OOIR: Observatory of International Research

Papers

(The H4-Index of Journal of Food Engineering is 46. 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 2021-08-01 to 2025-08-01.)

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	236
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	178
Real-time and accurate meal detection for meal-assisting robots	131
Role of Food Engineering in Sustainability	109
Editorial Board	100
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	95
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	88
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	79
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	77
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	74
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	74
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	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	71
Determination and numerical modeling of sugar release from model food gels	68
Pickering emulsion stabilized using modified gluten protein	68
Kinetics of vitamin B12 thermal degradation in cow's milk	67
Analysis of the compressibility of edible powders under low pressure	66
Wet-mixing improved reconstitution of powdered cocoa beverage	66
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	66
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	66
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	65
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	63
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	62
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	61
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	59

Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	59
Pickering emulsion gel stabilized by Auricularia auricula protein	59
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	58
Fine grained food image recognition based on swin transformer	58
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	56
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	54
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	53
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	53
Impact of household refrigeration parameters on postharvest quality of fresh food produce	51
A smart fruit size measuring method and system in natural environment	51
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	50
Fish gelatin and gellan gum mixture as edible ink for 3D printing	50
Creating protein-rich snack foods using binder jet 3D printing	50
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	50
Understanding 3D food printing through computer simulation and extrusion force analysis	49
A novel process to produce stratified structures in food	48
Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption	48
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	48
Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel	48
Analysis of the collision-damage susceptibility of sweet cherry related to environment temperature: A numerical simulating method	47
Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer	47
Editorial Board	46
Augmented reality for food quality assessment: Bridging the physical and digital worlds	46
Editorial Board	46
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	46
Analysis of cocoa particle roasting process in a μ-reactor	46
Editorial Board	46