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 2021-11-01 to 2025-11-01.)

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	259
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	202
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	146
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	121
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	110
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	97
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	90
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	88
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	79
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	76
Creating protein-rich snack foods using binder jet 3D printing	75
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	74
Kinetics of vitamin B12 thermal degradation in cow's milk	74
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
Pickering emulsion stabilized using modified gluten protein	72
Wet-mixing improved reconstitution of powdered cocoa beverage	70
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	70
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	69
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	66
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	65
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	65
Determination and numerical modeling of sugar release from model food gels	64
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	63
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	63
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	60

Role of Food Engineering in Sustainability	59
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	59
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	57
Understanding 3D food printing through computer simulation and extrusion force analysis	54
A smart fruit size measuring method and system in natural environment	53
Pickering emulsion gel stabilized by Auricularia auricula protein	53
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	52
Fine grained food image recognition based on swin transformer	52
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	52
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	51
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	51
Analysis of the compressibility of edible powders under low pressure	51
Real-time and accurate meal detection for meal-assisting robots	51
Fish gelatin and gellan gum mixture as edible ink for 3D printing	51
Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder	50
Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes	50
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying	50
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	49
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	49
Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption	48
Recording thermal history of pork meat by self-coloration gel	48
Editorial Board	48
Structural and functional analysis of a new co-processed tableting excipient for food compaction processes	47