Journal Report

Japan Journal of Food Engineering

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Journal Information
Journal Title
Japan Journal of Food Engineering
Publisher
Japan Society for Food Engineering
ISSN
1345-7942
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
A journal may have more than one classification in the same year. All recorded classifications are displayed.
Recent Articles
Effect of Metal Ion Types in Alkaline Agents on the Physical Properties of Konjac Gel: Dynamic Viscoelasticity Measurement Using a Rotational Rheometer
Masahiro YORITAMA, Satoshi SEINO, Takashi NAKAGAWA
2026-9-15 Vol. 27 Issue 3 Pages 33-42
DOI: 10.11301/jsfe.26685
The Valve Opening Effect on Pilot Plant Scale Distillation of Cinnamon (<i>Cinnamomum burmanii</i>) Leaf Oil Characteristic
Dian Rizqi NOVITASARI, Lia Umi KHASANAH, Rohula UTAMI et al.
2026-9-15 Vol. 27 Issue 3 Pages 25-32
DOI: 10.11301/jsfe.26684
Effects of Heating Rate on Aldose-to-Ketose Isomerization and Browning in Phosphate Buffer
Shuji ADACHI, Pramote KHUWIJITJARU, Takashi KOBAYASHI
2026-9-15 Vol. 27 Issue 3 Pages 43-48
DOI: 10.11301/jsfe.26686
Production of Rare Sugars through the Isomerization of Galactose by Microwave Heating in the Presence of Eggshell
Shin FUTAMATA, Yuichiro ONISHI, Pramote KHUWIJITJARU et al.
2026-6-15 Vol. 27 Issue 2 Pages 15-22
DOI: 10.11301/jsfe.25683
Rheology and Food Texture I Basic knowledge of Rheology
Hitoshi KUMAGAI, Tomohito HANAZAWA, Kazumi NINOMIYA
2026-3-15 Vol. 27 Issue 1 Pages 1-14
DOI: 10.11301/jsfe.25680
Studies on Membrane Filtration in Food Separation Process
Takaaki TANAKA
2025-12-15 Vol. 26 Issue 4 Pages 121-125
DOI: 10.11301/jsfe.25676
Effect of Chitosan-Sodium Caseinate Complex Layer Formation at Oil-Water Interface on the Crystallization Behavior of Oil Droplets in Oil-in-Water Emulsions
Takashi KUROIWA, Akimi FURUTA
2025-12-15 Vol. 26 Issue 4 Pages 143-154
DOI: 10.11301/jsfe.25671
Optimization of Legume Processing Based on Food Chemical Engineering Analysis
Daitaro ISHIKAWA, Tomoyuki FUJII, Yoshihiro TSUKADA
2025-12-15 Vol. 26 Issue 4 Pages 135-141
DOI: 10.11301/jsfe.25678
Aohata <i>Kuchidoke Frozen</i>: Exploring the Development of a Unique-Textured Frozen Fruit
Toru MIYOSHI
2025-12-15 Vol. 26 Issue 4 Pages 115-120
DOI: 10.11301/jsfe.25675
Non-destructive Evaluation of Foods using Spectroscopy
Mito KOKAWA
2025-12-15 Vol. 26 Issue 4 Pages 127-133
DOI: 10.11301/jsfe.25677
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Printed: November 11, 2026 22:20