Food Engineering Reviews

Papers
(The median citation count of Food Engineering Reviews is 10. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-05-01 to 2026-05-01.)
ArticleCitations
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques150
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications119
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages102
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects87
Advances in Precision Systems Based on Machine Vision for Meat Quality Detection87
Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality79
An In-Depth Analysis of Various Technologies Used for Mushroom Drying75
Markers and Mechanisms of Deterioration Reactions in Dairy Products62
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications58
Effect of Magnetic Field on Frozen Food Quality Characteristics57
Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds56
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models54
Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation52
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients46
From Past Insights to Future Pathways: A Process-Engineering Perspective on Refractance Window Drying45
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat44
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance42
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices39
Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality39
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control36
Cyclone separators for the food industry: a comprehensive analysis on their fundamentals, design, simulation, optimization, and applications35
Unravelling the Hydrodynamic Cavitation Potential in Food Processing: Underlying Mechanisms, Crucial Parameters, and Antimicrobial Efficacy34
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review34
Recent Progress in Low-Moisture Food Decontamination Technologies: Critical Insights into Single and Combined Approaches and their Secondary Effects32
Nanofiltration (NF) Membrane Processing in the Food Industry29
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards28
From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing25
Nanomaterials Utilized in Food Packaging: State-of-the-Art25
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety24
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods24
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection24
Recent Advances in the Drying Process of Grains24
Electrospinning for Improved Texture and Functionality of Plant-based Meat Analogues: Concepts, Advances, and Challenges24
Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk23
Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry23
Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products21
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products20
Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin20
Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products19
Current Status of Pulsed UV Light Technology for Food, Water, and Food Processing Surface Decontamination18
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation18
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities17
A Comprehensive Review of the Development of Green Extraction Methods and Encapsulation of Theobromine from Cocoa Bean Shells for Nutraceutical Applications17
Recent Advances in IQF Applied to Fruits and Vegetables: Fundamentals, Numerical Models and Process Innovations17
Enhanced Food Quality by Digital Traceability in Food Processing Industry17
Visible/near-infrared Spectroscopy and Hyperspectral Imaging Facilitate the Rapid Determination of Soluble Solids Content in Fruits16
Microwave Sterilization: Interlinking Numerical Modelling, Food Packaging, and Engineering Solutions16
Recent Advances for Rapid Freezing and Thawing Methods of Foods16
Specific Heat Smoothing Methods for Numerical Heat Transfer Analysis Involving Phase Change in a Model Food System16
Intelligent Mobile Diagnostic Platforms for Food Safety Control: Functions, Classifications and Applications15
Sustainable and Eco-Friendly Polymer Nanocomposites for Functional Food Packaging: From Material Design to Applications15
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields15
Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation15
Performance Assessment and Modeling Techniques for Domestic Solar Dryers14
Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties13
Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities13
Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality12
On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth12
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century12
Self-Nanoemulsifying Drug Delivery Systems (SNEDDS): A Thermodynamic and Molecular Approach and their Potential Applications in Functional Foods12
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies12
Machine Learning in Cheese-Making: Methods, Applications, and the Future11
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications11
QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries10
Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers10
From Concept to Commercialization: Unlocking the Potential of High-Pressure Thermal Processing10
A Comprehensive Review of Mechanisms, Heat Transfer Dynamics and the Hybrid Approach of Refractance Window™ Drying10
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