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Journal of Food Engineering cover

Journal of Food Engineering

IF5.8
Papers10424
Citations33410
Journal Papers 10371
Publication Date
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Migration of Additives from Semicrystalline Polyolefin Films: Accounting for Solvent-Induced Swelling and Plasticization
deleteJournal of Food Engineering
IF5.8
delete2026-08-11
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deleteAli Ghasemi; Paschalis Alexandridis; Marina Tsianou
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Freeze-Drying-Induced Hydrophobic Aggregation Limits the Redissolubility of Spirulina Protein: Limiting Factors and Solubilization Mechanism
deleteJournal of Food Engineering
IF5.8
delete2026-08-08
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deleteJie Zhou; Hao Chen; Yingwen Lan; Jinjin Liu; Chen Zhang
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Mechanistic and kinetic modeling of enzymatic crosslinking of rapeseed albumins: influence of temperature, pH, and enzyme concentration
deleteJournal of Food Engineering
IF5.8
delete2026-05-08
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deleteRomain Faure; Sophie Beaubier; Ghislain Génin; Romain Kapel
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Integrating heat pump technology into ethanol-water distillation: Influence of grid carbon intensity and carbon pricing on carbon footprint and process economics
deleteJournal of Food Engineering
IF5.8
delete2026-05-07
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deleteJohn J. Fitzpatrick; Isabel Kehoe; Mary A. O’Sullivan
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Addition of gelatin and maltodextrin increased the scalability of tuna oil Pickering emulsion stabilized by the ovalbumin-gum Arabic polyelectrolyte complex in spray drying
deleteJournal of Food Engineering
IF5.8
delete2026-05-07
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deleteYao-Yao Fu; Xin-Kun Yin; Guo-Qing Huang; Jun-Xia Xiao
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Inhibitory mechanism of hydrocolloids on heterocyclic aromatic amine formation in fried chicken drumsticks
deleteJournal of Food Engineering
IF5.8
delete2026-05-05
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deleteGuanhua Li; Yue Ding; Ziwen Yang; Cuicui Li; Zhenni Li; Yingying Hu; Lang Zhang
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Modelling the structure – property relationship in baked and extruded cereal foods and its influence on sensory perception
deleteJournal of Food Engineering
IF5.8
delete2026-05-02
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deleteTianhao Xiong; Idris Mohammed; Wei Fan; James Osborne; Maria Charalambides
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Strain-Rate Dependent Dynamic Damage Behavior of Strawberries: Characterization and Quantification
deleteJournal of Food Engineering
IF5.8
delete2026-04-30
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PREAI
deleteHao Ding; Chenglong Li; Zheng Li; Yue Ma; Minghui Liu; Qiang Tang; Chenghao Li; Junming Hou
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Modified walnut protein isolate-proanthocyanidins regulated emulsion gel: physicochemical properties, interfacial behavior, and lipid digestibility
deleteJournal of Food Engineering
IF5.8
delete2026-04-29
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deleteYanmei Deng; Zhongying Lin; Lei Guo; Qian Ma; Fangyu Fan
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Tribo-electrostatic separation of rice bran protein at distinctive pH: Where surface physics meets protein chemistry
deleteJournal of Food Engineering
IF5.8
delete2026-04-28
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deleteRuslan Mehadi Galib; Parvej Hasan Jon; Md Mahfuzur Rahman
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A novel syngas protein as alternative in high moisture meat analogue
deleteJournal of Food Engineering
IF5.8
delete2026-04-26
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deleteTao Ding; Hao Wang; Shifeng Ma; Minrui Lu; Jie Wang; Min Xue
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Ultrasound-assisted supercritical carbon dioxide drying of cod fish (Gadus morhua)
deleteJournal of Food Engineering
IF5.8
delete2026-04-26
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deleteRiccardo Zulli; Yago A.A. Bernardo; Marco Cardin; Stella Plazzotta; Carlos A. Conte-Junior; Sara Spilimbergo; Alessandro Zambon
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Synergistic and antagonistic effects of food ingredients on corrosion of tinplate with non-BPA food contact coating: a parametric study leveraging a definitive screening design
deleteJournal of Food Engineering
IF5.8
delete2026-04-26
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deleteStiphany T. Tieu; Elzbieta Sikora; Luke A. Wolfe; Gregory R. Ziegler
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Spatial Sugar Engineering via Dual-Head 3D Food Printing: A Novel Approach to Reduce Sucrose While Preserving Sweetness in Chickpea-Based Snacks
deleteJournal of Food Engineering
IF5.8
delete2026-04-25
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deleteAdrián Matas-Gil; Marta Igual; Purificación García-Segovia; Javier Martínez-Monzó
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Developing radio frequency technology for enhancing the processing characteristics of gluten-free rice dough based on gelatinization degree
deleteJournal of Food Engineering
IF5.8
delete2026-04-24
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deleteDongsheng Hu; Yingqi Tian; Jiahong Yuan; Mengge Li; Rui Li; Shaojin Wang
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Dough mixing under CO2 pressure as a strategy to reduce chemical leavening in laminated biscuits
deleteJournal of Food Engineering
IF5.8
delete2026-04-23
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deleteMaryam Valizadeh; Cécile Rannou; Sébastien Curet; Marie-Luce Lebriquer; Gilles Bertheau; Patricia Le-Bail; Alain Le-Bail
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Knowledge-guided hybrid deep learning framework for robust early warning of food temperature deviations in dynamic urban delivery
deleteJournal of Food Engineering
IF5.8
delete2026-04-23
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deleteFenghua Duan; Yifeng Zou; Yuan Zhang; Xinfang Wang; Xiangchao Meng; Jing Zhang; Junzhang Wu
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Towards a more environmentally friendly expanded polystyrene fish box: A structurally and thermally validated lightweight design with life cycle assessment
deleteJournal of Food Engineering
IF5.8
delete2026-04-23
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deleteZiwei Lu; Gudrun Svana Hilmarsdottir; Fjola Jonsdottir; Olafur Ogmundarson; Sigurjon Arason; Bjorn Margeirsson
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Drucker-Prager model for approximating the tensile and compressive behaviour of chocolate at quasi-static strain rates
deleteJournal of Food Engineering
IF5.8
delete2026-04-21
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deleteThrasyvoulos Konstantinos Elezoglou; Maria Charalambides; Sunil Rana
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Model-free and wide-gap viscometry for heterogeneous fluid foods
deleteJournal of Food Engineering
IF5.8
delete2026-04-20
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PREAI
deleteKohei Ohie; Yuji Tasaka
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