Journal of Food Engineering

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	220
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test	160
Role of Food Engineering in Sustainability	117
Editorial Board	105
Kinetics of vitamin B12 thermal degradation in cow's milk	98
A hybrid numerical approach for characterising airflow and temperature distribution in a ventilated pallet of heat-generating products: Application to cheese	89
Portable near infrared spectrometer to predict physicochemical properties in cape gooseberry (Physalis peruviana L.): An approach using hierarchical classification/regression modelling	86
Optical measurement of the shear stress and velocity distribution in an idealized deglutition process	78
Determination and numerical modeling of sugar release from model food gels	74
Beef quality monitoring using immobilization lipase on modified polypropylene non-woven fabric based on time-temperature indicator	68
Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry	68
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall	66
Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions	65
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design	65
Real-time and accurate meal detection for meal-assisting robots	65
Analysis of the compressibility of edible powders under low pressure	63
Understanding 3D food printing through computer simulation and extrusion force analysis	63
Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice	62
Pickering emulsion stabilized using modified gluten protein	62
Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango	62
Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives	61
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers	60
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology	59
Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans	57
A simple mechanical spring-driven rheometer for measurement of Newtonian and non-Newtonian fluids—Design, validation, and input correction	57

A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision	57
Impact of household refrigeration parameters on postharvest quality of fresh food produce	56
Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins	56
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	54
Automatic detection of multi-type defects on potatoes using multispectral imaging combined with a deep learning model	53
Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties	52
Fine grained food image recognition based on swin transformer	51
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	50
Comparative life cycle assessment of ohmic and conventional heating for fruit and vegetable products: The role of the mix of energy sources	50
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi	49
Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation	49
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility	49
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel	48
A smart fruit size measuring method and system in natural environment	48
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing	48
Fish gelatin and gellan gum mixture as edible ink for 3D printing	48
Creating protein-rich snack foods using binder jet 3D printing	47
Pickering emulsion gel stabilized by Auricularia auricula protein	46
Development of a reverse osmosis and nanofiltration membrane cascade to produce skim milk concentrate	45
Osmosonication of apple in concentrated grape juice: Evaluation of mass transfer rates and impregnation effectiveness	45
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	45
A novel process to produce stratified structures in food	44
Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion	43
Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption	43
Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer	43
Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel	43
Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics	42
IoT-driven reflectance-based multimode colorimeter for real-time monitoring of crystallization process: A study on oleogels	41
Editorial Board	41
Editorial Board	41
Editorial Board	41
Editorial Board	41
Investigating the damage characteristics of kiwifruits through the integration of compressive load and finite element method	40
Relative humidity-triggered polyamide 4/Cinnamaldehyde core-shell nanofibers for antibacterial packaging	40
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying	40
Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology	40
Study of air flow and heat transfer in soybean piles based on CT	39
Structural and functional analysis of a new co-processed tableting excipient for food compaction processes	38
Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization	38
3D printing confectionaries with tunable mechanical properties	38
Effect of BaTiO3 as a filling material with adjustable dielectric properties on improving the radio frequency heating uniformity in red jujubes	37
Analysis of cocoa particle roasting process in a μ-reactor	37
Analysis of the collision-damage susceptibility of sweet cherry related to environment temperature: A numerical simulating method	37
Recording thermal history of pork meat by self-coloration gel	36
Design and development of dual-extruder food 3D printer based on selective compliance assembly robot arm and printing of various inks	36
3D food printing curing technology based on gellan gum	36
Humidity and pH dual-responsive smart nanofiber antimicrobial packaging	35
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion	35
A multi-electrode system for Pulsed Electric Field treatment chamber	35
Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles	35

Nanomechanical properties of potato flakes using atomic force microscopy	34
Potential use of gluten hydrolysate as a plasticizer in high-moisture soy protein–gluten extrudates	34
Geometry optimization of microwavable food to improve heating uniformity	34
Augmented reality for food quality assessment: Bridging the physical and digital worlds	34
A cholecalciferol-loaded emulsion stabilized by a pea protein isolate–inulin complex and its application in 3D food printing	33
Change in rapid salting kinetics and characteristics of hen egg yolks	33
Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts	32
Enhancing scalability and consistency in pulsed electric field processing of microalgae: Integrating single-cell suspension rheology and multiphysics simulation	32
More reasons to add less salt – NaCl's unfavourable impact on glass transition and moisture sorption of amorphous maltose-NaCl blends	32
Effect of oil content on pin-milling of soybean	32
Online measurement of syrup brix with microwave open coaxial resonator sensor	32
Editorial Board	31
X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage	31
Author's response for Letter to Editor sent by Paul Smith ( ) regarding the article “Hybrid hydrogel dispersed low fat and heat resistant chocolate” by F.P. Francis and R. Chidambaram [Journal of Food	31
Impact of matrices composition and processes on β-galactosidase encapsulation	31
Editorial Board	30
Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch	30
Effect of concentration and temperature on the physical and thermophysical properties of coffee extract	30
Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design	29
Effect of sodium alginate on freeze-thaw stability of deacetylated konjac glucomannan gel	29
Modeling and optimization of the extraction of ylang-ylang essential oils using surrogate models from simulated data, coupled with covariance matrix adaptation evolution strategy	29
Study of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system	29
A microfluidic method to systematically study droplet stability in highly concentrated emulsions	29
3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method	29
Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments	29
DNA-based surrogates for the validation of microbial inactivation using cold atmospheric pressure plasma and plasma-activated water processing	29
Recent advances of high voltage electric field technology and its application in food processing: A review with a focus on corona discharge and static electric field	28
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing	28
Developing of biophysical food for monitoring postharvest supply chains for avocado and potato and deploying of biophysical apple	28
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides	28
Rheology of nano ZnO - Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films	28
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber	28
Optimizing screw profiles for twin-screw food extrusion processing through genetic algorithms and neural networks	28
Chitosan-highland barley gliadin complex stabilizes Pickering emulsion	28
Effects of bubble and reactor shape on cold plasma yeast inactivation	27
Novel plant-based cream cheese: A tribology perspective	27
Preparation of pumpkin seed protein isolate nanoparticles by heat-assisted pH-shifting: Enhanced emulsification performance and dispersibility	27
Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process	27
Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness	27
Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals	27
Intelligent monitoring of post-processing characteristics in 3D-printed food products: A focus on fermentation process of starch-gluten mixture using NIR and multivariate analysis	27
Effect of design and molecular interactions on the food preserving properties of alginate/pullulan edible films loaded with grape pomace extract	27
Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions	26
Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures	26
Chlorophyll content estimation and ripeness detection in tomato fruit based on NDVI from dual wavelength LiDAR point cloud data	26
Editorial Board	26
Extrusion affects supercritical CO2 extraction of red pepper (Capsicum annuum L.) oleoresin	26
Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying	26
In vitro protein and starch digestibilities of multigrain sorghum-barley mixtures	26
Editorial Board	26
Modeling the impregnation of roselle antioxidants into papaya cubes	25
A “smart-sensing” bactericidal protein-based Pickering emulsion	25
Utilization of checkerboard method for synergistic vapor-phase antimicrobial effect in water resistant ternary poly(vinyl alcohol) films for sustainable food packaging	25
Fabrication of hordein/chitosan nanoparticles for encapsulation of curcumin	25
A quantitative study of aggregation behaviour and integrity of spray-dried microcapsules using three deep convolutional neural networks with transfer learning	25
Experimental study on the impact of key material properties on flowability of sucrose and maltodextrin	25
Heat and mass transfer with chemical kinetics in alcoholic fermentation of multiple sugars: Lumped formulation and dimensional analysis	25
A rapid and accurate computer vision system for measuring the volume of axi-symmetric natural products based on cubic spline interpolation	25
Sustained-release effect of eggshell powder microcapsules on lavender essential oil	25
Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact	25
Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry	25
Modelling mastication and aroma release from white rice during food oral processing	25
Treatment of cauliflower processing wastewater by nanofiltration and reverse osmosis in view of recycling	25
Freeze-thaw stability of oilseed rape oleosome emulsions	25
Kinetics of heat-induced changes in foods: A workflow proposal	25
Tailoring the surface and rheological properties of gelatine-based hydrogel films via indirect cold plasma treatment for engineering applications	24
Facilitated machine learning for image-based fruit quality assessment	24
Formation of dry beads for bioactives encapsulation by freeze granulation	24
Foaming properties of dried egg white at different outlet temperatures	24
Measuring posture and volume of meals for meal-assisting robotics	24
Enhanced powder characteristics of succinic acid through crystallization techniques for food industry application	24
Reconstitution of fruit powders: A process – structure – function approach	24
Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice	23
Monitoring the withering condition of leaves during black tea processing via the fusion of electronic eye (E-eye), colorimetric sensing array (CSA), and micro-near-infrared spectroscopy (NIRS)	23
Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)	23
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture	23
Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals	23
A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity	23
Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices	23
Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk	23

Heat transfer modelling for novel infrared peeling of potato	23
Walnut protein-based 3D printed cream substitute	23
A simple time temperature indicator for real time microbial assessment in minimally processed fruits	23
Vitamin C and β-carotene co-loaded in marine and egg nanoliposomes	22
Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure	22
Smartphone application assisted optoelectronic nose for monitoring milk freshness	22
Study on drying behavior of additive droplets by reaction engineering approach	22
Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace	22
Characterization of the powder flow behavior of cooked Adzuki bean using image analysis and grinding models	22
Particle structure development during spray drying from a single droplet to pilot-scale perspective	22
Editorial Board	22
Binary collisions of drying maltodextrin droplets and glass beads	22
Thermomechanical effects during air blast freezing of fruit pulp model solutions with different sucrose concentrations in metal drums	22
Development of durable and superhydrophobic nanodiamond coating on aluminum surfaces for improved hygiene of food contact surfaces	21
Orientation simulation and image experiment for flexible biomass particle in wedge fluidization channel	21
Comparison of UV-LED treatments at 255 and 281 nm in continuous-flow on bacterial inactivation, quality, nutrients and electrical efficiency in beverages	21
Characterization of the local mechanical texture of animal meat and meat replacements using multi-point indentation	21
Economic hybrid configuration of a multi-effect evaporative crystallizer for heat-sensitive L-glutamine with the simultaneous production of a heat-stable substance	21
Oxygen diffusivity mapping of fruit and vegetables based on X-ray CT	21
Coefficient of restitution of kiwifruit without external interference	21
Effect of oscillating magnetic fields on freezing of a colloidal dispersion of superparamagnetic nanoparticles	21
Can rheometer be used for determination of baking stability of cocoa based filling creams	21
Improved hydrogenation process for margarine production with no trans fatty acid formation by non-thermal plasma with needle-in-tube configuration	21
Numerical study of starch-gluten dough: Deformation and extrusion	21
Fabrication and characterization of starch films containing chitosan nanoparticles using in situ precipitation and mechanoactivation techniques	21
Editorial Board	21
Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis	21
Morphological analysis of corn xerogel and its shape shifting in water	21
Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions	20
CNN-assisted accurate smartphone testing of μPAD for pork sausage freshness	20
Improving 3D food printing performance using computer vision and feedforward nozzle motion control	20
Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination	20
Food quality 4.0: From traditional approaches to digitalized automated analysis	20
Cold plasma in food processing: Design, mechanisms, and application	20
Fermentation of soybean residue by A. auricula: Mechanisms and uses	20
The impact of integrated nanofiltration and electrodialytic processes on the chemical composition of sweet and acid whey streams	20
Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein	20
Experimental and numerical study of wheat and rice doughs	20
On the common misuse of a constant z-value for calculations of thermal inactivation of microorganisms	20
Novel cold plasma functionalized water pretreatment for improving drying performance and physicochemical properties of tomato (Solanum lycopersicum L.) fruits during infrared-accelerated pulsed vacuum	20
Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise	19
Healthy bread quality index based on food label information	19
High-performance coaxial 3D printing towards emulsion-Vitamin D formability	19
Aspartic acid/arginine enhance the stability of gelatin emulsions	19
Editorial Board	19
Is human perception reliable? Toward illumination robust food freshness prediction from food appearance — Taking lettuce freshness evaluation as an example	19
Optimal operation of thermal processing of canned tuna under product variability	19
Modeling of specific migration from food contact materials	19
Predicting ASTA color values of peppers via LED-induced fluorescence	19
Editorial Board	19
Intelligent control of microwave vacuum drying based on online aroma monitoring	19
Effect of atmospheric pressure changes on gas transmission through microperforated packages of respiring products	19
Integration of oleaginous yeast-produced lipids into plant-based milk alternatives	19
A cost-effective over-temperature alarm system for cold chain delivery	18
Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition	18
Development of an active packaging with an oxygen scavenger and moisture adsorbent for fresh lulo (Solanum quitoense)	18
Biorefining of liquid insect fractions by microfiltration to increase functionality	18
Dependence of anisakid larva inactivation by pulsed power on various parameters	18
Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef	18
Non-invasive prediction of mango quality using near-infrared spectroscopy: Assessment on spectral interferences of different packaging materials	18
Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths	18
Prediction of size distribution in dairy cream homogenization	18
Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation	17
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels	17
How do morphological changes of caffeine hydrate influence caking	17
Nucleation mechanism in the absence and presence of an electric field	17
Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention	17
Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes	17
Oral fast dissolving films made with alginate and whey protein for resveratrol delivery	17
Regulating the thermal properties of egg white by adding surfactants	17
Microencapsulation of linseed oil enriched with carrot pomace extracts using Particles from Gas Saturated Solutions (PGSS) process	17
Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size	17
Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic	17
Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation	17
Digital twin for predicting and controlling food fermentation: A case study of kombucha fermentation	17
Anisotropic mechanical properties of Selective Laser Sintered starch-based food	16
Preparation of TiO2-nanotube-based photocatalysts and degradation kinetics of patulin in simulated juice	16
Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes	16
Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch	16
Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality	16
In vitro gastric digestion and emptying of tsampa under simulated elderly and young adult digestive conditions using a dynamic stomach system	16
Numerical simulation and optimization of Lonicerae Japonicae Flos extract spray drying process based on temperature field verification and deep reinforcement learning	16
Optimizing the postharvest supply chain of imported fresh produce with physics-based digital twins	16
Effect of surrounding medium on radio frequency (RF) heating uniformity of corn flour	16
Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation	16
Dielectric determination of glucose solutions under microwave fields via a novel molecular dynamics simulation approach	16
Effect of cold plasma treatment on the structure and emulsifying activities of phycocyanin	15
End-to-end prediction of uniaxial compression profiles of apples during in vitro digestion using time-series micro-computed tomography and deep learning	15
Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis	15
Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems	15
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	15
State diagram of freeze-dried sardines (Sardinella longiceps, Valenciennes)	15
Rapid screening of tuna samples for food safety issues related to histamine content using fourier-transform mid-infrared (FT-MIR) and chemometrics	15
Simulation of the rate of dissolution of sucrose crystals	15
Quantitative detection and sorting of broken kernels and chalky grains in milled rice using computer vision algorithms	15