OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 44. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Wet foam flow for cleaning food industry equipment: Role of geometry in maintaining removal efficiency of Bacillus spores.	201
Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods.	145
Colour and chlorophyll level modelling in vacuum-precooled green beans during storage	105
Analysis of the compressibility of edible powders under low pressure	100
Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying	94
Nutritionally enhanced fibrous scaffolds by rolling droplet-interfacial polyelectrolyte complexation (RD-IPC)	84
Fluidized bed drying of chickpeas: Developing a new drying schedule to reduce protein denaturation and remove trypsin inhibitors	81
Efficacy of ultrasonic cleaning on cockle shells	77
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties	69
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	65
Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure	64
Fish gelatin and gellan gum mixture as edible ink for 3D printing	63
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	62
Modulating physicochemical properties of β-carotene in the microcapsules by polyphenols co-milling	62
Towards human-robot collaboration in meat processing: Challenges and possibilities	62
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	61
Editorial Board	61
Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly	61
Towards computer-aided hygienic design: Definition of a knowledge-based system for food processing equipment	61
Editorial Board	58
Editorial Board	57
Computer simulation of microwave cooking of sweet potato – Kinetics analysis of reactions in the maltose production process and their modeling	57
Effect of fouling on falling film evaporator performance in industrial conditions of fruit juice concentrate production	57
Quantitative detection and sorting of broken kernels and chalky grains in milled rice using computer vision algorithms	55
Critical examination of particle swelling during wetting of ground coffee	55

Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies	53
Pickering emulsion gel stabilized by Auricularia auricula protein	53
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	52
Alcohol in praline fillings influences the water migration within the surrounding chocolate shell	52
Simple mathematical modelling to represent air-drying kinetics of potato peel	51
Editorial Board	50
Kinetics of vitamin B12 thermal degradation in cow's milk	49
Drawing 3D fluid patterns in beverages using a robotic nozzle	48
Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.	48
Study on uniformity of linear vibrating rice feeding device with matrix-designed outlets based on discrete element method	47
Sugarcane juice extraction prediction with physical informed neural networks	47
Editorial Board	46
Evaluation of fouling during ultrafiltration process of acid and sweet whey	46
Time-dependent rheological behavior of pineapple pulp foam and its relationship with foaming properties and quality attributes of dried powder	46
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	46
Mathematical modeling to estimate furan formation in thermally processed foods: A preliminary analysis considering carrots as a model food	46
Interactions and functionality of fiber components in a directly expanded starch matrix	45
Effect of liquid nitrogen spray quick-freezing technology on the quality of bamboo shoots, Dendrocalamus brandisii from Yunnan Province, China	45
Predicting the performance of direct contact membrane distillation (DCMD): Mathematical determination of appropriate tortuosity based on porosity	44
Editorial Board	44
Study of fast in-line measurement techniques for water ice characterization	44