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	278
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	210
Wet-mixing improved reconstitution of powdered cocoa beverage	151
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	128
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	115
Determination and numerical modeling of sugar release from model food gels	103
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	97
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	93
Role of Food Engineering in Sustainability	81
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	80
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	79
Pickering emulsion gel stabilized by Auricularia auricula protein	78
Kinetics of vitamin B12 thermal degradation in cow's milk	77
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	75
A smart fruit size measuring method and system in natural environment	74
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	74
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	74
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	72
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	71
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	70
Real-time and accurate meal detection for meal-assisting robots	70
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	68
Pickering emulsion stabilized using modified gluten protein	67
Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability	67
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	64

Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	64
Analysis of the compressibility of edible powders under low pressure	62
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	59
Fine grained food image recognition based on swin transformer	58
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	57
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	56
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	56
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	55
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	55
Fish gelatin and gellan gum mixture as edible ink for 3D printing	54
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	53
Understanding 3D food printing through computer simulation and extrusion force analysis	53
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	53
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	53
Creating protein-rich snack foods using binder jet 3D printing	52
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	52
Structural and functional analysis of a new co-processed tableting excipient for food compaction processes	51
Recording thermal history of pork meat by self-coloration gel	51
Editorial Board	51
Editorial Board	51
Editorial Board	50
Analysis of cocoa particle roasting process in a μ-reactor	48
Internet of Things (IoT): Operational automation in experimental and computational analyses of hop residues drying	47
Editorial Board	47
Analysis of the collision-damage susceptibility of sweet cherry related to environment temperature: A numerical simulating method	47
A novel process to produce stratified structures in food	47
3D printing confectionaries with tunable mechanical properties	47
Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness	47
Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer	46
Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel	45
IoT-driven reflectance-based multimode colorimeter for real-time monitoring of crystallization process: A study on oleogels	45
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying	44
Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes	43
Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion	43
A cholecalciferol-loaded emulsion stabilized by a pea protein isolate–inulin complex and its application in 3D food printing	42
Investigating the damage characteristics of kiwifruits through the integration of compressive load and finite element method	42
Potential use of gluten hydrolysate as a plasticizer in high-moisture soy protein–gluten extrudates	42
Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder	41
Humidity and pH dual-responsive smart nanofiber antimicrobial packaging	41
Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics	41
Development of a reverse osmosis and nanofiltration membrane cascade to produce skim milk concentrate	41
Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption	41
Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles	40
Augmented reality for food quality assessment: Bridging the physical and digital worlds	40
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	40
Relative humidity-triggered polyamide 4/Cinnamaldehyde core-shell nanofibers for antibacterial packaging	40
Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology	39
3D food printing curing technology based on gellan gum	39
Change in rapid salting kinetics and characteristics of hen egg yolks	39
Study of air flow and heat transfer in soybean piles based on CT	39

A multi-electrode system for Pulsed Electric Field treatment chamber	39
Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization	38
A new technique for glycosylation modification of soy protein isolates using magnetically induced electric field: focus on structure and gel properties	38
Geometry optimization of microwavable food to improve heating uniformity	38
Design and development of dual-extruder food 3D printer based on selective compliance assembly robot arm and printing of various inks	38
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying	37
Editorial Board	37
Designing novel truncated aptamers for sensitive tropomyosin detection in shrimp products	36
Effect of concentration and temperature on the physical and thermophysical properties of coffee extract	36
Chitosan-highland barley gliadin complex stabilizes Pickering emulsion	35
Modeling and optimization of the extraction of ylang-ylang essential oils using surrogate models from simulated data, coupled with covariance matrix adaptation evolution strategy	35
Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments	35
Online measurement of syrup brix with microwave open coaxial resonator sensor	35
3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method	35
Chlorophyll content estimation and ripeness detection in tomato fruit based on NDVI from dual wavelength LiDAR point cloud data	34
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	34
Micro-fluidic jet spray dried Pickering emulsion powders with high encapsulation efficiency: mechanistic insights into structural evolution during emulsion formation, drying and storage	34
Bread contamination detection using deep learning and thermal imaging	34
Developing of biophysical food for monitoring postharvest supply chains for avocado and potato and deploying of biophysical apple	34
A microfluidic method to systematically study droplet stability in highly concentrated emulsions	33
Preparation of pumpkin seed protein isolate nanoparticles by heat-assisted pH-shifting: Enhanced emulsification performance and dispersibility	33
Rheology of nano ZnO - Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films	33
Simulation and experiment of dry ice jet freezing on seedless lychee	33
Effects of bubble and reactor shape on cold plasma yeast inactivation	33
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber	32
Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts	32
X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage	32
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing	32
Review of the technical readiness of ultrafiltration membrane-based sugarcane juice clarification and subsequent sugar production	32
Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system	32
DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing	31
Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process	31
Development of a pilot ultrasound equipment and its optimal parameters for the rapid debitterizing of apricot kernels	31
Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals	31
Effects of ingredients on the gas phase of whole wheat flour dough	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	31
Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch	31
Effect of sodium alginate on freeze-thaw stability of deacetylated konjac glucomannan gel	31
Novel plant-based cream cheese: A tribology perspective	31
Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness	30
Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design	30
Impact of matrices composition and processes on β-galactosidase encapsulation	30
Enhancing scalability and consistency in pulsed electric field processing of microalgae: Integrating single-cell suspension rheology and multiphysics simulation	30
Effect of design and molecular interactions on the food preserving properties of alginate/pullulan edible films loaded with grape pomace extract	30
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides	30
Effect of oil content on pin-milling of soybean	30
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	30
Heat and mass transfer with chemical kinetics in alcoholic fermentation of multiple sugars: Lumped formulation and dimensional analysis	29
Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry	29
Walnut protein-based 3D printed cream substitute	29
In vitro protein and starch digestibilities of multigrain sorghum-barley mixtures	29
Editorial Board	29
Enhanced powder characteristics of succinic acid through crystallization techniques for food industry application	29
Modeling the impregnation of roselle antioxidants into papaya cubes	29
Freeze-thaw stability of oilseed rape oleosome emulsions	29
Heat transfer modelling for novel infrared peeling of potato	29
Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures	28
Treatment of cauliflower processing wastewater by nanofiltration and reverse osmosis in view of recycling	28
Vitamin C and β-carotene co-loaded in marine and egg nanoliposomes	28
Formation of dry beads for bioactives encapsulation by freeze granulation	28
Editorial Board	28
Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice	28
Modelling mastication and aroma release from white rice during food oral processing	28
A “smart-sensing” bactericidal protein-based Pickering emulsion	28
A rapid and accurate computer vision system for measuring the volume of axi-symmetric natural products based on cubic spline interpolation	28
Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions	28
Sustained-release effect of eggshell powder microcapsules on lavender essential oil	28
Measuring posture and volume of meals for meal-assisting robotics	28
Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact	27
Foaming properties of dried egg white at different outlet temperatures	27
Extrusion affects supercritical CO2 extraction of red pepper (Capsicum annuum L.) oleoresin	27
Reconstitution of fruit powders: A process – structure – function approach	27
Experimental study on the impact of key material properties on flowability of sucrose and maltodextrin	27
Tailoring the surface and rheological properties of gelatine-based hydrogel films via indirect cold plasma treatment for engineering applications	27
Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices	26
Fabrication of hordein/chitosan nanoparticles for encapsulation of curcumin	26
Utilization of checkerboard method for synergistic vapor-phase antimicrobial effect in water resistant ternary poly(vinyl alcohol) films for sustainable food packaging	26
Facilitated machine learning for image-based fruit quality assessment	26
Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field	26
Toward a digital twin for beer quality control: development of a digital model integrating industrial process data and model-based fermentation descriptors	26

Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)	26
Editorial Board	25
Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk	25
Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals	25
Digital twin integration for dynamic quality loss control in fruit supply chains	25
Particle structure development during spray drying from a single droplet to pilot-scale perspective	25
A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity	25
Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis	24
Comparison of UV-LED treatments at 255 and 281 nm in continuous-flow on bacterial inactivation, quality, nutrients and electrical efficiency in beverages	24
Editorial Board	24
Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace	24
On the common misuse of a constant z-value for calculations of thermal inactivation of microorganisms	24
Thermomechanical effects during air blast freezing of fruit pulp model solutions with different sucrose concentrations in metal drums	24
Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination	23
Characterization of the powder flow behavior of cooked Adzuki bean using image analysis and grinding models	23
Study on drying behavior of additive droplets by reaction engineering approach	23
Fermentation of soybean residue by A. auricula: Mechanisms and uses	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
Numerical study of starch-gluten dough: Deformation and extrusion	23
Morphological analysis of corn xerogel and its shape shifting in water	23
Orientation simulation and image experiment for flexible biomass particle in wedge fluidization channel	23
Effect of oscillating magnetic fields on freezing of a colloidal dispersion of superparamagnetic nanoparticles	23
Can rheometer be used for determination of baking stability of cocoa based filling creams	23
Acidicity-sensitive mucosal adhesive particles enhance sweetness	23
Smartphone application assisted optoelectronic nose for monitoring milk freshness	22
Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions	22
CNN-assisted accurate smartphone testing of μPAD for pork sausage freshness	22
Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum	22
Binary collisions of drying maltodextrin droplets and glass beads	22
Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure	22
Cold plasma in food processing: Design, mechanisms, and application	22
Coefficient of restitution of kiwifruit without external interference	22
Preparation of TiO2-nanotube-based photocatalysts and degradation kinetics of patulin in simulated juice	21
Development of an active packaging with an oxygen scavenger and moisture adsorbent for fresh lulo (Solanum quitoense)	21
Healthy bread quality index based on food label information	21
Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise	21
Improved hydrogenation process for margarine production with no trans fatty acid formation by non-thermal plasma with needle-in-tube configuration	21
Enhancing variability in fibrous structures via geometric modifications of breaker plates in high-moisture extrusion of meat analogues	21
Regulating the thermal properties of egg white by adding surfactants	21
Modeling of specific migration from food contact materials	21
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels	21
Editorial Board	21
Editorial Board	21
Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein	21
Editorial Board	21
Predicting ASTA color values of peppers via LED-induced fluorescence	21
Oral fast dissolving films made with alginate and whey protein for resveratrol delivery	21
Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic	21
Dependence of anisakid larva inactivation by pulsed power on various parameters	21
Effect of atmospheric pressure changes on gas transmission through microperforated packages of respiring products	21
Improving 3D food printing performance using computer vision and feedforward nozzle motion control	21
Food quality 4.0: From traditional approaches to digitalized automated analysis	21
Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation	21
How do morphological changes of caffeine hydrate influence caking	21
Qualitative differentiation of non-deteriorated and deteriorated codonopsis radix using a portable spectrometric system with a multispectral sensor chipset	21
Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality	20
High-performance coaxial 3D printing towards emulsion-Vitamin D formability	20
Nucleation mechanism in the absence and presence of an electric field	20
Dielectric determination of glucose solutions under microwave fields via a novel molecular dynamics simulation approach	20
Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes	20
A cost-effective over-temperature alarm system for cold chain delivery	20
Prediction of size distribution in dairy cream homogenization	20
Intelligent control of microwave vacuum drying based on online aroma monitoring	20
In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system	20
Integration of oleaginous yeast-produced lipids into plant-based milk alternatives	20
Anisotropic mechanical properties of Selective Laser Sintered starch-based food	20
Is human perception reliable? Toward illumination robust food freshness prediction from food appearance — Taking lettuce freshness evaluation as an example	20
Aspartic acid/arginine enhance the stability of gelatin emulsions	20
A real-time predictive complementary relative phase shifting strategy for dual-port solid-state microwave heating process	20
Non-invasive prediction of mango quality using near-infrared spectroscopy: Assessment on spectral interferences of different packaging materials	19
Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch	19
Numerical simulation and optimization of Lonicerae Japonicae Flos extract spray drying process based on temperature field verification and deep reinforcement learning	19
Advancement in fruit drying through the analysis of moisture sorption isotherms: Processing effects on Australian native fruits in comparison to apple	19
Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size	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
Digital twin for predicting and controlling food fermentation: A case study of kombucha fermentation	19
Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes	19
Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro	19
Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation	19
Biorefining of liquid insect fractions by microfiltration to increase functionality	19
Microencapsulation of linseed oil enriched with carrot pomace extracts using Particles from Gas Saturated Solutions (PGSS) process	18
Editorial Board	18
Whey draining of goat milk cheese: A model study using frontal filtration	18
Quantitative detection and sorting of broken kernels and chalky grains in milled rice using computer vision algorithms	18
Application of the global stability index method to shelf-life prediction and physiochemical characteristics analysis of enteral feeding formula during storage	18
Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention	18
Editorial Board	18
Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials method, sequence of physical processes, a	18
Kinetic analysis and back propagation neural network model for shelf-life estimation of stabilized rice bran	18
Editorial Board	18
Rapid screening of tuna samples for food safety issues related to histamine content using fourier-transform mid-infrared (FT-MIR) and chemometrics	18
State diagram of freeze-dried sardines (Sardinella longiceps, Valenciennes)	18
Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology	18
Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis	17