Journal of Food Engineering

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
Towards human-robot collaboration in meat processing: Challenges and possibilities	62
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 computer-aided hygienic design: Definition of a knowledge-based system for food processing equipment	61
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
Editorial Board	58
Effect of fouling on falling film evaporator performance in industrial conditions of fruit juice concentrate production	57
Editorial Board	57
Computer simulation of microwave cooking of sweet potato – Kinetics analysis of reactions in the maltose production process and their modeling	57
Critical examination of particle swelling during wetting of ground coffee	55
Quantitative detection and sorting of broken kernels and chalky grains in milled rice using computer vision algorithms	55

Pickering emulsion gel stabilized by Auricularia auricula protein	53
Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies	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
Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.	48
Drawing 3D fluid patterns in beverages using a robotic nozzle	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
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
Editorial Board	46
Evaluation of fouling during ultrafiltration process of acid and sweet whey	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
Study of fast in-line measurement techniques for water ice characterization	44
Predicting the performance of direct contact membrane distillation (DCMD): Mathematical determination of appropriate tortuosity based on porosity	44
Editorial Board	44
Editorial Board	43
Editorial Board	43
Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers	43
Editorial Board	42
Editorial Board	42
Sensitivity analysis on the release of food active compounds from viscoelastic matrices	42
End-to-end prediction of uniaxial compression profiles of apples during in vitro digestion using time-series micro-computed tomography and deep learning	42
Editorial Board	41
Role of Food Engineering in Sustainability	41
Wet foam flow: A suitable method for improving surface hygiene in the food industry	40
Pickering emulsion stabilized using modified gluten protein	40
Feasibility of imaging under structured illumination for evaluation of white striping in broiler breast fillets	39
Quantitative study on release kinetics of thymol in food packaging films	38
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	38
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour	38
Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile	38
Tailoring microstructure of superabsorbent film for active food packaging using carboxy methyl cellulose and biogenic vaterite CaCO3–Ag hybrid microspheres	38
Solute inclusion during progressive freeze concentration: A state diagram approach	38
Shelf-life prediction model of fresh-cut potato at different storage temperatures	37
Cleaning of thick viscoplastic soil layers by impinging water jets	36
On the importance of cooling in structuring processes for meat analogues	36
Laser scattering imaging combined with CNNs to model the textural variability in a vegetable food tissue	35
Improvement of 3D printing and subsequent microwave freeze-drying solidification accuracy of pineapple gel-based inks: Infill percentage control and internal models design	35
Modeling the release of an antimicrobial agent from multilayer film containing coaxial electrospun polylactic acid nanofibers	35
Production and characterization of 3D-printed foods with hybrid layered structures consisting of agricultural product-derived inks	35
The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface	35
Band selection pipeline for maturity stage classification in bell peppers: From full spectrum to simulated camera data	34
A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	34
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	33

Combining colloid milling and twin screw pressing for oleosome extraction	33
Evaluation of drying kinetics, physical properties, bioactive compounds, antioxidant activity and microstructure of Acanthopanax sessiliflorus fruits dried by microwave-assisted hot air drying method	33
Friction study of honey-water in a mimicked soft oral environment	33
Prediction of mixture pelleting based on compression parameters	32
Ingredient functionality in batter-type cake baking: Coupled multiphase poro-hygro-viscoelastic model	32
Evaluation of shelf life of egg treated with edible coating by means of NIR spectroscopy and laser induced diffuse reflectance imaging	32
Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches	32
Native and pregelatinized potato and rice starches and maltodextrin as encapsulating agents for linseed oil ethyl esters – Comparison of emulsion and powder properties	32
A starch digestion model considering intrinsic granular properties	32
Understanding 3D food printing through computer simulation and extrusion force analysis	31
Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR	31
Real-time and accurate meal detection for meal-assisting robots	31
Enhancing milk quality assessment: A novel approach using an optical tongue with fiber-based Mach–Zehnder interferometry	30
Effects of solutes and freezing front velocity on ice morphology in frozen ovine milk	30
Carbon footprint comparison for technologies using frozen vegetable outgrades	30
Construction of propolis flavonoids-phospholipid complex loaded O/W submicron emulsion for enhancing in-vivo dilution stability and gastrointestinal absorption efficiency	30
Steviol glycosides improve the textural properties of whey protein gel	30
Fine grained food image recognition based on swin transformer	30
The combination of microwave and hot-air drying to prepare collagen fiber powder from cowhide	30
Characterization and emulsification of BSA/theaflavins complexes	29
Effect of type of fatty acid attached to sucrose ester on the stability of water-in-oil Pickering emulsion	28
A smart fruit size measuring method and system in natural environment	28
Deep learning-based hyperspectral image reconstruction for quality assessment of agro-product	28
Impact of chitosan/metal oxide-based blends on the rheology, stability, and microstructures of oil-in-water emulsions	28
Heat transfer within a multi-package: Assessing the impact of package design on the cooling of strawberries	28
Rapid screening of tuna samples for food safety issues related to histamine content using fourier-transform mid-infrared (FT-MIR) and chemometrics	28
Developing effective radio frequency drying processes for tiger nuts: Dynamic analysis of moisture state, dielectric properties and quality	28
Designation and characterization of cold-set whey protein isolate-low acyl gellan gum emulsion-filled gel for enhancing limonene flavor perception: A study on structure, breakdown characteristics, and	27
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	27
Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis	27
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	27
A field detection system for oxytetracycline sensing in food with a custom made cyclic voltammograph	27
Thermodynamic water adsorption analysis of biodegradable films based on corn starch-chitosan added with triblock copolymers	27
Potential of acoustic sensors for real-time monitoring of physicochemical properties of milk protein concentrate during ultrafiltration	27
Effect of carboxymethyl cellulose binder on physical, thermal, and rheological properties of milk protein isolate/guar gum mixture powder	27
Novel method and apparatus for evaluating knife performance in meat processing environments	27
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	27
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	26
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	26
Detection of cell membrane disruption using electrical impedance spectroscopy and acceleration of cell wall modification in carrot processed under low temperature blanching	26
Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks	26
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	26
Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems	26
Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices	25
Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate	25
3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients	25
Simulation of the oxidation of microencapsulated oil based on oxygen distribution – Model setup and validation	25
Optimization of co-linear-type pulsed electric field treatment chamber for milk pasteurization	25
Interaction properties of wine grapes: DEM analysis and experimental investigation	25
Regulation of tapioca starch 3D printability by yeast protein: Rheological, textural evaluation, and machine learning prediction	25
Hydrogels from supersaturated phenylalanine solutions: Preparation and characterization	25
Study on the ultrasound-assisted drying process of deformable porous materials	24
Tailoring W/O emulsions for application as inner phase of W/O/W emulsions: Modulation of the aqueous phase composition	24
Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases	24
Rheology of cocoa butter	24
Gamma radiation-assisted fabrication of bioactive-coated thyme nanoemulsion: A novel approach to improve stability, antimicrobial and antibiofilm efficacy	24
Towards the development of a sterile model cheese for assessing the potential of hyperspectral imaging as a non-destructive fungal detection method	24
Thin-film convective cooling-crystallisation characteristics of anhydrous milk fat (AMF)	24
Effects of the application of static magnetic fields during potato freezing	24
Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes	24
Modulating sorbitol crystallization using impurities	24
A simplified modelling approach for predicting shrinkage and sensitive material properties during low temperature air drying of porous food materials	24
Coffee bean particle motion in a spouted bed measured using Positron Emission Particle Tracking (PEPT)	24
Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry	24
Whey protein (amyloid)-aggregates in oil-water systems: The process-related comminution effect	23
Effects of drying temperature of corn from the center and extremities of the corncob on morphology and technological, thermal, and pasting properties of isolated starch	23
Heterogeneous graph attention network for food safety risk prediction	23
Modeling the RF heating uniformity contributed by a rotating turntable	23
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	23
Measuring viscoelasticity and friction of tempuras for robotic handling	23
Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment	23
Impact of high pressure homogenization on the properties of potato flour film-forming dispersions and the resulting films	23
Role of agitation in the freezing process of liquid foods using sucrose aqueous solution as a model liquid	23
Electrostatic separation of pea proteins assisted by COMSOL simulation	23
Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis	23
Silk for post-harvest horticultural produce safety and quality control	23
Structure of deposits formed by drying of droplets contaminated with Bacillus spores determines their resistance to rinsing and cleaning	23
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	23
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	23
Determination and numerical modeling of sugar release from model food gels	23

Pickering stabilizing capacity of Plasma-treated Grass pea protein nanoparticles	23
Particle size distributions following chewing: Transformation of two-dimensional outcome from optical scanning to volume outcome from sieving	23
Development and validation of analytical charts for microwave assisted thermal pasteurization of selected food products	22
Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products	22
Supercritical impregnation of polyphenols from passion fruit residue in corn starch aerogels: Effect of operational parameters	22
Water reuse in the food processing industries: A review on pressure-driven membrane processes as reconditioning treatments	22
Whey draining of goat milk cheese: A model study using frontal filtration	22
Developing cold air assisted radio frequency tempering protocol based on heating rate, uniformity, and quality of frozen chicken breast	22
Moving towards agriculture 4.0: An AI-AOI carrot inspection system with accurate geometric properties	21
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	21
Convective heat transfer characteristics within a multi-package during precooling	21
Application of the global stability index method to shelf-life prediction and physiochemical characteristics analysis of enteral feeding formula during storage	21
Co-crystallization of lactose-flavonoids using Panela cheese whey	21
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	21
Characterization of single and hybrid mode drying of desiccated coconut	21
Editorial Board	21
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	21
The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying β-carotene	21
Tissue structural analysis for internal browning sweet potatoes using magnetic resonance imaging and bio-electrochemical impedance spectroscopy	21
Concentration and crystallization of Microbial Xylitol from oil palm empty fruit bunch (OPEFB) using submerged direct contact membrane distillation (DCMD)	20
Chemdeg, an R package for the analysis of foods isothermal degradation kinetics	20
Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials	20
Microwave cavity antenna for automatic detection of chicken breast muscles affected by wooden breast defect	20
Experimental and numerical investigations of cake baking in mold	20
Vacuum impregnation assisted simultaneous micronutrients fortification and phytic acid reduction in lentils	20
Kinetic analysis and back propagation neural network model for shelf-life estimation of stabilized rice bran	20
Mathematical modeling of continuous microwave heating of surimi paste	20
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	20
Exploring the self-assembly mechanisms of wheat gluten polypeptide hydrogels: Synthesis and characterization	20
Kinetics of starch digestion in potato (Solanum tuberosum) flours: Innovative modelling and relationships with particle size	20
Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing	20
Dynamic mechanism and structural property analysis of microfluidic-obtained pea protein fiber	20
Research on the densification process and constitutive model of gluten	20
Computational study on radio frequency thawing of irregularly shaped aquatic product: Using hairtail fish as an example	19
Simulation of the rate of dissolution of sucrose crystals	19
Dielectric and microwave-absorbing behavior of hydrated wheat starch-gluten systems in relation to water mobility	19
State diagram of freeze-dried sardines (Sardinella longiceps, Valenciennes)	19
Editorial Board	19
A non-invasive method for detection of freshness of packaged milk	19
Tactile sensing for tissue discrimination in robotic meat cutting: A feasibility study	19
3D printing of special shape model: New insight into material properties and correlation of model printing properties	19
Microwave-assisted freeze drying: The role of power input and temperature control on energy efficiency and uniformity	19
Effects of thermal boundary conditions on the performance of spray dryers	19
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	19
Sustained-release composite films incorporated with cinnamon essential oil: Characterization, release kinetics and application for cherry tomato preservation	19
Dynamic synchronization optimization of beef atmosphere packaging system	19
Characterization of native starch granules from different botanical sources and the contribution of surface-associated lipids and proteins to the accuracy of 3D food printing	19
Pineapple juice acidity removal using electrodeionization (EDI)	18
Pickering emulsion hydrogel beads for curcumin encapsulation and food application	18
Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties	18
Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation	18
Premix membrane emulsification for the preparation of curcumin-loaded nanoemulsions	18
High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure	18
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	18
Water vapour condensation on the surface of bulky fruit: Some basics and a simple measurement method	18
Improved printability of pea protein hydrolysates for protein-enriched 3D printed foods	18
The survival and stability of Lactobacillus rhamnosus GG as affected by particle formation during spray drying and spray-freeze drying	18
Application of nanoemulsion based edible coating on fresh-cut papaya	17
Antimicrobial effectiveness of beverage containers made of silver doped PET	17
Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery	17
Impact of household refrigeration parameters on postharvest quality of fresh food produce	17
Effect of cold plasma treatment on the structure and emulsifying activities of phycocyanin	17
Fabrication of nanoemulsion stabilized by high-pressure modified soy protein isolate-genistein for the encapsulation of lutein	17
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	17
Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets	17
Changes in freezing parameters and temperature distribution of beef induced by AC electric field: Alleviation on freezing damage and myowater loss	17
Improving the physical and wettability properties of skim milk powders through agglomeration and lecithination	17
3D/4d printing of β-cyclodextrin-based high internal phase emulsions	17
Farinograph characteristics of wheat flour predicted by near infrared spectroscopy with an ensemble modelling method	17
Effect of various encapsulating agents on the beads' morphology and the viability of cells during BB-12 encapsulation through extrusion	17
Creating protein-rich snack foods using binder jet 3D printing	17
Characterization of pulsed light for microbial inactivation	17
Enhancing moisture transfer and quality attributes of tomato slices through synergistic cold plasma and Osmodehydration pretreatments during infrared-assisted pulsed vacuum drying	16
Reduced-fat chocolate spreads developed by water-in-oleogel emulsions	16
‘Isochoric freezing’: Ambitions and reality	16
Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures	16
Effect of an oscillating magnetic field on the inhibition of ice nucleation and its application for supercooling preservation of fresh-cut mango slices	16
Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough	16
Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins	16
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	16
Electrohydrodynamic drying of foods: Principle, applications, and prospects	16
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	16
Oil density and viscosity affect emulsion stability and destabilization mechanism	16
Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder	16
Rheological & 3D printing properties of potato starch composite gels	16
Multispectral analysis and molecular docking to predict the mechanism of molecular interactions of curcumin, zein and fucoidan complexes	16
Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels	16
Polycaprolactone sub-micrometric fibers optimization for primary packaging loaded with fatty acids as natural phase change materials	15
High-resolution thermography and modelling allows for improved characterization of drying sessile single droplets	15
3D printing confectionaries with tunable mechanical properties	15
Fogging vs immersion techniques for sustainable pathogen inactivation on stainless steel surfaces using commercial sanitizers	15
A mechanistic approach to model the breakdown of solid food during chewing	15
Nondestructive freshness evaluation of mackerel fish using Vis/NIR hyperspectral imaging and multivariate analysis	15
Effects of electrochemical treatment and Epigallocatechin-3-gallate on emulsification, rheological and oxidation stability of soybean oil body	15
An experimental assessment of filament-extrusion models used in slicer software for 3D food-printing applications	15