Journal of Food Engineering

Article	Citations
Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture	236
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	178
Real-time and accurate meal detection for meal-assisting robots	131
Role of Food Engineering in Sustainability	109
Editorial Board	100
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	95
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	88
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	79
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	77
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	74
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	74
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	73
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	71
Determination and numerical modeling of sugar release from model food gels	68
Pickering emulsion stabilized using modified gluten protein	68
Kinetics of vitamin B12 thermal degradation in cow's milk	67
Wet-mixing improved reconstitution of powdered cocoa beverage	66
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	66
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	66
Analysis of the compressibility of edible powders under low pressure	66
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	65
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	63
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	62
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	61
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	59

Pickering emulsion gel stabilized by Auricularia auricula protein	59
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	59
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	58
Fine grained food image recognition based on swin transformer	58
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	56
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	54
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	53
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	53
Impact of household refrigeration parameters on postharvest quality of fresh food produce	51
A smart fruit size measuring method and system in natural environment	51
Creating protein-rich snack foods using binder jet 3D printing	50
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	50
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	50
Fish gelatin and gellan gum mixture as edible ink for 3D printing	50
Understanding 3D food printing through computer simulation and extrusion force analysis	49
Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption	48
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	48
Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel	48
A novel process to produce stratified structures in food	48
Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer	47
Analysis of the collision-damage susceptibility of sweet cherry related to environment temperature: A numerical simulating method	47
Editorial Board	46
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	46
Analysis of cocoa particle roasting process in a μ-reactor	46
Editorial Board	46
Editorial Board	46
Augmented reality for food quality assessment: Bridging the physical and digital worlds	46
Editorial Board	45
Recording thermal history of pork meat by self-coloration gel	42
Change in rapid salting kinetics and characteristics of hen egg yolks	42
Structural and functional analysis of a new co-processed tableting excipient for food compaction processes	41
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying	41
3D printing confectionaries with tunable mechanical properties	41
Potential use of gluten hydrolysate as a plasticizer in high-moisture soy protein–gluten extrudates	41
A multi-electrode system for Pulsed Electric Field treatment chamber	41
Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion	41
Study of air flow and heat transfer in soybean piles based on CT	41
Development of a reverse osmosis and nanofiltration membrane cascade to produce skim milk concentrate	39
Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness	39
Design and development of dual-extruder food 3D printer based on selective compliance assembly robot arm and printing of various inks	39
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	38
Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization	38
3D food printing curing technology based on gellan gum	38
Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology	38
Investigating the damage characteristics of kiwifruits through the integration of compressive load and finite element method	37
Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics	36
Nanomechanical properties of potato flakes using atomic force microscopy	36
Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes	36
Geometry optimization of microwavable food to improve heating uniformity	36
Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles	35

Humidity and pH dual-responsive smart nanofiber antimicrobial packaging	35
A cholecalciferol-loaded emulsion stabilized by a pea protein isolate–inulin complex and its application in 3D food printing	35
Relative humidity-triggered polyamide 4/Cinnamaldehyde core-shell nanofibers for antibacterial packaging	34
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying	34
IoT-driven reflectance-based multimode colorimeter for real-time monitoring of crystallization process: A study on oleogels	34
Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts	33
Designing novel truncated aptamers for sensitive tropomyosin detection in shrimp products	33
Editorial Board	32
Impact of matrices composition and processes on β-galactosidase encapsulation	32
Editorial Board	32
X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage	32
Author's response for Letter to Editor sent by Paul Smith ( ) regarding the article “Hybrid hydrogel dispersed low fat and heat resistant chocolate” by F.P. Francis and R. Chidambaram [Journal of Food	32
Effect of oil content on pin-milling of soybean	32
Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch	31
Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments	31
Effect of concentration and temperature on the physical and thermophysical properties of coffee extract	31
Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system	31
3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method	31
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	30
Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design	30
A microfluidic method to systematically study droplet stability in highly concentrated emulsions	30
Effect of design and molecular interactions on the food preserving properties of alginate/pullulan edible films loaded with grape pomace extract	30
Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process	30
Effects of ingredients on the gas phase of whole wheat flour dough	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
Preparation of pumpkin seed protein isolate nanoparticles by heat-assisted pH-shifting: Enhanced emulsification performance and dispersibility	30
Optimizing screw profiles for twin-screw food extrusion processing through genetic algorithms and neural networks	30
DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing	29
Chlorophyll content estimation and ripeness detection in tomato fruit based on NDVI from dual wavelength LiDAR point cloud data	29
Chitosan-highland barley gliadin complex stabilizes Pickering emulsion	29
Developing of biophysical food for monitoring postharvest supply chains for avocado and potato and deploying of biophysical apple	29
Enhancing scalability and consistency in pulsed electric field processing of microalgae: Integrating single-cell suspension rheology and multiphysics simulation	29
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides	29
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber	29
Rheology of nano ZnO - Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films	29
Effects of bubble and reactor shape on cold plasma yeast inactivation	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	28
Laser-Assisted 3D Printing for Localized Coagulation of Minced Shrimp	28
Effect of sodium alginate on freeze-thaw stability of deacetylated konjac glucomannan gel	28
In vitro protein and starch digestibilities of multigrain sorghum-barley mixtures	28
Non-invasive inline rheometry for fluid foods containing millimeter-sized ingredients	28
Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals	28
Editorial Board	28
Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness	28
Online measurement of syrup brix with microwave open coaxial resonator sensor	28
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing	28
Novel plant-based cream cheese: A tribology perspective	28
Editorial Board	28
Experimental study on the impact of key material properties on flowability of sucrose and maltodextrin	27
Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions	27
Modelling mastication and aroma release from white rice during food oral processing	27
Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact	27
Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)	27
Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry	27
Modeling the impregnation of roselle antioxidants into papaya cubes	27
Heat and mass transfer with chemical kinetics in alcoholic fermentation of multiple sugars: Lumped formulation and dimensional analysis	27
A “smart-sensing” bactericidal protein-based Pickering emulsion	26
Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field	26
Fabrication of hordein/chitosan nanoparticles for encapsulation of curcumin	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	26
Foaming properties of dried egg white at different outlet temperatures	26
Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures	26
Heat transfer modelling for novel infrared peeling of potato	26
Treatment of cauliflower processing wastewater by nanofiltration and reverse osmosis in view of recycling	26
Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk	26
Freeze-thaw stability of oilseed rape oleosome emulsions	26
Measuring posture and volume of meals for meal-assisting robotics	26
Extrusion affects supercritical CO2 extraction of red pepper (Capsicum annuum L.) oleoresin	25
Walnut protein-based 3D printed cream substitute	25
Formation of dry beads for bioactives encapsulation by freeze granulation	25
Reconstitution of fruit powders: A process – structure – function approach	25
Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice	25
A simple time temperature indicator for real time microbial assessment in minimally processed fruits	25
Vitamin C and β-carotene co-loaded in marine and egg nanoliposomes	25
Enhanced powder characteristics of succinic acid through crystallization techniques for food industry application	24
Sustained-release effect of eggshell powder microcapsules on lavender essential oil	24
Utilization of checkerboard method for synergistic vapor-phase antimicrobial effect in water resistant ternary poly(vinyl alcohol) films for sustainable food packaging	24
A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity	24
Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals	24

Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices	24
Particle structure development during spray drying from a single droplet to pilot-scale perspective	24
Editorial Board	23
Binary collisions of drying maltodextrin droplets and glass beads	23
Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure	23
Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace	23
Kinetics of heat-induced changes in foods: A workflow proposal	23
Facilitated machine learning for image-based fruit quality assessment	23
Effect of oscillating magnetic fields on freezing of a colloidal dispersion of superparamagnetic nanoparticles	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
Fabrication and characterization of starch films containing chitosan nanoparticles using in situ precipitation and mechanoactivation techniques	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
Characterization of the powder flow behavior of cooked Adzuki bean using image analysis and grinding models	22
Editorial Board	22
Smartphone application assisted optoelectronic nose for monitoring milk freshness	22
Thermomechanical effects during air blast freezing of fruit pulp model solutions with different sucrose concentrations in metal drums	22
Cold plasma in food processing: Design, mechanisms, and application	22
Orientation simulation and image experiment for flexible biomass particle in wedge fluidization channel	22
Numerical study of starch-gluten dough: Deformation and extrusion	22
CNN-assisted accurate smartphone testing of μPAD for pork sausage freshness	21
Can rheometer be used for determination of baking stability of cocoa based filling creams	21
Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein	21
Study on drying behavior of additive droplets by reaction engineering approach	21
Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis	21
Oxygen diffusivity mapping of fruit and vegetables based on X-ray CT	21
Fermentation of soybean residue by A. auricula: Mechanisms and uses	21
On the common misuse of a constant z-value for calculations of thermal inactivation of microorganisms	21
Economic hybrid configuration of a multi-effect evaporative crystallizer for heat-sensitive L-glutamine with the simultaneous production of a heat-stable substance	21
Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions	21
Morphological analysis of corn xerogel and its shape shifting in water	21
Food quality 4.0: From traditional approaches to digitalized automated analysis	21
Improved hydrogenation process for margarine production with no trans fatty acid formation by non-thermal plasma with needle-in-tube configuration	20
Experimental and numerical study of wheat and rice doughs	20
Healthy bread quality index based on food label information	20
Integration of oleaginous yeast-produced lipids into plant-based milk alternatives	20
Improving 3D food printing performance using computer vision and feedforward nozzle motion control	20
Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise	20
Intelligent control of microwave vacuum drying based on online aroma monitoring	20
Editorial Board	20
Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum	20
Editorial Board	20
Is human perception reliable? Toward illumination robust food freshness prediction from food appearance — Taking lettuce freshness evaluation as an example	20
Effect of atmospheric pressure changes on gas transmission through microperforated packages of respiring products	19
Optimal operation of thermal processing of canned tuna under product variability	19
Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation	19
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels	19
Nucleation mechanism in the absence and presence of an electric field	19
Qualitative differentiation of non-deteriorated and deteriorated codonopsis radix using a portable spectrometric system with a multispectral sensor chipset	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
Biorefining of liquid insect fractions by microfiltration to increase functionality	19
Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic	19
Oral fast dissolving films made with alginate and whey protein for resveratrol delivery	19
Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths	19
Optimizing the postharvest supply chain of imported fresh produce with physics-based digital twins	19
Preparation of TiO2-nanotube-based photocatalysts and degradation kinetics of patulin in simulated juice	19
Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation	19
Prediction of size distribution in dairy cream homogenization	19
A real-time predictive complementary relative phase shifting strategy for dual-port solid-state microwave heating process	18
Development of an active packaging with an oxygen scavenger and moisture adsorbent for fresh lulo (Solanum quitoense)	18
Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size	18
High-performance coaxial 3D printing towards emulsion-Vitamin D formability	18
Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality	18
Advancement in fruit drying through the analysis of moisture sorption isotherms: Processing effects on Australian native fruits in comparison to apple	18
Anisotropic mechanical properties of Selective Laser Sintered starch-based food	18
Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef	18
Non-invasive prediction of mango quality using near-infrared spectroscopy: Assessment on spectral interferences of different packaging materials	17
How do morphological changes of caffeine hydrate influence caking	17
Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation	17
Modeling of specific migration from food contact materials	17
Digital twin for predicting and controlling food fermentation: A case study of kombucha fermentation	17
In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system	17
Editorial Board	17
Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch	17
Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes	17
Dependence of anisakid larva inactivation by pulsed power on various parameters	17
Regulating the thermal properties of egg white by adding surfactants	17
Numerical simulation and optimization of Lonicerae Japonicae Flos extract spray drying process based on temperature field verification and deep reinforcement learning	17
Editorial Board	17
Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR	17
Aspartic acid/arginine enhance the stability of gelatin emulsions	17
A cost-effective over-temperature alarm system for cold chain delivery	17
Predicting ASTA color values of peppers via LED-induced fluorescence	17
Microencapsulation of linseed oil enriched with carrot pomace extracts using Particles from Gas Saturated Solutions (PGSS) process	17
Effect of surrounding medium on radio frequency (RF) heating uniformity of corn flour	17
Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes	17
Editorial Board	17
Dielectric determination of glucose solutions under microwave fields via a novel molecular dynamics simulation approach	17
Simulation of the rate of dissolution of sucrose crystals	16
Construction of propolis flavonoids-phospholipid complex loaded O/W submicron emulsion for enhancing in-vivo dilution stability and gastrointestinal absorption efficiency	16
End-to-end prediction of uniaxial compression profiles of apples during in vitro digestion using time-series micro-computed tomography and deep learning	16
Kinetic analysis and back propagation neural network model for shelf-life estimation of stabilized rice bran	16
Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems	16
Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers	16
Development and validation of analytical charts for microwave assisted thermal pasteurization of selected food products	16