Journal Report

Journal of Food Engineering

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Journal Information
Journal Title
Journal of Food Engineering
Publisher
Elsevier Ltd
ISSN
0260-8774
E-ISSN
Database
SCOPUS
Domain
Health Sciences, Life Sciences, Physical Sciences, Social Sciences
Classification History
Year A+ A B C
2026 ✓ ✓
2025 ✓ ✓
2024 ✓ ✓
2023 ✓ ✓
2021/2022 ✓ ✓
2020 ✓ ✓
2019 ✓ ✓
2018 ✓
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Recent Articles
Drainage condition affects the detection capability of bubble point integrity testing in multi-element wine bottling filters
Luis Lillo Otarola, Alonso Peña Domarchi
2027-4 Vol. 426 Pages 113368
DOI: 10.1016/j.jfoodeng.2026.113368
Pressure-driven CO2 desorption self-inertizes the headspace and reduces wine loss in sealed oak barrels
Ignacio Nevares, Maria del Alamo-Sanza
2027-4 Vol. 426 Pages 113399
DOI: 10.1016/j.jfoodeng.2026.113399
Specific charge and a model-based electrochemical limit in pulsed electric field processing of high-chloride foods
Panich Intra, Chatchawan Kantala, Papol Sardyoung
2027-4 Vol. 426 Pages 113397
DOI: 10.1016/j.jfoodeng.2026.113397
Self-cooling assisted mapping of high pressure (HP) metastable phase diagrams of ice I-liquid water and ice III-liquid water in food model systems
Bei Wang, Qiujin Zhu, Guanbo Feng et al.
2027-4 Vol. 426 Pages 113393
DOI: 10.1016/j.jfoodeng.2026.113393
Modelling combined microwave-fluidized bed drying of coffee grains: coupling electromagnetic, bed expansion, and heat and mass transfer phenomena
J.R. Arballo, J.E. Reyes-Chaparro, S.M. Goñi et al.
2027-4 Vol. 426 Pages 113398
DOI: 10.1016/j.jfoodeng.2026.113398
A physics-regularized recurrent neural network for thermal sterilization of canned solid–liquid foods
Soumadip Das, Rajani Kant Baro
2027-4 Vol. 426 Pages 113394
DOI: 10.1016/j.jfoodeng.2026.113394
Machine learning-based analysis of process factors associated with quality variability in industrial probiotic manufacturing
Yunjeong Jang, BoYoung Choi, Roneel V. Sharan et al.
2027-4 Vol. 426 Pages 113386
DOI: 10.1016/j.jfoodeng.2026.113386
AI-driven optimization of plant-based substitutes: Improving texture development of pea-protein-based meat analogues during extrusion processes
Glynis Zolk, Gabriela I. Saavedra Isusi, Luca Torresi et al.
2027-4 Vol. 426 Pages 113373
DOI: 10.1016/j.jfoodeng.2026.113373
Moving-boundary modelling of shrinkage and thermal energy partitioning during non-isothermal convective drying of mango slices
Omar A. Hernández-Flores, Leticia A. Callejas-Pérez, Carolina Romero-Salazar et al.
2027-4 Vol. 426 Pages 113396
DOI: 10.1016/j.jfoodeng.2026.113396
A parsimonious mechanistic model of aroma synthesis during wine fermentation
Céline Casenave, Agustín G. Yabo, William Dangelser et al.
2027-4 Vol. 426 Pages 113363
DOI: 10.1016/j.jfoodeng.2026.113363
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Printed: November 14, 2026 17:33