Journal of Food Engineering

Article	Citations
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	172
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	118
Determination and numerical modeling of sugar release from model food gels	104
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	89
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	87
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	87
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	86
Pickering emulsion gel stabilized by Auricularia auricula protein	86
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	84
Comparison of mathematical models used to simulate thermal processing of canned foods	84
Exploring multicomponent equilibrium and cross-diffusion in osmotic dehydration: A new perspective on mass transfer	84
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	82
Liquid food mobility on anti-biofouling liquid infused surfaces	81
Pickering emulsion stabilized using modified gluten protein	80
Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage	76
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	75
Real-time and accurate meal detection for meal-assisting robots	74
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	73
Fish gelatin and gellan gum mixture as edible ink for 3D printing	72
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	66
Kinetics of vitamin B12 thermal degradation in cow's milk	65
A smart fruit size measuring method and system in natural environment	64
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	62
Wet-mixing improved reconstitution of powdered cocoa beverage	60
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	59

Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	59
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	58
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	57
Understanding 3D food printing through computer simulation and extrusion force analysis	57
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	56
Creating protein-rich snack foods using binder jet 3D printing	56
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	54
Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture	54
Investigation of heat-induced oat drink fouling: Design and validation of a technical-scale test system	53
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying	53
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	52
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	52
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	51
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	50
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	50
Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability	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	49
Fine grained food image recognition based on swin transformer	48
Editorial Board	47
Recording thermal history of pork meat by self-coloration gel	47
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	47
Change in rapid salting kinetics and characteristics of hen egg yolks	47
Relative humidity-triggered polyamide 4/Cinnamaldehyde core-shell nanofibers for antibacterial packaging	47
Geometry optimization of microwavable food to improve heating uniformity	45
Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology	45
Potential use of gluten hydrolysate as a plasticizer in high-moisture soy protein–gluten extrudates	44
Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer	43
Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes	43
A cholecalciferol-loaded emulsion stabilized by a pea protein isolate–inulin complex and its application in 3D food printing	43
A multi-electrode system for Pulsed Electric Field treatment chamber	43
Analysis of cocoa particle roasting process in a μ-reactor	42
A novel process to produce stratified structures in food	42
IoT-driven reflectance-based multimode colorimeter for real-time monitoring of crystallization process: A study on oleogels	42
Design and development of dual-extruder food 3D printer based on selective compliance assembly robot arm and printing of various inks	42
Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness	40
Editorial Board	40
Editorial Board	39
Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics	39
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying	39
Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption	39
Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion	39
Editorial Board	39
Humidity and pH dual-responsive smart nanofiber antimicrobial packaging	39
Structural and functional analysis of a new co-processed tableting excipient for food compaction processes	38
Augmented reality for food quality assessment: Bridging the physical and digital worlds	38
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	38
Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel	37
Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder	37
Internet of Things (IoT): Operational automation in experimental and computational analyses of hop residues drying	36
Heat-induced bovine serum albumin nanocapsules for odor masking of perilla oil	36

Modelling and optimization of catechu-based oxygen scavenger systems	36
Analysis of the collision-damage susceptibility of sweet cherry related to environment temperature: A numerical simulating method	36
3D food printing curing technology based on gellan gum	36
Study of air flow and heat transfer in soybean piles based on CT	36
Predicting coho cold-chain quality via fractional-order models across subzero isotherms	36
Investigating the damage characteristics of kiwifruits through the integration of compressive load and finite element method	35
Design and evaluation of a semi-continuous vacuum frying system to produce high-quality chips from ripened fruits: Application to plantain	35
Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization	35
A new technique for glycosylation modification of soy protein isolates using magnetically induced electric field: focus on structure and gel properties	35
3D printing confectionaries with tunable mechanical properties	35
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying	34
Development of a reverse osmosis and nanofiltration membrane cascade to produce skim milk concentrate	34
Online measurement of syrup brix with microwave open coaxial resonator sensor	34
Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system	34
DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing	34
A microfluidic method to systematically study droplet stability in highly concentrated emulsions	34
Effects of ingredients on the gas phase of whole wheat flour dough	33
Editorial Board	33
Chitosan-highland barley gliadin complex stabilizes Pickering emulsion	33
Bread contamination detection using deep learning and thermal imaging	33
Micro-fluidic jet spray dried Pickering emulsion powders with high encapsulation efficiency: mechanistic insights into structural evolution during emulsion formation, drying and storage	33
Pore-scale modeling of antimicrobial gas flow in a bed of low-moisture food	33
Effect of concentration and temperature on the physical and thermophysical properties of coffee extract	33
Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design	33
Enhancing scalability and consistency in pulsed electric field processing of microalgae: Integrating single-cell suspension rheology and multiphysics simulation	33
Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts	32
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	32
X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage	32
Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch	32
Effect of oil content on pin-milling of soybean	32
Effects of 433 MHz solid-state microwave processing on gel properties of sterilized low-salt (1 %) silver carp surimi	32
Effect of sodium alginate on freeze-thaw stability of deacetylated konjac glucomannan gel	32
Non-invasive inline rheometry for fluid foods containing millimeter-sized ingredients	32
3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method	32
Effects of bubble and reactor shape on cold plasma yeast inactivation	32
Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments	32
Development of a pilot ultrasound equipment and its optimal parameters for the rapid debitterizing of apricot kernels	31
Simulation and experiment of dry ice jet freezing on seedless lychee	31
Rheology of nano ZnO - Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films	31
Impact of matrices composition and processes on β-galactosidase encapsulation	31
Modeling and optimization of the extraction of ylang-ylang essential oils using surrogate models from simulated data, coupled with covariance matrix adaptation evolution strategy	31
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber	31
Preparation of pumpkin seed protein isolate nanoparticles by heat-assisted pH-shifting: Enhanced emulsification performance and dispersibility	31
Developing of biophysical food for monitoring postharvest supply chains for avocado and potato and deploying of biophysical apple	31
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing	31
Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process	30
Curcumin in pectin-caseinate enhances resveratrol bioavailability	30
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides	30
Review of the technical readiness of ultrafiltration membrane-based sugarcane juice clarification and subsequent sugar production	30
Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals	29
Laser-assisted 3D printing for localized coagulation of minced shrimp	29
Designing novel truncated aptamers for sensitive tropomyosin detection in shrimp products	29
Effect of design and molecular interactions on the food preserving properties of alginate/pullulan edible films loaded with grape pomace extract	29
Novel plant-based cream cheese: A tribology perspective	28
Chlorophyll content estimation and ripeness detection in tomato fruit based on NDVI from dual wavelength LiDAR point cloud data	28
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	28
Editorial Board	28
Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness	28
Experimental study on the impact of key material properties on flowability of sucrose and maltodextrin	28
Sustained-release effect of eggshell powder microcapsules on lavender essential oil	27
Foaming properties of dried egg white at different outlet temperatures	27
Monitoring the texture of high-moisture extrudates in the cooling die of an extruder using near-infrared spectroscopy	27
Utilization of checkerboard method for synergistic vapor-phase antimicrobial effect in water resistant ternary poly(vinyl alcohol) films for sustainable food packaging	27
Editorial Board	27
Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field	27
Enhanced powder characteristics of succinic acid through crystallization techniques for food industry application	27
Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions	26
Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices	26
Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures	26
Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals	26
Measuring posture and volume of meals for meal-assisting robotics	26
Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact	26
In vitro protein and starch digestibilities of multigrain sorghum-barley mixtures	26
Tailoring the surface and rheological properties of gelatine-based hydrogel films via indirect cold plasma treatment for engineering applications	26
A rapid and accurate computer vision system for measuring the volume of axi-symmetric natural products based on cubic spline interpolation	25
Freeze-thaw stability of oilseed rape oleosome emulsions	25
Vitamin C and β-carotene co-loaded in marine and egg nanoliposomes	25
Modeling the impregnation of roselle antioxidants into papaya cubes	25
Leveraging butter-whey protein interactions to engineer starch-based inks for high-fidelity 3D food printing	25
Toward a digital twin for beer quality control: development of a digital model integrating industrial process data and model-based fermentation descriptors	25

Heat and mass transfer with chemical kinetics in alcoholic fermentation of multiple sugars: Lumped formulation and dimensional analysis	25
Walnut protein-based 3D printed cream substitute	25
Heat transfer modelling for novel infrared peeling of potato	25
Fabrication of hordein/chitosan nanoparticles for encapsulation of curcumin	25
Facilitated machine learning for image-based fruit quality assessment	24
A “smart-sensing” bactericidal protein-based Pickering emulsion	24
Editorial Board	24
Modelling mastication and aroma release from white rice during food oral processing	24
Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk	24
Digital twin integration for dynamic quality loss control in fruit supply chains	24
Impact of dispersion techniques and spray-drying on whey protein isolate powders properties	24
A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity	24
Particle structure development during spray drying from a single droplet to pilot-scale perspective	24
Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)	24
Binary collisions of drying maltodextrin droplets and glass beads	23
Fermentation of soybean residue by A. auricula: Mechanisms and uses	23
Morphological analysis of corn xerogel and its shape shifting in water	23
Effect of oscillating magnetic fields on freezing of a colloidal dispersion of superparamagnetic nanoparticles	23
Editorial Board	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
Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure	23
Editorial Board	23
Comparison of UV-LED treatments at 255 and 281 nm in continuous-flow on bacterial inactivation, quality, nutrients and electrical efficiency in beverages	23
Acidicity-sensitive mucosal adhesive particles enhance sweetness	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
Characterization of the powder flow behavior of cooked Adzuki bean using image analysis and grinding models	23
Numerical study of starch-gluten dough: Deformation and extrusion	23
Comparison of deep learning models for 3D food printing monitoring system	23
Editorial Board	23
Can rheometer be used for determination of baking stability of cocoa based filling creams	23
Engineering pH-responsive hyaluronic acid-tilapia protein Pickering emulsions for intestinal targeted delivery of quercetin	22
Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace	22
Orientation simulation and image experiment for flexible biomass particle in wedge fluidization channel	22
CNN-assisted accurate smartphone testing of μPAD for pork sausage freshness	22
Smartphone application assisted optoelectronic nose for monitoring milk freshness	22
Effect of dasher design and processing conditions on residence time distribution of ice cream produced with a continuous scraped surface freezer	22
Encapsulation of tyrosinase in liposomes: A biomimetic approach to efficient biodetection of polyphenols in grape juice	22
Coefficient of restitution of kiwifruit without external interference	22
Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination	22
Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions	22
Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis	21
Improved hydrogenation process for margarine production with no trans fatty acid formation by non-thermal plasma with needle-in-tube configuration	21
Improving 3D food printing performance using computer vision and feedforward nozzle motion control	21
Oral fast dissolving films made with alginate and whey protein for resveratrol delivery	21
Aspartic acid/arginine enhance the stability of gelatin emulsions	21
Enhancing variability in fibrous structures via geometric modifications of breaker plates in high-moisture extrusion of meat analogues	21
Thermomechanical effects during air blast freezing of fruit pulp model solutions with different sucrose concentrations in metal drums	21
Food quality 4.0: From traditional approaches to digitalized automated analysis	21
A new insight on oil penetration of breaded fish nuggets during deep-fat frying based on the surfactant effect	21
Editorial Board	21
Qualitative differentiation of non-deteriorated and deteriorated codonopsis radix using a portable spectrometric system with a multispectral sensor chipset	21
Engineered hybrid electrode for endocrine disruptor detection in milk products	21
Editorial Board	21
Digital twins for autonomous thermal food processing: A model predictive control study with reduced-order models of augmented neural ordinary differential equation type	21
Editorial Board	21
Healthy bread quality index based on food label information	21
How do morphological changes of caffeine hydrate influence caking	21
Prediction of size distribution in dairy cream homogenization	21
Predicting ASTA color values of peppers via LED-induced fluorescence	21
Starch gel rheology vs 3D printing: Multi-factor orthogonal study	21
Intelligent control of microwave vacuum drying based on online aroma monitoring	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
Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation	20
Biorefining of liquid insect fractions by microfiltration to increase functionality	20
Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths	20
Is human perception reliable? Toward illumination robust food freshness prediction from food appearance — Taking lettuce freshness evaluation as an example	20
Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality	20
Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro	20
Preparation of TiO2-nanotube-based photocatalysts and degradation kinetics of patulin in simulated juice	20
Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size	20
Numerical simulation and optimization of Lonicerae Japonicae Flos extract spray drying process based on temperature field verification and deep reinforcement learning	20
Optimizing the postharvest supply chain of imported fresh produce with physics-based digital twins	20
Modeling of specific migration from food contact materials	20
Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic	20
Incorporation of natural polyphenols, obtained from blueberry by-products, as active agent for raspberry packaging applications	20
Nucleation mechanism in the absence and presence of an electric field	20
High-performance coaxial 3D printing towards emulsion-Vitamin D formability	20
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels	20
Development of an active packaging with an oxygen scavenger and moisture adsorbent for fresh lulo (Solanum quitoense)	20
Pumpkin seed protein–quinoa protein heterologous complexes: from nutritional synergy to the molecular mechanisms and structural evolution of co-fibrillation	19
Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes	19
Editorial Board	19
Advancement in fruit drying through the analysis of moisture sorption isotherms: Processing effects on Australian native fruits in comparison to apple	19
Non-invasive prediction of mango quality using near-infrared spectroscopy: Assessment on spectral interferences of different packaging materials	19
Regulating the thermal properties of egg white by adding surfactants	19
Editorial Board	19
Fabrication of nanoemulsion stabilized by high-pressure modified soy protein isolate-genistein for the encapsulation of lutein	19
Dependence of anisakid larva inactivation by pulsed power on various parameters	19
Digital twin for predicting and controlling food fermentation: A case study of kombucha fermentation	19
Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch	19
Integration of oleaginous yeast-produced lipids into plant-based milk alternatives	19
Editorial Board	19
Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise	19
In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system	19
A cost-effective over-temperature alarm system for cold chain delivery	19