improved AHC-RBF neural network integrating AHP-EW	44
Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages	43
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)	43
Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing	43
Electrohydrodynamic drying of foods: Principle, applications, and prospects	43
Feature wavelength selection and model development for rapid determination of myoglobin content in nitrite-cured mutton using hyperspectral imaging	43
Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications	42
Encapsulation of bioactive compounds using competitive emerging techniques: Electrospraying, nano spray drying, and electrostatic spray drying	41
Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR	41
Gold–silver core-shell nanorods based time-temperature indicator for quality monitoring of pasteurized milk in the cold chain	41
Synthesis of porous starch microgels for the encapsulation, delivery and stabilization of anthocyanins	41
Chia seed mucilage as a potential encapsulating agent of a natural food dye	40
Improving the antioxidant stability of flaxseed peptide fractions during spray drying encapsulation by surfactants: Physicochemical and morphological features	40
An eco-friendly film of pH-responsive indicators for smart packaging	40
Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions	40
Insulated box and refrigerated equipment with PCM for food preservation: State of the art	39
Plant protein in material extrusion 3D printing: Formation, plasticization, prospects, and challenges	39

Fabrication of zein–carboxymethyl cellulose nanoparticles for co-delivery of quercetin and resveratrol	39
Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system	39
Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems	39
Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical	38
Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs	38
Collagen/zein electrospun films incorporated with gallic acid for tilapia (Oreochromis niloticus) muscle preservation	38
Effect of step-down temperature drying on energy consumption and product quality of walnuts	37
Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery	37
Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation	37
Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein	37
Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion	37
Complexation of curcumin using proteins to enhance aqueous solubility and bioaccessibility: Pea protein vis-à-vis whey protein	37
Shelf-life prediction model of fresh-cut potato at different storage temperatures	36
Functional characterization of commercial plant proteins and their application on stabilization of emulsions	36
Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil	36
The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors	36
Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor	35
Investigation on evaluating the printable height and dimensional stability of food extrusion-based 3D printed foods	35
Continuous flow microwave system with helical tubes for liquid food heating	35
Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly	35
Effects of pulsed magnetic field on freezing kinetics and physical properties of water and cucumber tissue fluid	34
Improved generalization of spectral models associated with Vis-NIR spectroscopy for determining the moisture content of different tea leaves	34
Development of a portable electronic nose based on a hybrid filter-wrapper method for identifying the Chinese dry-cured ham of different grades	34
Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering	34
High internal phase emulsions stabilized solely by soy protein isolate	34
Wettability of gelatin-based films: The effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads	34
Computer vision online measurement of shiitake mushroom (Lentinus edodes) surface wrinkling and shrinkage during hot air drying with humidity control	33
Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals	33
The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat	33
Non-destructive prediction of soluble solid contents in Fuji apples using visible near-infrared spectroscopy and various statistical methods	33
Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment	33
Rancidity and moisture estimation in shelled almond kernels using NIR hyperspectral imaging and chemometric analysis	32
Experimental study on moisture kinetics and microstructure evolution in apples during high power microwave drying process	32
3D printing properties of Flammulina velutipes polysaccharide-soy protein complex hydrogels	32
Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly	32
Microencapsulation of curcumin using coconut milk whey and Gum Arabic	32
Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability	31
Identification, classification, and quantification of three physical mechanisms in oil-in-water emulsions using AlexNet with transfer learning	31
Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic	31
Particle structure development during spray drying from a single droplet to pilot-scale perspective	31
Improved encapsulation capacity of casein micelles with modified structure	30
Creating protein-rich snack foods using binder jet 3D printing	30
On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management	30
Reduced-fat chocolate spreads developed by water-in-oleogel emulsions	30
Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation	30
Anomaly detection during milk processing by autoencoder neural network based on near-infrared spectroscopy	30
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture	29
Physical properties and stability of quercetin loaded niosomes: Stabilizing effects of phytosterol and polyethylene glycol in orange juice model	29
Development and characterization of biopolymeric films of galactomannans recovered from spent coffee grounds	29
Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention	28
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	28
Microbial decontamination of red pepper powder using pulsed light plasma	28
Development of antibacterial film based on alginate fiber, and peanut red skin extract for food packaging	28
Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration	28
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	28
Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes	28
Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes	28
Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles	28
Production of customized food through the insertion of a formulated nanoemulsion using coaxial 3D food printing	28
Life cycle assessment of packaged organic dairy product: A comparison of different methods for the environmental assessment of alternative scenarios	27
Effect of material composition and 3D printing temperature on hot-melt extrusion of ethyl cellulose based medium chain triglyceride oleogel	27
Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time	27
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides	27
Multiscale modeling for food drying: A homogenized diffusion approach	27
From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes	27
Assessment of a novel window of dimensional stability for screening food inks for 3D printing	27
Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough	27
A physics-informed neural network-based surrogate framework to predict moisture concentration and shrinkage of a plant cell during drying	26
Towards human-robot collaboration in meat processing: Challenges and possibilities	26
Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field	26
Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans	26
Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: Unloaded and vitamin D3-loaded vesicles	26
The behavior of nanocellulose in gastrointestinal tract and its influence on food digestion	26
Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking	25
Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase	25
Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution	25
Development of durable and superhydrophobic nanodiamond coating on aluminum surfaces for improved hygiene of food contact surfaces	25
Eggshell crack detection using deep convolutional neural networks	25
Development of a complementary-frequency strategy to improve microwave heating of gellan gel in a solid-state system	25
Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited	25

Simulation of light propagation in citrus fruit using monte carlo multi-layered (MCML) method	25
Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract	25
Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases	24
3D food printing curing technology based on gellan gum	24
Glycation of whey protein isolate and emulsions prepared by conjugates	24
Numerical analysis of thermal and mechanical stress profile during the extrusion processing of plasticized starch by non-isothermal flow simulation	24
Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery	24
Intensified DES mediated ultrasound extraction of tannic acid from onion peel	24
Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics	24
Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material	24
The influence of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables	24
Influence of antigelation agents on frozen egg yolk gelation	23
Microscale 3D printing of fish analogues using soy protein food ink	23
Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens	23
Particle size, powder properties and the breakage behaviour of infant milk formula	23
Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing	23
Effect of lossy thin-walled cylindrical food containers on microwave heating performance	23
Non-destructive quality determination of frozen food using NIR spectroscopy-based machine learning and predictive modelling	23
Application of ensemble neural-network method to integrated sugar content prediction model for citrus fruit using Vis/NIR spectroscopy.	23
Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure	23
Improving curcumin retention in oil-in-water emulsions coated by chitosan and their disperse stability exposed to thermal treatments	22
Optimal packaging for strawberry transportation: Evaluation and modeling of the relationship between food loss reduction and environmental impact	22
Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment	22
Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices	22
Effect of the native fat globule size on foaming properties and foam structure of milk	22
Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals	22
Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material	22
Effect of surrounding medium on radio frequency (RF) heating uniformity of corn flour	22
Industrial methods of freezing, thawing and subsequent chilled storage of whitefish	22
A CFD model for investigating the dynamics of liquid gastric contents in human-stomach induced by gastric motility	22
Microwave drying of balsam pear with online aroma detection and control	22
High-pressure processing: Effect on textural properties of food- A review	22
Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties	22
A review of Maillard reactions in spray dryers	22
Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures	22
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
The encapsulation of hydroxytyrosol-rich olive oil in Eudraguard® protect via supercritical fluid extraction of emulsions	22
Enhancement of oil resistance of cellulose packaging paper for food application by coating with materials derived from natural polymers	22
Serial fractionation of spent brewer's yeast protein hydrolysate by ultrafiltration: A peptide-rich product with low RNA content	22
Optimizing the postharvest supply chain of imported fresh produce with physics-based digital twins	21
Infrared convective drying of walnut with energy-exergy perspective	21
Near-infrared spectroscopy and machine learning for classification of food powders during a continuous process	21
Mathematical modeling of continuous microwave heating of surimi paste	21
Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying	21
Freeze concentration of apple juice followed by centrifugation of ice packed bed	21
In-situ measurements of drying and shrinkage characteristics during microwave vacuum drying of radish and potato	21
Cell permeabilization processes for improved encapsulation of oregano essential oil in yeast cells	21
The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system	21
Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins	21
The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions	21
Facilitated machine learning for image-based fruit quality assessment	21
A novel electrochemical device for naringin quantification and removal from bitter variety of citrus fruits	21
How additive manufacturing can boost the bioactivity of baked functional foods	21
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	21
Effects of the application of static magnetic fields during potato freezing	20
Effects of moisture content and saccharide distribution on the stickiness of syrups	20
A novel Egg Quality Index as an alternative to Haugh unit score	20
Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)	20
Physico-chemical and functional properties of microfluidized egg yolk	20
High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure	20
Fish freshness monitoring using UV-fluorescence imaging on Japanese dace (Tribolodon hakonensis) fisheye	20
Polyvinyl alcohol-based films plasticized with an edible sweetened gel enriched with antioxidant carminic acid	20
Spray freeze drying of dairy products: Effect of formulation on dispersibility	20
Characterisation of water in honey using a microwave cylindrical cavity resonator sensor	20
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods	20
Robust stability and antimicrobial activity of d-limonene nanoemulsion by sodium caseinate and high pressure homogenization	20
Effect of an oscillating magnetic field on the inhibition of ice nucleation and its application for supercooling preservation of fresh-cut mango slices	20
New strategies to fabricate starch/chitosan-based composites by extrusion	20
Freezing-induced myofibrillar protein denaturation: Contributions of freeze-concentration and role of cellobiose	20
The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends	20
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	20
Impact of sodium alginate on binary whey/pea protein-stabilised emulsions	20
Microencapsulation of linseed oil enriched with carrot pomace extracts using Particles from Gas Saturated Solutions (PGSS) process	19
Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production	19
Computational modelling for decarbonised drying of agricultural products: Sustainable processes, energy efficiency, and quality improvement	19
Micro-computed tomography study on bread dehydration and structural changes during ambient storage	19
Impact of household refrigeration parameters on postharvest quality of fresh food produce	19
Effect of various encapsulating agents on the beads' morphology and the viability of cells during BB-12 encapsulation through extrusion	19
Use of optical coherence tomography and light microscopy for characterisation of mechanical properties and cellular level responses of ‘Centurion’ blueberries during weight loss	19
Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy	19
From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread	19
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber	19
Shelf life predictive model for postharvest shiitake mushrooms	19
Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets	19
Development of a novel ethylene scavenger made up of pumice and potassium permanganate and its effect on preservation quality of avocados	19
Diffusion kinetics of nisin from composite coatings reinforced with nano-rhamnosomes	19
Coefficient of restitution of kiwifruit without external interference	19
4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing	19
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing	19
Change in rapid salting kinetics and characteristics of hen egg yolks	19
Coffee bean particle motion in a spouted bed measured using Positron Emission Particle Tracking (PEPT)	19
Anisotropic mechanical properties of Selective Laser Sintered starch-based food	19
Protective effect of carrier matrices on survival of Lactobacillus plantarum WCFS1 during single droplet drying explained by particle morphology development	18
Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules	18
Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile	18