Corn husk-derived microcrystalline cellulose reinforced carrageenan films: Development, characterization, lipid oxidation kinetics, and food packaging application - So-Yoon Park; Jae-Young Her (Journal of Food Engineering, 2026)

Comparison of deep learning models for 3D food printing monitoring system - Eunji Ju; Jaehwi Seol; Sarang Kim; Sol Kim; Soo-Jung Kim; Hyoung Il Son (Journal of Food Engineering, 2026)

Heat-induced bovine serum albumin nanocapsules for odor masking of perilla oil - Zhili Qin; Jie Shi; Jinsong Tang; Gufen Zhang; Ruixue Huang; Chaoqun Yu (Journal of Food Engineering, 2026)

Hyperspectral imaging-based classification and viscosity prediction of hydrocolloids using convolutional neural network and ensemble models - Seunghun Lee; Sungmin Jeong; Suyong Lee (Journal of Food Engineering, 2026)

Biosensor classification and microbiological applications: A food science and packaging perspective - Amir Hosseinvand; Mahdi Ghafourivayghan (Journal of Food Engineering, 2026)

Semi-supervised broad learning system for near-infrared spectroscopy - Zhengtao Xi; Tianhong Pan; Li Fang; Shan Chen (Journal of Food Engineering, 2026)

Multifunctional packaging film prepared by stabilizing lotus leaf essential oil with gelatin nanoparticles and biomimetic strategy for cherry tomato preservation - Yulun Chen; Yuliang Li; Kunfeng Liu; Yuhang Du; Hang Yu; Yahui Guo; Yuliang Cheng; Weirong Yao; Shaofeng Yuan (Journal of Food Engineering, 2026)

Performance comparison between gradient orifice and uniform orifice distributors in rotating fluidization for coated jasmine rice - Preeda Prakotmak; Watchama Phothong; Chaiwat Rattanamechaiskul; Nittaya Junka (Journal of Food Engineering, 2026)

A federated learning-based Aflatoxin M1 prediction model under a data enhancement strategy - Long Wang; Xiaodong Song; Haohan Ding; Xiaohui Cui; David I. Wilson; Wei Yu; Yinghao Yang; Guanjun Dong (Journal of Food Engineering, 2026)

Formulation of agar fluid gels in the presence of sugar for confectionery applications - Cara Anderton; Bettina Wolf; Lucio Cicerelli; Kristina Lodaitė; Ines Plasencia Gil; Fotis Spyropoulos (Journal of Food Engineering, 2026)

Exploring multicomponent equilibrium and cross-diffusion in osmotic dehydration: A new perspective on mass transfer - M. Ramos-Morales; K.H. Estévez-Sánchez; E. Corona-Jiménez; M. Sánchez-Cantú; O. Cortés-Zavaleta; C.E. Ochoa-Velasco; I.I. Ruiz-López (Journal of Food Engineering, 2026)

ZnTiO3-CNF detector for sensitive detection of foodborne antibiotics - Nirmal Kumar Sakthivel; Perumal Murugesan; Hisham S.M. Abd-Rabboh; Mani Govindasamy (Journal of Food Engineering, 2026)

Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system - Sushil Koirala; Chaiwut Gamonpilas; Sangeeta Prakash; Azharul Karim; Bhesh Bhandari (Journal of Food Engineering, 2026)

Rheological behavior of egg yolk: Processing impacts and applications in food systems - Yogesh Kumar; Atul Khalangre; Federico Drudi; Neeraj Ghanghas; Rajat Suhag (Journal of Food Engineering, 2026)

Study of axial segregation dynamics in size-bidisperse granular flows within a horizontal rotating drum - Shih-Hao Chou; Cheng-Yu Huang (Journal of Food Engineering, 2026)

Effects of 433 MHz solid-state microwave processing on gel properties of sterilized low-salt (1 %) silver carp surimi - Huan Sun; Chong Wang; Yifen Wang; Wenzheng Shi; Xichang Wang; Changhu Xue; Donglei Luan (Journal of Food Engineering, 2026)

Dual-functional cyclodextrin-liposome system for dihydromyricetin: Bitterness masking assessed by E-tongue and enhanced bioavailability - Chunying Jiang; Yexuan Yao; Dan Liu; Chenlu Ma; Zhiyi Zhang; Jian Wu; Wei Liu; Ting Luo; Liqiang Zou (Journal of Food Engineering, 2026)

Towards translation of Vortex Fluidic Device mediated functional food and nutraceutical production from lab to industrial scale - Yixiao Wu; Xiaoqi Sun; Shan He; Suresh Thennadil; Hao Wang; David J. Young; Colin Raston; Thaar M.D. Alharbi; Amjad Alotaibi; Jiaqi Li (Journal of Food Engineering, 2026)

Polyvinylpyrrolidone-engineered CuFeS2/CuS nanocomposite sensor for vanillin detection in foodstuffs - Sreelekshmi; M.B. Kalyani; S. Sreelakshmi; S. Sreehari; Beena Saraswathyamma (Journal of Food Engineering, 2026)

Equivalent-circuit electrical impedance spectroscopy as a predictor of textural quality of emulsified sausages under ohmic and conventional cooking - Angela De Vivo; Annunziatina Marzullo; Gianpiero Pataro; Francesco Marra (Journal of Food Engineering, 2026)

Structuring dry-fractionated faba bean protein concentrate using a micro-compounder: Effects of moisture, heat and salt addition - Andreas Hopf; Deepa Agarwal; Daniela Briceño Garcia; Peter Valtchev; Brent N. Kaiser; Roman Buckow; Fariba Dehghani (Journal of Food Engineering, 2026)

C-type porous starch microgels for robust lutein Mickering emulsions - Can Zhao; Yu Cheng; Wenjun Li; Li Yuan; Xingbin Yang; Zhong Zhang (Journal of Food Engineering, 2026)

Thermal degradation kinetics and behavior of MPN from Ginkgo biloba - Yu Kong; Yi-yuan Zhou; Ya-ping Wang; Xiao-fang Wang; Shan Duan; Mo-wen Su; Juan Zhao; Li-min Wang; Qing Kang; Xin-jun Du (Journal of Food Engineering, 2026)

Modelling and optimization of catechu-based oxygen scavenger systems - Prachi Jain; Suman Singh; Kirtiraj K. Gaikwad (Journal of Food Engineering, 2026)

Enhancing aquafaba from lentils and common beans functionality: the role of ultrasound and pH on their microstructure, molecular, and foaming properties - María Eugenia Golzi; Lucas Marchetti; Gabriel Lorenzo (Journal of Food Engineering, 2026)

Adaptive encapsulation gels enhance bioactives stability in vitro - Heng Du; Jinhong Gao; Hongyan Yang; Kui Lu (Journal of Food Engineering, 2026)

Properties of bigels produced through WPI cold-set gelation and enriched with extracts from HIBISCUS sabdariffa L. leaves - Gabrielli Nunes Clímaco; Raquel F.S. Gonçalves; Jean-Michel Fernandes; Ana C. Pinheiro; António A. Vicente; Luiz Henrique Fasolin (Journal of Food Engineering, 2026)

Machine learning-assisted integration to evaluate the impact of fruit pre-washing, direct ozone treatment of coconut water, and storage temperature on physicochemical quality, enzymatic and microbiological inactivation - Eugénio da Piedade Edmundo Sitoe; Larissa Pereira Margalho; Patrícia Monteiro Evangelista; Max Suel Alves dos Santos; Wilma Custódio Fumo; Matheus da Silva Mourão; Alanna Vitória Rocha Eliziário; Ruann Janser Soares de Castro; Anderson S. Sant’Ana (Journal of Food Engineering, 2026)

Numerical simulation of color and acrylamide distribution during cookie baking: Coupling nonequilibrium multiphase transport, reaction kinetics and structural deformation - Chang Chen; Mauricio Espinal-Ruiz; Alyssa Francavilla; Iris J. Joye; Maria G. Corradini (Journal of Food Engineering, 2026)

Design and evaluation of a semi-continuous vacuum frying system to produce high-quality chips from ripened fruits: Application to plantain - William Yesid Díaz-Ávila; Fabrice Vaillant; Francisco Javier Castellanos-Galeano; Pablo Rodríguez (Journal of Food Engineering, 2026)

Engineered hybrid electrode for endocrine disruptor detection in milk products - Praveenkannan Srinivasan; Saranvignesh Alagarsamy; Philominrajan Maria Viyanni; Gayathri Ashokkumar; Mani Govindasamy; Mathur Gopalakrishnan Sethuraman; Shen-Ming Chen (Journal of Food Engineering, 2026)

Dual role of reusable Zingiber officinale in microwave synergistic drying of Pleurotus eryngii: Dielectric regulation and composite flavor formation - Ao Zhou; Yanchun Yao; Dianbin Su; Xiaojun Meng; Huihui Xu; Lianming Xia; Weiqiao Lv; Xia Sun; Yemin Guo (Journal of Food Engineering, 2026)

Kinetic modelling of texture and colour changes in frozen fish: effect of high pressure processing as a pre-freezing treatment - Esther Guerra-Rodríguez; Patricia Cazón; Santiago P. Aubourg; Manuel Vázquez (Journal of Food Engineering, 2026)

Insight into the relationships between microstructure development and quality changes in frozen stored raspberries - Gwenaëlle Verbrugghe; Hayat Benkhelifa; Steven Duret; Halima Morin; Sandra Martin-Latil; Fatou-Toutie Ndoye (Journal of Food Engineering, 2026)

Multiscale characterization of the adsorption behavior at oil-water interface of β-cyclodextrin - Xiaorong Sun; Liyi Chen; Haoyue Zhang; Chonghao Bi; Cuiling Liu; Aoxue Qie; Kun Zhao; Shanzhe Zhang; Xuecong Liu (Journal of Food Engineering, 2026)

How physiology influences starch digestion: An integrated Computational Fluid Dynamics-machine learning development framework for an intestinal lumped parameter model - Yifan Qin; Xiao Dong Chen; Haixuan Sun; Aibing Yu; Yingwen Wu; Jie Xiao (Journal of Food Engineering, 2026)

Unraveling the role of gastric clots in proteolysis and lipolysis kinetics: Insights from a novel in vitro dynamic infant digestion system for animal and plant-based formulas - Xue Dong; Jingjing Wang; Peng Wu; Cordelia Selomulya; Yong Wang; Xiao Dong Chen (Journal of Food Engineering, 2026)

Leveraging butter-whey protein interactions to engineer starch-based inks for high-fidelity 3D food printing - Xinyu Wei; Limin Cheng; Wenchao Liu; Zhenbin Liu; Chaofan Guo; Linlin Li; Weiwei Cao; Xu Duan; Guangyue Ren; Weihua Guo; Wei Chen; Lifeng Pan (Journal of Food Engineering, 2026)

Enzyme assisted oil extraction from fishery by products: insight gained from interfacial phenomena - Eleni P. Kalogianni; Paraskevi Tzika; Despoina Georgiou (Journal of Food Engineering, 2026)

Bigel formation through surfactant-free co-gelation-in-emulsion without thermal activation of the hydrogel: Expanding the toolbox for customizable, and food-grade fat replacers - Esther Santamaría; Akbota Adilbekova; Jonathan Miras; Carme González; Alicia Maestro (Journal of Food Engineering, 2026)

Modeling key thermophysical properties for high-pressure food processing: Foundations for a digital knowledge base - Laura Otero; Ashim K. Datta (Journal of Food Engineering, 2026)

Effect of thermal compression on the mechanical fusion of soy protein powder - Takumi Mochizuki; Ryo Takenaka; Naoki Nakamura; Kiyoshi Kawai (Journal of Food Engineering, 2026)

Impact of liquid viscosity on simplex spray drying atomizer performance - S. Garcia; V. Kornienko; A. Jongsma; E. Berrocal (Journal of Food Engineering, 2026)

A BPNN-based intelligent control system via the multi-source fusion of electronic nose and machine vision to preserve β-carotene during pumpkin microwave drying - Zuhao Wang; Shuai Liu; Wenkai Ning; Zhenfeng Li; Benying Liu; Chunfang Song; Jing Li; Jinbiao Teng (Journal of Food Engineering, 2026)

Nanofiltration efficiency in the purification of lactose from ultrafiltered acid whey - Riccardo Onesti; Marco Roselli; Cristiana Boi; Serena Bandini (Journal of Food Engineering, 2026)

Effect of preparation method on the structure, physicochemical properties, and antioxidant activity of quercetin-loaded soy protein isolate-rhamnolipid nanoparticles - Zhinan Wang; Yi Zhang; Jing Xie; Bin Xue; Xiaojun Bian; Tao Sun (Journal of Food Engineering, 2026)

Zein-based pickering emulsions enhance quercetin bioavailability and anti-inflammatory efficacy: Role of lipid type and spatial distribution - Yuan Yang; Juan-Juan Ma; Shou-Wei Yin; Yi-Gang Yu; Xiao-Quan Yang (Journal of Food Engineering, 2026)

Engineering pH-responsive hyaluronic acid-tilapia protein Pickering emulsions for intestinal targeted delivery of quercetin - Qingguan Liu; Pengzhi Hong; Xiang Li; Huanta Ma; Mengya Xie; Chunxia Zhou (Journal of Food Engineering, 2026)

Non-thermal preservation of almond pulp: Microbial inactivation dynamics and quality attributes enhanced by pulsed electric field - Yu Wang; Sirui Ma; Junchi Liu; Jiachi Duan; Huaide Xu; Zhengshi Chang; Jun Wang (Journal of Food Engineering, 2026)

Analysis of dispersal characteristics of five food powders for avoiding unintentional food allergen cross-contact during food processing - Hiroyuki Hashimoto; Koichiro Ogata; Tatsuya M. Ikeda; Masato Yoshimitsu; Kyohei Kiyota (Journal of Food Engineering, 2026)

Proposing a new crispness index based on mechanical and acoustic properties of food materials - Larissa da Cunha Rodrigues; Cecília Dias Pereira; Guilherme Blotta Furlan; José Antônio Rabi; Paulo José do Amaral Sobral; Gustavo Cesar Dacanal (Journal of Food Engineering, 2026)

Thermoresponsive gamma-cyclodextrin-based porous composite functionalized with N-isopropylacrylamide and soybean hull polysaccharide for controlled curcumin delivery - Shumin Wang; Shengnan Wang; Ziyang Zhang; Jun Li; He Liu; Chunlei Liu (Journal of Food Engineering, 2026)

Influence of sample size and spatial resolution on quantifying Mozzarella cheese microstructural properties: An X-ray tomography case study - Pawel Tomasz Pieta; Harshkumar Patel; Peter Winkel Rasmussen; Joana Ortega-Anaya; Jeppe Revall Frisvad; Søren Balling Engelsen; Frans W.J. van der Berg; Ulf Andersen; Anders Bjorholm Dahl; Anders Nymark Christensen (Journal of Food Engineering, 2026)

Design and Evaluation of continuous stir-frying equipment for meat dishes - Xigang Wang; Xiaojia Hu; Yibing Yuan; Liangyu Xue; Hongtao Zhao; Huixin Tian; Fangting Fu; Huanbao Liu; Chunhui Zhang; Wensong Wei (Journal of Food Engineering, 2026)

Development of β-carotene microcapsules based on collagen peptides: Improving bioaccessibility and application in functional biscuits - Liyuan Xiao; Jun Yang; Shanshan Lu; Yuan Xu; Fawen Yin; Yang Hu; Aiguo Feng; Chuan Li; Jun Cao (Journal of Food Engineering, 2026)

Liquid food mobility on anti-biofouling liquid infused surfaces - Ratan Ahuja; Reshma Y. Siddiquie; Suhas S. Joshi; Amit Agrawal (Journal of Food Engineering, 2026)

Effect of protein–polyphenol interactions on the structural and digestive properties of pork myofibrillar proteins - Yu Chen; Qingyao Jiang; Yan Lu; Qiao Zeng; Ping Liu; Jiaxin Chen; Hongbin Lin; Jie Tang; Jie Zhao (Journal of Food Engineering, 2026)

Ultrasound-assisted phosphorylation-modified sunflower meal protein: characterization and evaluation as a polyphenol delivery system - Zeliang Qi; Jiaxin Jin; Haojuan Chen; Jinsong He; Yazhi Liu; Haotian Cui; Yi Yang; Shiling Lu; Juan Dong; Qingling Wang (Journal of Food Engineering, 2026)

Comparison of mathematical models used to simulate thermal processing of canned foods - Yuichiro Gomi; Shoichi Inaba; Isamu Mukai (Journal of Food Engineering, 2026)

Modeling heat and mass transfer with water condensation process inside fruits bulk - Thanut Nuangjamnong; Steven Duret; Denis Flick; Jean Moureh; Graciela Alvarez (Journal of Food Engineering, 2026)

Chlorogenic acid-modified pea dietary fiber stabilizes O/W emulsion - Leichao Dong; Guihua Sheng; Tingting Guo; Yajie Li; Yidan Ni; Qinshuo Han; Haimei Bai; Quancheng Zhou (Journal of Food Engineering, 2026)

A Computational Fluid Dynamics model for predicting food browning through melanoidin kinetics during baking - Jesús Tena; Norberto Fueyo (Journal of Food Engineering, 2026)

Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage - Hataitip Nimitkeatkai; Chairat Techavuthiporn (Journal of Food Engineering, 2026)

Atmospheric cold plasma treatment of peanut protein: Structural and functional modifications accompanied by microbial reduction - Jiangnan Chu; Fan Zhou; Zhengwei Wu; Wenchong Ouyang; Zhixin Ma; Sheng Liang; Qi Liu (Journal of Food Engineering, 2026)

Energy-efficient start-up optimization via digital twin for a vegetable broth sterilization process - Marcello Maria Bozzini; Marco Menegon; Alberto di Loreto; Gaia Lunari; Silvia Serena Mariani; Mattia Vallerio; Laura Piazza; Flavio Manenti (Journal of Food Engineering, 2026)

The texture formation mechanism of protein-based gel - Yumin Yang; Jinghu Yu (Journal of Food Engineering, 2026)

Fouling in beer clarification using polyethersulfone hollow fiber membranes - Hui Ye; Zeming Yan; Leiming Lou; Jie Sun; Junhui Zhong; Lei Zhang; Peng Liu; Zhonghou Feng (Journal of Food Engineering, 2026)

Protein-dense droplets to powders: creating low-viscosity colloidal plant protein ingredients - Nirzar Doshi; Jeta Purrini; Laurice Pouvreau; Erik van der Linden; Paul Venema; Renko de Vries (Journal of Food Engineering, 2026)

Evaluation of the barrier properties of biobased and biodegradable PHBV cups for a usage benefice in cheese applications - Fanny Coffigniez; Alexis Bessiere; Valérie Guillard (Journal of Food Engineering, 2026)

Proof-of-concept evaluation of a 3D laser profiling system prototype for real-time woody breast detection of broiler breast fillets - Jiaming Zhang; Yuzhen Lu (Journal of Food Engineering, 2026)

Assessment of the impact of nonstandard mechanical interactions in the clean-in-place cleaning process on the efficiency of removal of protein-fat deposits from equipment elements - Karolina Maziarz; Joanna Piepiórka-Stepuk; Sylwia Mierzejewska; Michalina Relichowska (Journal of Food Engineering, 2026)

Advancing sustainable food processing: molecular-scale understanding of incipient protein fouling in falling-film evaporators - Mütesir Temel; Sadiye Velioğlu; Anders Hellman; Jia Wei Chew (Journal of Food Engineering, 2026)

Study on adaptive fuzzy force control based on food rheology properties - Yuhe Fan; Lixun Zhang; Canxing Zheng; Zhenhan Wang; Huaiyu Che; Xingyuan Wang (Journal of Food Engineering, 2026)

Multi-wavelength laser texturization with 3D-printed foods - Jonathan David Blutinger; Evan Lloyd Omo; Pol Bernat; Hod Lipson (Journal of Food Engineering, 2026)

AI-driven modelling and experimental analysis of oil concentration impact on mayonnaise rheology for innovative food design - Kadeejathul Kubra; Suryamol Nambyaruveettil; Malaz Suliman; Hajra Maqsood; Muhammad Waseem; Hareth Alraeesi; Arafat Husain; Mohammad Sayem Mozumder (Journal of Food Engineering, 2026)

Temperature-moisture gradients during kilning introduce heterogeneity in malt starch properties and α-amylase activity - D.R.S. Gielens; C.F. De Schepper; N.A. Langenaeken; A.L. Galant; C.M. Courtin (Journal of Food Engineering, 2026)

Carbon black-integrated tungsten disulfide nanohybrid for the electrochemical quantification of propyl gallate in food safety monitoring - Aravindhkumar Krishnamoorthy; Gopika Meenakumari Gopakumar; Beena Saraswathyamma; Ali Akremi; Thamraa Alshahrani; Mani Govindasamy (Journal of Food Engineering, 2026)

The formation mechanism of self-assembly composite gels - Dingyang Lv; Fusheng Chen; Lijun Yin; Xi Yang; Xingfeng Guo; Fengyan Lin (Journal of Food Engineering, 2026)

Exploring mussel adhesive protein as a natural Pickering emulsion stabilizer for 3D food printing applications - Zinuo An; Liangbin Hu; Xiaoyue Gong; Wenjing Wang; Jianli Zhang; Haizhen Mo; Dan Xu; Zhenbin Liu (Journal of Food Engineering, 2026)

Mechanistic evaluation of pea-soy protein isolate and concentrate based high moisture meat analogues: Evaluation of protein blends and extrudate quality - Raouf Aslam; Shirin Sheikhi Zadeh; Sajid Alavi; Weibiao Zhou; Sajid Maqsood (Journal of Food Engineering, 2026)

Ultra-stable β-carotene emulsion stabilized by polyglycerol esters - Xiaoyong Zhu; Fei Liu; Lige Qian; Xiaoli Liang; Liyuan Cui; Ling Chen; Fang Zhong (Journal of Food Engineering, 2026)

Enhancing drying efficiency and temperature uniformity during microwave-assisted freeze drying: A weight-dependent microwave power approach - Isabel Kalinke; Günther Unterbuchberger; Ulrich Kulozik (Journal of Food Engineering, 2026)

Developing a full Weibull model for microbial survival during food processing - Si Zhu; Bing Li; Guibing Chen (Journal of Food Engineering, 2026)

Determination of anisotropic effective thermo-mechanical properties of leafy vegetables via X-ray CT and finite element modelling using forward and inverse analyses - Hui Gao; Zhiwei Zhu; Da-Wen Sun (Journal of Food Engineering, 2026)

A digital twin integrating multi-objective optimization to support fryer operators in managing potato crisps production - Manon Perrignon; Mathieu Emily; Mélanie Munch; Paul Debuire; Romain Jeantet; Thomas Croguennec (Journal of Food Engineering, 2026)

Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying - Rongtian An; Linlin Li; Lijuan Wang; Wenchao Liu; Weiwei Cao; Junliang Chen; Guangyue Ren; Min Zhang; Chung Lim Law; Xu Duan (Journal of Food Engineering, 2026)

Effects of phospholipid saturation on cinnamaldehyde liposomes: Structural insights, storage stability, and antioxidant properties - Ting Ding; Xianghua Chai; Pingping Wang; Kegang Wu; Chun Chen; Jing Lin; RouRou Wen; XueJuan Duan (Journal of Food Engineering, 2026)

Microencapsulation of D-limonene through non-covalent coacervates of hemp protein isolate and gum Arabic - Muhammad Umar; Mohammad Fikry; Saeid Jafari; Kitipong Assatarakul (Journal of Food Engineering, 2026)

Flash vacuum expansion technology for small-scale production of fruit puree: Development and quality assessment - Adriana Pulido-Diaz; Orlando Velázquez; Jhon Espitia; Tatiana Giraldo; Pablo Rodríguez; Fabrice Vaillant (Journal of Food Engineering, 2026)

Stable oleogel system for improved delivery of poorly soluble quercetin - Shengnan Zhang; Lihua Jin; Lu Gao; Han Zhang; Xiaodan Qi; Cong Li; Bang Chen; Yehua Shen (Journal of Food Engineering, 2026)

Continuous monitoring of moisture loss of beef, beetroot, and banana slices during microwave vacuum dehydration by using THz-TDS combined with transformer-based neural network - Ying Fu; Zhihang Zhang; Da-Wen Sun (Journal of Food Engineering, 2026)

The impact of tea polyphenols on the oxidative stability in Antarctic krill meal during storage: phenomena, substances, and potential mechanism - Liu Yang; Yao Zheng; Quantong Zhang; Shuaishuai Zhang; Quanyou Guo; Xin Wang (Journal of Food Engineering, 2026)

Analysis of shrinkage deformation behavior in microwave vacuum drying of Chinese yam based on evolution of physical properties - Qian Zhou; Linlin Li; Lijuan Wang; Wenchao Liu; Weiwei Cao; Tongxiang Yang; Junliang Chen; Guangyue Ren; Chung Lim Law; Xu Duan (Journal of Food Engineering, 2026)

Impact of cooking moisture on the relationship between starch granule surface microstructure and digestibility of highland barley - Xiaoyu Chen; Hui Zhang; Lilin Cheng; Ling Zhu (Journal of Food Engineering, 2026)

Improving radio-frequency heating uniformity to ensure food safety - Yu Feng; Baichuan Tang; Dingting Zhou; Lihui Zhang; Zhi Huang; Teng Cheng; Shaojin Wang; Xiangyu Guan; Xiaoming Lu (Journal of Food Engineering, 2026)

Rapid temperature field prediction in natural product extraction - Yequan Yan; Yang Yu; Qilong Xue; Jingxuan Zhang; Jiping Pang; Ping Li; Yehan Hou; Lei Wang; Zheng Li (Journal of Food Engineering, 2026)

Effects of selected food-compatible printing materials on product properties towards 3D binder jetting - Dang Chung Nguyen; Rico F. Tabor; Yunlong Tang; Louise Bennett; Shahnaz Mansouri (Journal of Food Engineering, 2026)

Oleosome extraction: Challenges, innovations, and opportunities for industrial applications - Yakindra Prasad Timilsena; Deepa Agarwal; Amy Logan; Roman Buckow (Journal of Food Engineering, 2026)

Controlled shape morphing of plant-based protein bilayers via surface engineering under thermal food processing conditions - Sushil Koirala; Sangeeta Prakash; Azharul Karim; Bhesh Bhandari (Journal of Food Engineering, 2026)

Non-invasive detection of internal foreign bodies in foods by using air-coupled ultrasound: case studies in beef burger patties and jelly plates - Gentil A. Collazos-Escobar; José M. Prats-Montalbán; Anabella S. Giacomozzi; José Benedito; Tomas E. Gómez Álvarez-Arenas; José V. García-Pérez (Journal of Food Engineering, 2026)

Flash freezing of ice cream with dense phase carbon dioxide: System performance and product quality - Sukirti Joshi; Mohammad Anwar Ul Alam; Megha Bohra; Syed S.H. Rizvi (Journal of Food Engineering, 2026)

Effect of papain on the gelling properties and 3D printability of thermally induced egg yolk gel - Yuanliang Zhong; Guoghua Li; Shiyu Zeng; Weiqiao Lv; Hongwei Xiao (Journal of Food Engineering, 2026)

Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food industries: Carob syrup production, functional profiling and application - Ana Martins Vilas-Boas; María Emilia Brassesco; Andreia C. Quintino; Bruno Medronho; Margarida C. Vieira; Teresa R.S. Brandão; Cristina L.M. Silva; Beatriz Silva; Miguel Azevedo; Manuela Pintado (Journal of Food Engineering, 2026)

Thermodynamic model and infrared thermography monitoring system for convective drying of goldenberry (Physalis peruviana) - T. Chuquizuta; W. Castro; M. Castro-Giraldez; P.J. Fito (Journal of Food Engineering, 2026)

Adsorption-diffusion of trace organics in Baijiu on porous Fe2O3 - Qianxi Jiang; Manjiao Chen; Xinjun Hu; Weiqiang Zhou; Fan Zhao; Liangliang Xie; Haili Yang; Jinlong Yu; Zhoujun Lin; Caihong Shen (Journal of Food Engineering, 2026)

Convergence of Digital Twins and food drying technology: How to bring the next generation of dryers to life!? - Arman Arefi; Carlos Vilas; Mulugeta Admasu Delele; Petra Foerst; Sebastian Gruber; Mohammad Kaveh; Farhad Khoshnam; Norhashila Hashim; Maimunah Mohd Ali; Saman Zohrabi; Muhammad Tayyab; Aditya Parmar; et al. (Journal of Food Engineering, 2026)

Pore-scale modeling of antimicrobial gas flow in a bed of low-moisture food - Ramin Nemati; Jeyamkondan Subbiah; Pawan Singh Takhar (Journal of Food Engineering, 2026)

Performance of PBS materials with degradable additives for food packaging - Cristina Moliner; Emanuela Drago; Alberto Lagazzo; Samantha Caputo; Margherita Pettinato; Elisabetta Finocchio; Patrizia Perego; Jelena Barbir; Elisabetta Arato (Journal of Food Engineering, 2026)

Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction - Yanan Chen; Di Wu; Xitong Chen; Peng Zhang; Guowen Zhang; Xing Hu (Journal of Food Engineering, 2026)

Unraveling the biphasic stabilization mechanism of glutathione-induced whey protein in structuring low-oil phase emulsion gel systems - Jinzhe Li; Sinan Mu; Zhanmei Jiang; Juncai Hou (Journal of Food Engineering, 2026)

Unstructured kinetic modeling of mixed-culture honey-wine fermentation systems involving dual substrate and product dynamics - Eskindir Getachew Fentie; Minsoo Jeong; Shimelis Admassu Emire; Hundessa Dessalegn Demsash; Jae-Ho Shin (Journal of Food Engineering, 2026)

A new insight on oil penetration of breaded fish nuggets during deep-fat frying based on the surfactant effect - Xiaoyue He; Zongna Teng; Jiwang Chen; Jiaqi Feng; E Liao; Qi Wang (Journal of Food Engineering, 2026)

Laser-assisted 3D printing for localized coagulation of minced shrimp - Qiang Tong; Shuailei Xiao; Ye Bi; Junhao Yang; Xiuping Dong (Journal of Food Engineering, 2026)

Chickpea protein: Novel stabilizer for sturgeon restructured products - Yue Wang; Jiaqi Liu; Weiping Zhao; Jinye Yang; Jinfeng Pan; Sangeeta Prakash; Xiuping Dong (Journal of Food Engineering, 2026)

Non-invasive inline rheometry for fluid foods containing millimeter-sized ingredients - Kohei Ohie; Taiki Yoshida; Yuji Tasaka; Yuichi Murai (Journal of Food Engineering, 2026)

Sustained-release electrospun films incorporated with oregano essential oil: Characterization, release kinetics and active packaging application for chicken breast - Bo Li; Tianchi Tang; Mengyue Jiang; Hui Chen; Yanhong Bai (Journal of Food Engineering, 2026)

Multiscale pore drives mechanical properties and storage stability in peach crisps - Han Zhao; Bo Zhang; Kexin Xiang; Dajing Li; Chunju Liu; Liying Niu; Yanhong Ma; Yadong Xiao; Haiou Wang (Journal of Food Engineering, 2026)

Humidity-responsive composite film for strawberry freshness control - Sulin You; Hui Li; Zilin Qi; Hengping Xu; Tianhua Ding; Zainab Rasheed; Mingrui Chen; Wen Qin; Suqing Li; Yaowen Liu (Journal of Food Engineering, 2026)

Tailoring functional properties of gum Arabic and partially hydrolyzed guar gum-based delivery systems for phenylethanoid glycosides from Mountain Germander (Teucrium montanum L.) - Ana Mandura Jarić; Laura Haramustek; Danijela Šeremet; Aleksandra Vojvodić Cebin; Predrag Petrović; Stela Jokić; Krunoslav Aladić; Krunoslav Žižek; Domagoj Vrsaljko; Draženka Komes (Journal of Food Engineering, 2026)

Monitoring the texture of high-moisture extrudates in the cooling die of an extruder using near-infrared spectroscopy - R. dos Santos; J. Cruz; I. Muñoz; P. Gou; E. Fulladosa (Journal of Food Engineering, 2026)

Optimized immobilization of Chenopodium murale phytase for functional food - Khalil ur Rehman; Ehab A. Abdelrahman; Mohammed Alissa; Abdullah Alghamdi; Suad A. Alghamdi; Mohammed A. Alshehri; Ghfren S. Aloraini; Abdullah Albelasi; Mortaga M. Abou-Krisha; Abdulrahman G. Alhamzani (Journal of Food Engineering, 2026)

Active PLA thermoformed trays incorporating EDTA, ethyl maltol and ethyl lauroyl arginate: Synergistic antimicrobial and antioxidant packaging for refrigerated meat products - Atcharawan Srisa; Sixtine Hahn; Nathdanai Harnkarnsujarit (Journal of Food Engineering, 2026)

Improved drying performance and mass transfer in ginger slices using hot air-assisted radio frequency technique - Zijun Mo; Mengge Li; Jinsong Zhang; Liumin Fan; Rui Li; Shaojin Wang (Journal of Food Engineering, 2026)

Non-contaminative MIL-53(Fe)-anchored ultrafiltration membrane for apple juice sterilization: Anti-biofouling performance and mechanism - Sihang Li; Xun Zhou; Jiahao Cui; Xingjian Zou; Zijian Li; Wirote Youravong; Ming Li; Haihua Wang; Zhenyu Li (Journal of Food Engineering, 2026)

Modelling of moisture content during baking of beetroot slices via Fick's law: A comparison of constant and variable effective diffusivity - Melissa González-Camacho; Rosalina Iribe-Salazar; Yessica Vázquez-López; Marco Carrazco-Escalante; Olivia Caro-Hernández; Miriam Gil-Gaxiola; Roberto Gutiérrez-Dorado; Kevin Cronin; José Caro-Corrales (Journal of Food Engineering, 2026)

Effect of dasher design and processing conditions on residence time distribution of ice cream produced with a continuous scraped surface freezer - Lauren R. Gallagher; Richard W. Hartel (Journal of Food Engineering, 2026)

Curcumin in pectin-caseinate enhances resveratrol bioavailability - Yijun Zhou; Yanan Song; Ling Zhu; Hui Zhang (Journal of Food Engineering, 2026)

Co-delivery of phycocyanin and astaxanthin using nanocochleates as a novel delivery vehicle: Effects of pigment concentration on physicochemical, structural, and in vitro digestion properties - Mohammad Molaveisi; Ya Zhao; Li Li; Qilong Shi (Journal of Food Engineering, 2026)

Exploiting xanthan–guar gum interactions for stable avocado oil emulsions: A multi-stage kinetic and rheological approach - Ana M. Sarinho; Rogerio Andrade; Janaina Lima; Leonardo Batista; Amanda Nascimento; Renata Almeida; Hugo M. Lisboa (Journal of Food Engineering, 2026)

Characterization of walnut shell crushing under multi-point loading based on numerical simulation - Hong Zhang; Bowen Han; Haipeng Lan; Yongcheng Zhang; Yong Zeng; Liping Zhang; Yangwei Wang (Journal of Food Engineering, 2026)

Green clarification of Ruditapes philippinarum hydrolysate by freezing - Meihuan Li; Ning Cong; Jiateng Chen; Ling Zhang; Xuanpeng Wang; Ming Du; Xianbing Xu; Jinfeng Pan; Qiyue Zhao (Journal of Food Engineering, 2026)

Modeling the quality decay kinetic of encapsulated ground coffee - Marco Lopriore; Marika Valentino; Giulia Ravaioli; Maria Cristina Nicoli; Amalia Conte; Matteo Alessandro Del Nobile (Journal of Food Engineering, 2026)

Enhanced rheology and lipid absorption modulation in oil-in-water emulsions by aggregation of pea protein isolate and peach gum microspheres - Haozhi Chen; Shahid Iqbal; Ronggang Pan; Hongyu Zhu; Rizwan Ahmed Bhutto; Xiao Dong Chen; Peng Wu (Journal of Food Engineering, 2026)

Photocatalytic-antimicrobial g-C3N4/PVA films for fruit preservation - Hang Liu; Qing Yang; Rao Gu; Su Zhang; Lingjian Gu; Haonan Wu; Yu Zhang; Xiaoyu Zhou; Tianyi Wang; Chengyin Wang (Journal of Food Engineering, 2026)

Development and evaluation of a spray chilling system for antimicrobial treatment to inactivate E. coli on cantaloupe during refrigerated storage - Vondel Reyes; Kathryn Fontenot; Shyam Menon; Subramaniam Sathivel (Journal of Food Engineering, 2026)

Physical field pretreatments enhance drying efficiency and quality of goji berry - Yuhang Du; Kunfeng Liu; Shuna Mi; Jianjun Ding; Shaofeng Yuan; Hang Yu; Yahui Guo; Yuliang Cheng; Weirong Yao (Journal of Food Engineering, 2026)

Nanocellulose fibers as stabilizers for Pickering emulsion coatings - Yong Cui; Yanyi Xue; Xinyi Zheng; Chen Cheng; Xiaolu Xu; Wenliang Wang (Journal of Food Engineering, 2026)

Insights into the mechanism of glucoamylase activation induced by PEF - Ouxiang Wei; Minqi Zhou; Si Qin; Lianhuo Wang; Keliang Liu; Jiyong Li; Yueshan Wang (Journal of Food Engineering, 2026)

Impact of extrusion cooking on tree bean (Parkia timoriana) seed protein emulsion gels with natural deep eutectic solvents and its use as an extrusion-based 3D food printing ink - Prostuti Chakravorty; Laxmikant S. Badwaik; Amit Baran Das (Journal of Food Engineering, 2026)

An experimental and molecular dynamics analysis of Listeria monocytogenes inactivation in peach puree influenced by moderate electric field and temperature - Chaminda P. Samaranayake; Mohamed M. Ali; Sudhir K. Sastry (Journal of Food Engineering, 2026)

Comparison of classical kinetic and Bayesian approaches for predicting food shelf life by accelerated testing: the case of biobased coffee capsules - Marco Lopriore; Lara Manzocco; Sonia Calligaris; Marilisa Alongi; Maria Cristina Nicoli; Giovanni Fonseca (Journal of Food Engineering, 2026)

Synergistic RuS2/CeS2 nano-hybrid for electrochemical detection of brilliant blue dye - Sreelekshmi; Raril Chenthattil; Mani Govindasamy; Beena Saraswathyamma (Journal of Food Engineering, 2026)

Bacterial inactivation and bactericidal mechanisms of pulsed ohmic heating against foodborne pathogens in milk depending on the applied frequency - Eun-Rae Cho; Dong-Hyun Kang (Journal of Food Engineering, 2026)

Developing a radio frequency disinfestation technology for red jujubes with BaTiO3 as a filling material: Pest mortality, energy efficiency, and product quality - Xin Ye; Junjie Zheng; Jinsong Zhang; Longlong Jiang; Rui Li; Shaojin Wang (Journal of Food Engineering, 2026)

Toward a digital twin for beer quality control: development of a digital model integrating industrial process data and model-based fermentation descriptors - Colomba Dazzarola; Ronald Tighe; José R. Pérez-Correa; Pedro A. Saa (Journal of Food Engineering, 2026)

Microwave vacuum evaporation of sugar solutions: Analysis of dielectric and microwave absorption properties - Yuan Tao; Bowen Yan; Nana Zhang; Jianxin Zhao; Wei Chen; Daming Fan (Journal of Food Engineering, 2026)

A novel quantitative analysis method for printability in 3D food printing for surimi - Sol Kim; Jaehwi Seol; Eunji Ju; Jeonghyeon Pak; Hyoung Il Son; Soo-Jung Kim (Journal of Food Engineering, 2026)

Machine learning approach to inline monitoring of apple puree consistency through process data and fruit characteristics - Aref Sepehr; Maciej Zaborowicz; Carlo Gabardi; Nicola Gabardi; Elisa Biada; Marco Luzzini; Alessandro Zanchin; Lorenzo Guerrini (Journal of Food Engineering, 2026)

Exploring radio frequency heating of viscous foods via folded flow - Shouqingyun Sun; Zhenna Zhang; Xuejiao Wang; Zibo Song; Fujie Zhang; Chaofan Guo; Junjie Yi; Xiaosong Hu (Journal of Food Engineering, 2026)

Evaluating microwave and conventional heating on the stabilization of emulsion loaded by glycosylated α-lactalbumin - Heyang Xu; Chuanbing Hu; Munkh-Amgalan Gantumur; Haiying Li; Narantuya Sukhbaatar; Ligang Zhang; Zhanmei Jiang (Journal of Food Engineering, 2026)

Fabrication of double-network emulsion gels to emulate bovine adipose tissue and application in 3D printing ink - Bonbeen Koo; Sangeun Park; Jiyoung Park; Yourim Oh; Jin-Kyu Rhee (Journal of Food Engineering, 2026)

Co-crystallized carotenoid extract from mango (Mangifera indica L.) peel as innovative ingredient dye and sweetener in gelatin - Gabriela Gomes Minatel; Carlen Bettim Bianchini; Renata Dias de Mello Castanho Amboni; Pedro Luiz Manique Barreto; Giustino Tribuzi; Itaciara Larroza Nunes (Journal of Food Engineering, 2026)

Aggregated insoluble soybean protein hydrolysate for stabilizing O/W emulsion: focusing on ultrasound-assisted pH-shifting modification - Zheng Xu; Xixi Wu; Naveed Mahmood; Shuang Zhang; Yang Li (Journal of Food Engineering, 2026)

Pickering water-in-oil emulsions stabilized by beeswax crystals: Design and stability - Yanhui Zhang; Elizabeth Tenorio-Garcia; Yanxiang Gao; Fanny Nascimento Costa; Michael Rappolt; Like Mao; Sepideh Khodaparast; Anwesha Sarkar (Journal of Food Engineering, 2026)

Acidicity-sensitive mucosal adhesive particles enhance sweetness - Qiaolan Sun; Lei Zhang; Xue Wang; Yang Wang; Wahia Hafida; Chengxia Huang; Cunshan Zhou; Li Chen; Phyllis Otu; Xiaojie Yu (Journal of Food Engineering, 2026)

Dynamic modeling of phenolic compound extraction from grape pomace: Capturing the effects of particle size distribution, competitive adsorption, and broken-intact cell regions in the solid matrix - Rodolfo de Mattos; Berta Zecchi (Journal of Food Engineering, 2026)

Application of ohmic and vacuum-assisted ohmic heating technologies for proofing composite millet-based doughs: Assessment of techno-functional properties, rheological behavior, and modeling of proofing kinetics - Arpan Dubey; Punyadarshini Punam Tripathy (Journal of Food Engineering, 2026)

Thermal resistance and stability of multilayers embedding probiotic structure - Ping-Hsiu Huang; Chien-Shan Chiu; Wen-Chien Lu; Chang-Wei Hsieh; Po-Hsien Li (Journal of Food Engineering, 2026)

2D numerical model for gas mass transfers in modified atmosphere packaging systems - Anh Khoa Nguyen; Fanny Coffigniez; Valérie Guillard; Sébastien Gaucel (Journal of Food Engineering, 2026)

Salmon muscle microstructure influence on ohmic heating – MRI characterization and computer simulation analysis - Wen Guo; Chunsen Wang; Yvan Llave; Mika Fukuoka (Journal of Food Engineering, 2026)

New insights into morphing food through a semi-automated system for creating accurate surface grooves of varying depths on cereal-based snacks - Eleonora Di Palma; Antonio Derossi; Rossella Caporizzi; Lining Yao; Teng Zhang; Carla Severini (Journal of Food Engineering, 2026)

Development of red rice germ extract-loaded microcapsules by complex coacervation using alternative proteins and polysaccharide as wall materials - Susma Bhattarai; Wattinee Katekhong; Chin Ping Tan; Utai Klinkesorn; Methavee Peanparkdee (Journal of Food Engineering, 2026)

Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro - Lanxin Zhang; Shengnan Wang; Xinhong Liu; Jun Li; Rui Wang; He Liu (Journal of Food Engineering, 2026)

Dairy powders: Impact of surface composition and heterogeneity on functional properties - Claire Gaiani; Ali Nasirpour; Serafim Bakalis; Mogens Andersen; Alireza Naseri; Kirsten Gade Malmos; Jennifer Burgain (Journal of Food Engineering, 2026)

Thermally induced dynamical and structural changes in lactose – maltodextrin system: insights from neutron scattering, thermal analysis and Raman spectroscopy - Magdalena Witek; Matthew Krzystyniak; Teresa Witczak; Svemir Rudić; Matei Pascariu; Marta Liszka-Skoczylas (Journal of Food Engineering, 2026)

Finite element modeling of apple tissue mechanics: A comparative study of elastic and elastoplastic behavior across ripening stages - Monika Słupska; Szymon Kuprianiuk; Roman Stopa; Adam Figiel (Journal of Food Engineering, 2026)

Development of disposable paper-based smart visual labels with thermochromic materials for cold chain temperature (−18 °C) monitoring - Qiwen Chen; Yulun Chen; Qingrun Liu; Shaofeng Yuan; Hang Yu; Weirong Yao (Journal of Food Engineering, 2026)

Multiscale modeling for food drying: A downscaling approach - Zachary G. Welsh; Vindya Thathsaranee Weligama Thuppahige; M.A. Karim (Journal of Food Engineering, 2026)

Review of the technical readiness of ultrafiltration membrane-based sugarcane juice clarification and subsequent sugar production - Jeffrey LeBlanc; Thevu Vu; Remil Aguda (Journal of Food Engineering, 2026)

Microencapsulation of bioactive compounds from tender aromatic coconut mesocarp via complex coacervation using soy protein and polysaccharides - Pattarapol Pongpairoj; Sudathip Sae-tan; Satoshi Iwamoto; Methavee Peanparkdee (Journal of Food Engineering, 2026)

Turning gel ratios to engineer 3D-printed hybrid gel-based foamed emulsion - Xin Hong; Zhenhua Duan; Liuping Fan; Jinwei Li (Journal of Food Engineering, 2026)

Comparative analysis of different measurement techniques for assessing porous structure of food products dehydrated by several technologies - Bruno Thibault; Sara Aghajanzadeh; Seddik Khalloufi (Journal of Food Engineering, 2026)

Development of a numerical model for measuring the electrical conductivity (EC) of a cake batter - Mamadou Lamine Niane; Olivier Rouaud; Anthony Ogé; Delphine Quéveau; Alain Le-Bail; Patricia Le-Bail (Journal of Food Engineering, 2026)

pH-responsive alliin delivery system: sustained intestinal release - Ying Zhu; Yapeng Chen; Yijia Yao; Xinkuan Li; Meiyi Wang (Journal of Food Engineering, 2026)

A comparison between microwave and conventional baking; impact on bread structure, bread quality and water mobility - Roua Bou-Orm; Vanessa Jury; Xavier Falourd; Luc Guihard; Lionel Boillereaux; Alain Le-Bail (Journal of Food Engineering, 2026)

Engineering odor control in algal foods: Machine learning for quality enhancement - Yilan Sun; Qinhua Zhang; Hongkun Lin; Juehan Lu; Huiyue Zhang; Che Su; Shiguo Huang; Jie Pang; Xiaolin Li (Journal of Food Engineering, 2026)

Influence of gluten quality and mixing time on the rheological and structural properties of starch-gluten dough - Mingfei Li; Ye Cui; Chong Liu; Xueling Zheng; Yujie Lu (Journal of Food Engineering, 2026)

Real-time screening of melamine in coffee capsules using infrared thermography and deep learning - Natalia Hernansanz-Luque; Ana M. Pérez-Calabuig; Sandra Pradana-López; John C. Cancilla; José S. Torrecilla (Journal of Food Engineering, 2026)

Processability and physicochemical properties of plant-based dispersions formulated with oat, pea, and potato concentrates intended for the production of yoghurt analogues - Ilianna Drositi; Giovanni Barone; Claus Heiner Bang-Berthelsen; Lilia Ahrné (Journal of Food Engineering, 2026)

Regulating emulsion gel microstructure with candelilla wax: Enhancement of freeze-thaw stability and anthocyanin retention - Qiaoli Zhao; Haili Qin; Kit Leong Cheong; Rui Li; Jianping Chen; Xiaofei Liu; Bingbing Song; Zhuo Wang; Saiyi Zhong (Journal of Food Engineering, 2026)

Salmon freshness detection based on dual colorimetric label indicator combined with lightweight CNN models - Chenlin Wu; Huijie Jia; Min Huang; Qibing Zhu (Journal of Food Engineering, 2025)

Internet of Things (IoT): Operational automation in experimental and computational analyses of hop residues drying - Victor Rodrigues Botelho; Micheli Legemann Monte; Renato Dutra Pereira Filho; Luiz Antonio de Almeida Pinto (Journal of Food Engineering, 2025)

3D-printing of thermoplastic protein-based composites by fused deposition modelling - Quinten Steffens; Marije Vliek; Ruud van der Sman; Remko Boom; Lu Zhang (Journal of Food Engineering, 2025)

The effect of plasticizers on properties of thermoplastic rice protein processed by extrusion and injection molding - J.I. Peñafiel-Alvarado; M. Miranda-Pinzon; J. Ivorra-Martinez; P.M. Stefani; J. Gomez-Caturla; R. Balart (Journal of Food Engineering, 2025)

Synthesis of sugar laurate esters via lid-designed lipase immobilized in magnetic nanoflower system - Caiyun Wang; Changhao Liu; Zhicen Liu; Han Xu; Yue Zhang (Journal of Food Engineering, 2025)

Development and characterization of konjac glucomannan–agar hybrid hydrogels for peptide adsorption from casein hydrolysate - Ju Hyun Min; Mariam Omowunmi Aminu; Hye Jee Kang; Yeon Ju Lee; Sung-Chul Hong; Seon-Tea Joo; Hoon Choi; Young Hoon Jung (Journal of Food Engineering, 2025)

Encapsulation of bioactives in rocoto chili (Capsicum pubescens) pulp using agro-industrial by-products: Enhancing stability and pungency - Natalia Salgado-Aristizabal; Juan D. Galvis-Nieto; Vanesa Abad; Jorge M. Narvaez-Perez; Danya K. Jurado-Erazo; Carlos A. Cardona A.; Ignacio Álvarez-Lanzarote; Carlos E. Orrego A. (Journal of Food Engineering, 2025)

Ultraviolet-C light (254 nm) treatment using a batch-style powder redistribution system for the inactivation of Salmonella surrogate, Enterococcus faecium, in wheat flour - Ava Weyrich; Deepti Salvi (Journal of Food Engineering, 2025)

Encapsulation of pterostilbene in hydroxypropyl-β-cyclodextrin using high-pressure homogenization and pH-shift methods: Characterization, stability, and static in vitro digestion. - Xuanyi Zhang; Xiaojun Lin; Jingwen Wang; Xiaoyu Luo; Baojun Xu (Journal of Food Engineering, 2025)

Determination of porosity and permeability correlation of leafy vegetable based on X-ray computed tomography and cell segmentation - Hui Gao; Zhiwei Zhu; Da-Wen Sun (Journal of Food Engineering, 2025)

Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder - Qiantong Zhong; Shucan Luo; John Fizpatrick; Langye Jiang; Zonglin Guo; Jie Lin; Hua Zheng; Haili Zeng; Canhu Wu; Songbai Zheng; Yan Gu; Christelle Turchiuli; et al. (Journal of Food Engineering, 2025)

Rapid continuous freezing of liquid food products - Jolin Morel; Lindsay Robertson; Richard Archer (Journal of Food Engineering, 2025)

Draw solution selection and process parameters impact the performance of forward osmosis for nonthermal concentration of liquids - Anamaria Andreea Beldie; Joseph Dumpler; Carmen I. Moraru (Journal of Food Engineering, 2025)

Printability of bigel inks as fat analogs: Impact of gelators on structure - Gamze Hanbeyoglu-Akturk; Evren Demircan; Beraat Ozcelik (Journal of Food Engineering, 2025)

Nisin electrospun nanofibers as promising active food packaging - Aline Aniele Vencato; Naiara Jacinta Clerici; André Luiz Mendes Juchem; Helena Campos Rolla; Adriano Brandelli (Journal of Food Engineering, 2025)

Drying temperature effects on oil dispersion and properties of alginate-kiwi seed oil films - Mohammad Hamayoon Wardak; Francis Ngwane Nkede; M.A. Reshaka Kavindi; Tran Thi Van; Fanze Meng; Fumina Tanaka; Fumihiko Tanaka (Journal of Food Engineering, 2025)

Developing and validating a model food using gelatin gel for liquid nitrogen spray freezing of Larimichthys crocea: Thermal properties, freezing characteristics, and microstructure - Yuxiao Mao; Hosahalli S. Ramaswamy; Junde Ren; Hongyue Li; Tao Song; Ting Xiao; Sinan Zhang; Yong Yu; Songming Zhu (Journal of Food Engineering, 2025)

Bread contamination detection using deep learning and thermal imaging - G. Madasamy Raja; P. Pathmanaban; P. Selvaraju; S. Vanaja (Journal of Food Engineering, 2025)

Characterization of bilayer emulsion of phosphorylated soybean protein isolate - Jing Xu; Fanda Meng; Fei Teng; Lifeng Shang; Zhongjiang Wang; Hua Jin (Journal of Food Engineering, 2025)

Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels - Sorour Barekat; Ali Ubeyitogullari (Journal of Food Engineering, 2025)