International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
《国际食品工程杂志》致力于与食品加工相关的工程学科。感兴趣的领域包括食品加工中的热、质传递和流体流动;食品微观结构发展和表征;人工智能在食品工程研究和工业中的应用;食品生物技术;以及食品加工的数学建模和软件开发。作者和编辑来自世界各地的顶级工程项目：美国，加拿大、英国、以及南美、亚洲、非洲和中东。
Temperature Effects on Thermodynamic Parameters and Solubility of Curcumin O/W Nanodispersions Using Different Thermodynamic Models
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0311
Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0409
Estimating the Impact of Blockchain Adoption in the Food Processing Industry and Supply Chain
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2019-0109
Numerical and Experimental Investigation on Forced-Air Cooling of Commercial Packaged Strawberries
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0384
Preparation and Characterization of Soy Protein Isolate Films Incorporating Modified Nano-TiO2
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0278
Modeling of the Adsorption/Desorption Characteristics and Properties of Anthocyanins from Extruded Red Cabbage Juice by Macroporous Adsorbent Resin
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0239
Development and Optimization of Attapulgite Clay Based Microencapsulation for Lactic Acid Bacteria by Response Surface Methodology
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2019-0085
The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0338
Effects of Microwave and Cold Plasma Assisted Hydrodistillation on Lemon Peel Oil Extraction
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2019-0093
Influence of Ultrasonic Power and Ultrasonic Time on the Physicochemical and Functional Properties of Whey Protein Isolate
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2017-0370
Modified Supercritical Carbon Dioxide Extraction of Biologically Active Compounds from Feijoa Sellowiana Leaves
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0342
Identification and Evaluation of Probiotic Potential in Yeast Strains Found in Kefir Drink Samples from Malaysia
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0347
Optimization Extraction, Purification and Antioxidant Activities of Polysaccharides from Penthorum Chinense Pursh
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0152
Dielectric Properties of Infant Formulae, Human Milk and Whole and Low-Fat Cow Milk Relevant for Microwave Heating
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0340
Modelling of Moisture Content, β-Carotene and Deformation Variation during Drying of Carrot
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0155
Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0190
Effects of Carrageenan and Chitosan as Coating Materials on the Thermal Degradation of Microencapsulated Phycocyanin from Spirulina\u2009sp.
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0290
Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0055
Cooking Characteristics and Sensory Evaluation of Rice Cooked with Germinated Barley
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2019-0240
Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0307
Nondestructive Detection Method for Beef Water-Holding Capacity Using Modified Test Paper
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0396
A Culture-Independent Method for Enumeration of Viable Load of Lactobacillus acidophilus NCFM by using Real-Time PCR
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2019-0079
A 3-Dimensional Body Fitted Simulation of Heat and Mass Transfer in Rice Kernel during Hot Air Drying Process
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0382
Enhancement of Heat Transfer Performance Using Ultrasonic Evaporation
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0337
Research on the Adaptive Control in Sugar Evaporative Crystallization Using LSSVM and SaDE-ELM
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0203
The Influence of the Agglomeration Process on Stability of Microencapsulated β-Carotene
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0310
Development of a Dynamic Information Fractal Framework to Monitor and Optimise Sustainability in Food Distribution Network
来源期刊：International Journal of Food EngineeringDOI：10.1515/IJFE-2018-0061
Evaluating the Feasibility of Ohmic Cooking for Home Meal Replacement Curry: Analysis of Energy Efficacy and Textural Qualities
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0380
Economic Assessment of Pig Meat Processing and Cutting Production by Simulation
来源期刊：International Journal of Food EngineeringDOI：10.1515/IJFE-2018-0100
Characterization of Chinese Grape Seed Oil by Physicochemical Properties, Fatty Acid Composition, Triacylglycrol Profiles, and Sterols and Squalene Composition
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2019-0031
Salt Reduction: Translation of Consumer Expectations into Wishful Taste Product Attribute
来源期刊：International Journal of Food EngineeringDOI：10.18178/IJFE.5.1.43-49
Enzymatic Browning and Color Evolution in Frozen Storage of Two Kinds of Minimally Processed Avocado Puree
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0431
Effects of Metal Ion Addition on Acetic Acid Removal by Saccharomyces cerevisiae during Lychee Wine Fermentation
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0003
The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0319
Word of Mouth, Viral Marketing and Open Data: A Large-Scale Simulation for Predicting Opinion Diffusion on Ethical Food Consumption
来源期刊：International Journal of Food EngineeringDOI：10.1515/IJFE-2018-0139
Evaluation of non-Newtonian Viscosities of Liquid Foods in Swallowing Process Using Inclined Flow Channel Instrument
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2019-0250
Effect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0388
The Freezing of Rice Products in Box Containers: Temperature Profile Prediction, Model Validation and Physical Characteristics
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0158
Heat Transfer of Power-Law Liquid Food in a Tank with Varying Stirrer Settings
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0282
Multi-Objective Optimization and Quality Evaluation of Short- and Medium-Wave Infrared Radiation Dried Carrot Slices
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0234
Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0067
Review: Seafood Allergy and Potential Application of High Hydrostatic Pressure to Reduce Seafood Allergenicity
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0392
Convective Air Drying of Spondias Dulcis and Product Quality
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0228
Single- and Dual-Stream Foam Fractionation of Protein – Exploring a Simple and Effective System to Improve Fundamental Understanding
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0397
Developing a Linearization Method to Determine Optimum Blending for Surimi with Varied Moisture Contents Using Linear Programming
来源期刊：International Journal of Food EngineeringDOI：10.1515/IJFE-2018-0056
Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0381
Effect of 60Co γ-Irradiation on Physicochemical Properties of Adlay During Storage Period
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0329
Determination of Supply Pressure during Cutting Fish Using High-Pressure Water Stream Taking into Account the Cutting Place and Diameter of the Water Nozzle
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0395
Heat Transfer Performance of Vertical Tube Falling Film Juice Evaporator and a Sensitivity Analysis
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2019-0175
Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
来源期刊：International Journal of Food EngineeringDOI：10.1515/ijfe-2018-0029
