Journal of Food Engineering

Article	Citations
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	168
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	138
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	116
Pickering emulsion gel stabilized by Auricularia auricula protein	102
Fine grained food image recognition based on swin transformer	86
Kinetics of vitamin B12 thermal degradation in cow's milk	85
Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability	85
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	85
Understanding 3D food printing through computer simulation and extrusion force analysis	84
Creating protein-rich snack foods using binder jet 3D printing	84
A smart fruit size measuring method and system in natural environment	83
Wet-mixing improved reconstitution of powdered cocoa beverage	83
Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying	80
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	79
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	79
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	79
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	77
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	74
Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture	73
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	70
Determination and numerical modeling of sugar release from model food gels	69
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	69
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	66
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	64
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	62

Comparison of mathematical models used to simulate thermal processing of canned foods	61
Exploring multicomponent equilibrium and cross-diffusion in osmotic dehydration: A new perspective on mass transfer	58
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	58
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	58
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	57
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	57
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	56
Fish gelatin and gellan gum mixture as edible ink for 3D printing	55
Investigation of heat-induced oat drink fouling: Design and validation of a technical-scale test system	55
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	55
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	54
Real-time and accurate meal detection for meal-assisting robots	54
Liquid food mobility on anti-biofouling liquid infused surfaces	53
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	52
Pickering emulsion stabilized using modified gluten protein	52
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	52
Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage	51
Recording thermal history of pork meat by self-coloration gel	49
IoT-driven reflectance-based multimode colorimeter for real-time monitoring of crystallization process: A study on oleogels	49
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	49
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying	48
Editorial Board	47
Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics	47
Potential use of gluten hydrolysate as a plasticizer in high-moisture soy protein–gluten extrudates	47
Development of a reverse osmosis and nanofiltration membrane cascade to produce skim milk concentrate	46
Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology	46
Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder	45
Study of air flow and heat transfer in soybean piles based on CT	44
Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion	44
Structural and functional analysis of a new co-processed tableting excipient for food compaction processes	44
Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes	43
Editorial Board	42
Editorial Board	42
Editorial Board	42
Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization	41
Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel	41
Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness	40
Analysis of cocoa particle roasting process in a μ-reactor	40
Change in rapid salting kinetics and characteristics of hen egg yolks	39
A new technique for glycosylation modification of soy protein isolates using magnetically induced electric field: focus on structure and gel properties	39
Relative humidity-triggered polyamide 4/Cinnamaldehyde core-shell nanofibers for antibacterial packaging	39
Augmented reality for food quality assessment: Bridging the physical and digital worlds	39
Geometry optimization of microwavable food to improve heating uniformity	39
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	38
A cholecalciferol-loaded emulsion stabilized by a pea protein isolate–inulin complex and its application in 3D food printing	37
Humidity and pH dual-responsive smart nanofiber antimicrobial packaging	37
3D printing confectionaries with tunable mechanical properties	37
A novel process to produce stratified structures in food	37
Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer	37
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	37

Modelling and optimization of catechu-based oxygen scavenger systems	36
Internet of Things (IoT): Operational automation in experimental and computational analyses of hop residues drying	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
Predicting coho cold-chain quality via fractional-order models across subzero isotherms	36
Design and evaluation of a semi-continuous vacuum frying system to produce high-quality chips from ripened fruits: Application to plantain	36
Heat-induced bovine serum albumin nanocapsules for odor masking of perilla oil	36
A multi-electrode system for Pulsed Electric Field treatment chamber	35
Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption	35
Design and development of dual-extruder food 3D printer based on selective compliance assembly robot arm and printing of various inks	35
Investigating the damage characteristics of kiwifruits through the integration of compressive load and finite element method	34
Effect of oil content on pin-milling of soybean	34
Editorial Board	34
Impact of matrices composition and processes on β-galactosidase encapsulation	34
Effect of concentration and temperature on the physical and thermophysical properties of coffee extract	34
Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process	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
X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage	33
Development of a pilot ultrasound equipment and its optimal parameters for the rapid debitterizing of apricot kernels	33
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber	33
Developing of biophysical food for monitoring postharvest supply chains for avocado and potato and deploying of biophysical apple	33
Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals	33
Rheology of nano ZnO - Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films	33
Effects of ingredients on the gas phase of whole wheat flour dough	33
Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments	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
Bread contamination detection using deep learning and thermal imaging	32
Effects of 433 MHz solid-state microwave processing on gel properties of sterilized low-salt (1 %) silver carp surimi	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
Curcumin in pectin-caseinate enhances resveratrol bioavailability	31
Pore-scale modeling of antimicrobial gas flow in a bed of low-moisture food	31
Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts	31
Chlorophyll content estimation and ripeness detection in tomato fruit based on NDVI from dual wavelength LiDAR point cloud data	31
Laser-assisted 3D printing for localized coagulation of minced shrimp	31
Review of the technical readiness of ultrafiltration membrane-based sugarcane juice clarification and subsequent sugar production	31
Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch	30
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying	30
A microfluidic method to systematically study droplet stability in highly concentrated emulsions	30
Effect of sodium alginate on freeze-thaw stability of deacetylated konjac glucomannan gel	30
DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing	30
Modeling and optimization of the extraction of ylang-ylang essential oils using surrogate models from simulated data, coupled with covariance matrix adaptation evolution strategy	30
Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system	30
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing	30
Non-invasive inline rheometry for fluid foods containing millimeter-sized ingredients	30
Simulation and experiment of dry ice jet freezing on seedless lychee	30
Enhancing scalability and consistency in pulsed electric field processing of microalgae: Integrating single-cell suspension rheology and multiphysics simulation	30
Preparation of pumpkin seed protein isolate nanoparticles by heat-assisted pH-shifting: Enhanced emulsification performance and dispersibility	30
Designing novel truncated aptamers for sensitive tropomyosin detection in shrimp products	29
Chitosan-highland barley gliadin complex stabilizes Pickering emulsion	29
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	29
Online measurement of syrup brix with microwave open coaxial resonator sensor	29
Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness	29
Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design	28
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides	28
Effect of design and molecular interactions on the food preserving properties of alginate/pullulan edible films loaded with grape pomace extract	28
Novel plant-based cream cheese: A tribology perspective	28
Sustained-release effect of eggshell powder microcapsules on lavender essential oil	27
Heat and mass transfer with chemical kinetics in alcoholic fermentation of multiple sugars: Lumped formulation and dimensional analysis	27
Editorial Board	27
Experimental study on the impact of key material properties on flowability of sucrose and maltodextrin	27
Editorial Board	27
Freeze-thaw stability of oilseed rape oleosome emulsions	27
Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk	27
Monitoring the texture of high-moisture extrudates in the cooling die of an extruder using near-infrared spectroscopy	26
A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity	26
A “smart-sensing” bactericidal protein-based Pickering emulsion	26
Enhanced powder characteristics of succinic acid through crystallization techniques for food industry application	26
Utilization of checkerboard method for synergistic vapor-phase antimicrobial effect in water resistant ternary poly(vinyl alcohol) films for sustainable food packaging	26
Vitamin C and β-carotene co-loaded in marine and egg nanoliposomes	26
Fabrication of hordein/chitosan nanoparticles for encapsulation of curcumin	26
Foaming properties of dried egg white at different outlet temperatures	26
Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field	25
Heat transfer modelling for novel infrared peeling of potato	25
Modelling mastication and aroma release from white rice during food oral processing	25
Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)	25
Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions	25
Measuring posture and volume of meals for meal-assisting robotics	25
Leveraging butter-whey protein interactions to engineer starch-based inks for high-fidelity 3D food printing	25
Particle structure development during spray drying from a single droplet to pilot-scale perspective	25

Toward a digital twin for beer quality control: development of a digital model integrating industrial process data and model-based fermentation descriptors	24
Modeling the impregnation of roselle antioxidants into papaya cubes	24
Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals	24
Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact	24
A rapid and accurate computer vision system for measuring the volume of axi-symmetric natural products based on cubic spline interpolation	24
Digital twin integration for dynamic quality loss control in fruit supply chains	24
In vitro protein and starch digestibilities of multigrain sorghum-barley mixtures	24
Tailoring the surface and rheological properties of gelatine-based hydrogel films via indirect cold plasma treatment for engineering applications	24
Facilitated machine learning for image-based fruit quality assessment	24
Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures	24
Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices	24
Walnut protein-based 3D printed cream substitute	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
Acidicity-sensitive mucosal adhesive particles enhance sweetness	23
Editorial Board	23
Editorial Board	23
Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure	23
Binary collisions of drying maltodextrin droplets and glass beads	23
Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis	23
Thermomechanical effects during air blast freezing of fruit pulp model solutions with different sucrose concentrations in metal drums	23
Editorial Board	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
Orientation simulation and image experiment for flexible biomass particle in wedge fluidization channel	23
Morphological analysis of corn xerogel and its shape shifting in water	22
Food quality 4.0: From traditional approaches to digitalized automated analysis	22
Can rheometer be used for determination of baking stability of cocoa based filling creams	22
Effect of oscillating magnetic fields on freezing of a colloidal dispersion of superparamagnetic nanoparticles	22
Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions	22
Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace	22
Improving 3D food printing performance using computer vision and feedforward nozzle motion control	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
Fermentation of soybean residue by A. auricula: Mechanisms and uses	22
Numerical study of starch-gluten dough: Deformation and extrusion	22
A new insight on oil penetration of breaded fish nuggets during deep-fat frying based on the surfactant effect	22
Digital twins for autonomous thermal food processing: A model predictive control study with reduced-order models of augmented neural ordinary differential equation type	22
Engineering pH-responsive hyaluronic acid-tilapia protein Pickering emulsions for intestinal targeted delivery of quercetin	22
Comparison of deep learning models for 3D food printing monitoring system	22
Encapsulation of tyrosinase in liposomes: A biomimetic approach to efficient biodetection of polyphenols in grape juice	21
Characterization of the powder flow behavior of cooked Adzuki bean using image analysis and grinding models	21
Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination	21
Healthy bread quality index based on food label information	21
Study on drying behavior of additive droplets by reaction engineering approach	21
Coefficient of restitution of kiwifruit without external interference	21
Improved hydrogenation process for margarine production with no trans fatty acid formation by non-thermal plasma with needle-in-tube configuration	21
Editorial Board	21
Effect of atmospheric pressure changes on gas transmission through microperforated packages of respiring products	21
Effect of dasher design and processing conditions on residence time distribution of ice cream produced with a continuous scraped surface freezer	21
Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein	21
CNN-assisted accurate smartphone testing of μPAD for pork sausage freshness	21
Editorial Board	21
Smartphone application assisted optoelectronic nose for monitoring milk freshness	21
Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise	20
Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size	20
Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes	20
Engineered hybrid electrode for endocrine disruptor detection in milk products	20
Predicting ASTA color values of peppers via LED-induced fluorescence	20
A real-time predictive complementary relative phase shifting strategy for dual-port solid-state microwave heating process	20
Enhancing variability in fibrous structures via geometric modifications of breaker plates in high-moisture extrusion of meat analogues	20
Qualitative differentiation of non-deteriorated and deteriorated codonopsis radix using a portable spectrometric system with a multispectral sensor chipset	20
Incorporation of natural polyphenols, obtained from blueberry by-products, as active agent for raspberry packaging applications	20
Prediction of size distribution in dairy cream homogenization	20
Aspartic acid/arginine enhance the stability of gelatin emulsions	20
Nucleation mechanism in the absence and presence of an electric field	20
Oral fast dissolving films made with alginate and whey protein for resveratrol delivery	20
How do morphological changes of caffeine hydrate influence caking	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
Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic	20
Regulating the thermal properties of egg white by adding surfactants	20
Preparation of TiO2-nanotube-based photocatalysts and degradation kinetics of patulin in simulated juice	20
Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch	20
Modeling of specific migration from food contact materials	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	19
Development of an active packaging with an oxygen scavenger and moisture adsorbent for fresh lulo (Solanum quitoense)	19
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels	19
Integration of oleaginous yeast-produced lipids into plant-based milk alternatives	19
In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system	19
Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro	19
Intelligent control of microwave vacuum drying based on online aroma monitoring	19
Digital twin for predicting and controlling food fermentation: A case study of kombucha fermentation	19
Non-invasive prediction of mango quality using near-infrared spectroscopy: Assessment on spectral interferences of different packaging materials	19
A cost-effective over-temperature alarm system for cold chain delivery	19
Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality	19
Numerical simulation and optimization of Lonicerae Japonicae Flos extract spray drying process based on temperature field verification and deep reinforcement learning	19
High-performance coaxial 3D printing towards emulsion-Vitamin D formability	19
Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention	19
Whey draining of goat milk cheese: A model study using frontal filtration	18
Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems	18
Study on uniformity of linear vibrating rice feeding device with matrix-designed outlets based on discrete element method	18
Effect of cold plasma treatment on the structure and emulsifying activities of phycocyanin	18
Development and validation of analytical charts for microwave assisted thermal pasteurization of selected food products	18
Application of the global stability index method to shelf-life prediction and physiochemical characteristics analysis of enteral feeding formula during storage	18
Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology	18
Oil density and viscosity affect emulsion stability and destabilization mechanism	18