OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 47. 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 2021-12-01 to 2025-12-01.)

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	265
Determination and numerical modeling of sugar release from model food gels	206
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	149
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	125
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	113
Role of Food Engineering in Sustainability	101
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	91
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	91
Pickering emulsion gel stabilized by Auricularia auricula protein	80
Wet-mixing improved reconstitution of powdered cocoa beverage	77
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	76
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	76
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	76
A smart fruit size measuring method and system in natural environment	74
Kinetics of vitamin B12 thermal degradation in cow's milk	74
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	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	72
Analysis of the compressibility of edible powders under low pressure	70
Real-time and accurate meal detection for meal-assisting robots	67
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	67
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	67
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	66
Fine grained food image recognition based on swin transformer	66
Exploring Multicomponent Equilibrium and Cross-Diffusion in Osmotic Dehydration: A New Perspective on Mass Transfer	64
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	62

Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	60
Understanding 3D food printing through computer simulation and extrusion force analysis	58
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	56
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	56
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	55
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	55
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	55
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	53
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	53
Creating protein-rich snack foods using binder jet 3D printing	53
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	53
Fish gelatin and gellan gum mixture as edible ink for 3D printing	52
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
Editorial Board	50
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	50
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	50
Recording thermal history of pork meat by self-coloration gel	50
Editorial Board	49
Development of a reverse osmosis and nanofiltration membrane cascade to produce skim milk concentrate	49
Structural and functional analysis of a new co-processed tableting excipient for food compaction processes	49
Editorial Board	49