Temperature-fluctuation effects on shrimp protein quality assessed via a multi-stage temperature-fluctuation protein convolutional neural network - Zhexun Yang; Yiling Zhang; Sili Xiao; Weiteng Weng; Ziqi Xie; Jiayi Li; Wen Jie Li; Ying Deng; Yutao Wei; Yudan Li; Shuangyin Liu; Xuekai Gao; et al. (Journal of Food Engineering, 2027)

Multi-modal fusion of in-situ video data and process parameters for online forecasting of cookie drying readiness - Shichen Li; Hao Feng; Chenhui Shao (Journal of Food Engineering, 2027)

Influence of container material and configuration on the microwave heating uniformity of samples - Hainuo Yu; Yuanyuan Ma; Menghan Xu; Yingxin Fan; Tianyi Su (Journal of Food Engineering, 2027)

Computational modeling of flavor perception in complex food systems - Min Liu; Jinfeng Zhong; Xiong Liu; Pingping Shi; Xiaoli Qin (Journal of Food Engineering, 2027)

Numerical experimentation on a pilot-scale two-stage drying facility for producing high viability probiotics powder: Lactobacillus rhamnosus GG - Shuo Zhang; Jie Xiao; Meng Wai Woo; Xiao Dong Chen (Journal of Food Engineering, 2027)

A simple approach to sesame paste stability via wall effects - Jingwen Zhao; Changxiang Huang; Yan Zhang; Haiming Shi; Chunming Liu; Yongjun Xu; Yiguo Zhao; Yapeng Fang (Journal of Food Engineering, 2027)

Influence of dispersity and microstructure of organic-inorganic powder mixtures on the moisture sensitivity in compaction - Lars Wagner; René Rösemeier-Scheumann; Ulrich Bobe; Annabel Bozon; Arno Kwade; Jan Henrik Finke (Journal of Food Engineering, 2027)

Complexation with β-cyclodextrin derivatives enhanced the bioavailability of quercetin through improving solubility and inhibiting recrystallization - Qiao Chen; Hai-Xia Xu; Ji-Guang Chen; Lin Dai; Bao-Geng Fu; Qing-Feng Zhang (Journal of Food Engineering, 2027)

Development and experimental assessment of continuous-flow radio frequency enzyme inactivation systems using a multiphysics model of an S-shaped tube - Bolin Fu; Shulong Chu; Xuepeng Yuan; Shaojin Wang; Lixia Hou (Journal of Food Engineering, 2027)

Kinetic modeling of mass transfer during electrostatically enhanced aerosol microencapsulation on a vibro-fluidized crystal matrix - S.M. Petrov; N.M. Podgornova; V.I. Ryazhskih (Journal of Food Engineering, 2027)

Viscoelastic droplet morphologies in chaotic mixing extrusion - Huiwen Yu; Guanhai Liu; Zhiyang Wang; Baiping Xu; Jiarong Huang; Qiongyao Wang (Journal of Food Engineering, 2027)

Tailoring the rheology, structural stability and printability of pea protein–κ-carrageenan hydrogels with Tremella fuciformis polysaccharide for 3D food printing - Hafiz Abdul Rasheed; Lei Wu; Abdur Rehman; Tabussam Tufail; Muhammad Waheed Iqbal; Ahsan Hafiz Muhammad; Ming Cai (Journal of Food Engineering, 2027)

Graphene-assisted infrared freeze-drying of blue honeysuckle (Lonicera caerulea L.): Effects of tray material on drying characteristics and product quality - Yonggan Zhao; Min Zhang; Xianlong Wang; Dongxing Yu; Suobin Li (Journal of Food Engineering, 2027)

Synergistic protein-polysaccharide interactions in ice cream mixes: impact of soy protein isolate concentrations on water mobility, ice crystals and freeze thawing - Yuewen Zhao; Ukasha Arqam; Shoaib Younas; Jingxuan Qiu; Caiyun Liu; Xin Wang (Journal of Food Engineering, 2027)

Optimizing freezing time for low-moisture part-skim mozzarella cheese using multivariate and genetic algorithm approaches - Siddharth Vishwakarma; Helen Bunker; Dennis Heldman; Farnaz Maleky (Journal of Food Engineering, 2027)

An ultrasonic system and post-processing framework for measuring adulteration in edible oil directly from the bottle - Stefano Laureti; Rocco Zito; Francesco Simonetta; Giuseppe Fedele; David A. Hutchins; Marco Ricci (Journal of Food Engineering, 2027)

Scale-dependent microwave heating of comminuted meat: Roles of pore structure and component interactions - Wenjin Gong; Xing Chen; Yuan Tao; Sijia Wang; Jian Hu; Xidong Jiao; Bowen Yan; Nana Zhang; Wei Chen; Paulo Cezar Bastianello Campagnol; Daming Fan (Journal of Food Engineering, 2027)

A kinematic digital twin approach to study the chaotic mixing of a liquid food system by using a delta robot with 4-DOF - Paramasivam Santhoshkumar; Rossella Caporizzi; Nicola de Polli; Antonio Derossi (Journal of Food Engineering, 2027)

Spray drying of Kluyveromyces marxianus cells for β-galactosidase biocatalyst production - Larissa Thaynara Ramos de Melo; Sabrina Candido Rufino da Silva; Adrielle Aparecida Paulista Ribeiro; Carla Cristina de Sousa; Marta Fernanda Zotarelli; Carla Zanella Guidini (Journal of Food Engineering, 2027)

Covalent coupling of myofibrillar protein–6-gingerol: Binding sites, alterations in protein structure and gel properties - Jiamei Li; Geyi Ren; Jiaqi Sun; Fei Li; Hongzhao Zhang; Ping Han; Shiling Lu; Juan Dong (Journal of Food Engineering, 2027)

Fish oil–fish gelatin composite oleogels via emulsion templating for curcumin delivery - Jie Liu; Min-fang Zhu; Xu-Mei Wang; Jun Liu; Zong-Cai Tu; Yan-Hong Shao (Journal of Food Engineering, 2027)

Fuzzy pressure control in pressure-assisted microwave pasteurization of packaged sauerkraut - Xudong Liu; Feihu Song; Runjie Li; Jing Li; Guangyuan Jin; Chunfang Song; Zhenfeng Li; Benying Liu (Journal of Food Engineering, 2027)

Development of 3D-printed chocolate fortified with collagen peptides - Jinge Shao; Yujin Cao; Zhipeng Zheng; Shaoling Lin; Yi Zhang; Jiamiao Hu (Journal of Food Engineering, 2027)

Migration of additives from semicrystalline polyolefin films: Accounting for solvent-induced swelling and plasticization - Ali Ghasemi; Paschalis Alexandridis; Marina Tsianou (Journal of Food Engineering, 2027)

Freeze-drying-induced hydrophobic aggregation limits the redissolubility of Spirulina protein: Limiting factors and solubilization mechanism - Jie Zhou; Hao Chen; Yingwen Lan; Jinjin Liu; Chen Zhang (Journal of Food Engineering, 2027)

Particle size governs encapsulation performance and diffusion-controlled oxidation in spray-dried powders - Jian Zhang; Amanda Schober; Brian MacDougall; Rutger van Sleeuwen (Journal of Food Engineering, 2027)

Numerical modeling of Pulsed Electric Field-Enhanced release of active compounds from viscoelastic matrices - Giovanni Luzi; Khawaja Muhammad Imran Bashir; Wenjing Lyu; Alexander Jahn; Man-Gi Cho; Jae-Suk Choi (Journal of Food Engineering, 2027)

Modelling the secondary shelf life of packaged breadsticks - Emanuela Lo Faro; Francesca Masino; Patrizia Fava; Matteo Alessandro Del Nobile; Amalia Conte (Journal of Food Engineering, 2027)

Interfacial and stability properties of oil-in-water emulsions stabilized by protein hydrolysates-polyphenol complexes - Danni Huang; Yimiao Xia; Lifen Zhang; Fusheng Chen (Journal of Food Engineering, 2027)

Foam separation and coupled technologies in food industry: a review - Qing Li; Zhijie Guan; Mengting Gu; Tong Chen; Jiacong Wu; Lei Wang; Yun Wang; Juan Han (Journal of Food Engineering, 2027)

Egg white protein-polysaccharide high internal phase Pickering emulsions for 3D printing and quercetin delivery - Lele Li; Wenjuan Wang; Suping Ji; Ningyue Liu; Qiang Xia (Journal of Food Engineering, 2027)

Inhibitory mechanism of hydrocolloids on heterocyclic aromatic amine formation in fried chicken drumsticks - Guanhua Li; Yue Ding; Ziwen Yang; Cuicui Li; Zhenni Li; Yingying Hu; Lang Zhang (Journal of Food Engineering, 2026)

Strain-rate dependent dynamic damage behavior of strawberries: Characterization and quantification - Hao Ding; Chenglong Li; Zheng Li; Yue Ma; Minghui Liu; Qiang Tang; Chenghao Li; Junming Hou (Journal of Food Engineering, 2026)

Tribo-electrostatic separation of rice bran protein at distinctive pH: Where surface physics meets protein chemistry - Ruslan Mehadi Galib; Parvej Hasan Jon; Md Mahfuzur Rahman (Journal of Food Engineering, 2026)

Modified walnut protein isolate-proanthocyanidins regulated emulsion gel: Physicochemical properties, interfacial behavior, and lipid digestibility - Yanmei Deng; Zhongying Lin; Lei Guo; Qian Ma; Fangyu Fan (Journal of Food Engineering, 2026)

Ultrasound-assisted supercritical carbon dioxide drying of cod fish (Gadus morhua) - Riccardo Zulli; Yago A.A. Bernardo; Marco Cardin; Stella Plazzotta; Carlos A. Conte-Junior; Sara Spilimbergo; Alessandro Zambon (Journal of Food Engineering, 2026)

A novel syngas protein as alternative in high moisture meat analogue - Tao Ding; Hao Wang; Shifeng Ma; Minrui Lu; Jie Wang; Min Xue (Journal of Food Engineering, 2026)

Spatial sugar Engineering via dual-head 3D food printing: A novel approach to reduce sucrose while preserving sweetness in chickpea-based snacks - Adrián Matas-Gil; Marta Igual; Purificación García-Segovia; Javier Martínez-Monzó (Journal of Food Engineering, 2026)

Developing radio frequency technology for enhancing the processing characteristics of gluten-free rice dough based on gelatinization degree - Dongsheng Hu; Yingqi Tian; Jiahong Yuan; Mengge Li; Rui Li; Shaojin Wang (Journal of Food Engineering, 2026)

Towards a more environmentally friendly expanded polystyrene fish box: A structurally and thermally validated lightweight design with life cycle assessment - Ziwei Lu; Gudrun Svana Hilmarsdottir; Fjola Jonsdottir; Olafur Ogmundarson; Sigurjon Arason; Bjorn Margeirsson (Journal of Food Engineering, 2026)

Knowledge-guided hybrid deep learning framework for robust early warning of food temperature deviations in dynamic urban delivery - Fenghua Duan; Yifeng Zou; Yuan Zhang; Xinfang Wang; Xiangchao Meng; Jing Zhang; Junzhang Wu (Journal of Food Engineering, 2026)

Dough mixing under CO2 pressure as a strategy to reduce chemical leavening in laminated biscuits - Maryam Valizadeh; Cécile Rannou; Sébastien Curet; Marie-Luce Lebriquer; Gilles Bertheau; Patricia Le-Bail; Alain Le-Bail (Journal of Food Engineering, 2026)

Drucker-Prager model for approximating the tensile and compressive behaviour of chocolate at quasi-static strain rates - Thrasyvoulos Konstantinos Elezoglou; Maria N. Charalambides; Sunil Rana (Journal of Food Engineering, 2026)

Spray drying encapsulation of β-carotene with cellulose nanocrystals: Improved stability and controlled release under varying wall-material compositions and inlet temperatures - Kunhao Liu; Yunong Na; Karen Magallanes Levano; Sanstuti Prasad; Penghui Yan; Yilun Weng; Alberto Baldelli (Journal of Food Engineering, 2026)

Co-modified rice starch by extrusion and GML: multi-level structure - Jiaqi Song; Chong Cui; Zhuang Yang; Shiwen Cheng; Fan Yu; Jiangkai Zeng; Xiaoqi Ma; Xiaoshuai Yu; Zhigang Xiao; Lishuang Wang (Journal of Food Engineering, 2026)

Microstructural, physicochemical, and starch digestion properties of cotyledon cell flours prepared by colloid milling of New Zealand pea varieties - Abayomi Ajala; Lovedeep Kaur; Sung Je Lee; Jaspreet Singh (Journal of Food Engineering, 2026)

Model-free and wide-gap viscometry for heterogeneous fluid foods - Kohei Ohie; Yuji Tasaka (Journal of Food Engineering, 2026)

Multiscale elucidation of ergothioneine-soy protein interactions: From molecular docking and binding thermodynamics to conformational rearrangement and functional augmentation - Ding Nan; Mengyue Zhang; Yuhan Lan; Sihao Ding; Xibo Wang; Yifan Cui (Journal of Food Engineering, 2026)

Optimal stopping time for thermal processing of canned foods under power failure events: Correction for real time implementation - Jacobo G. Baldonedo; Miguel Míguez-Coto; Enrique Casarejos; José R. Fernández (Journal of Food Engineering, 2026)

Reshaping the mixing operation: 2D/3D digitally-designed trajectories enabled by delta robot affect the droplet breakup and the emulsion properties - Eleonora Di Palma; Muhammad Abdullah Bareen; Rossella Caporizzi; Antonio Derossi (Journal of Food Engineering, 2026)

Primary shelf-life prediction of a fresh cheese-based sauce using an accelerated test approach - Stefano Zardetto; Carlos Gabriel Arp; Gabriella Pasini (Journal of Food Engineering, 2026)

Optimized e-nose feature engineering for oyster freshness detection - Xiaolong Lv; Guangfen Wei; Jie Zhao; Wei Zhang; Baichuan Wang; Quansheng Dou; Xiaoshuan Zhang (Journal of Food Engineering, 2026)

High hydrostatic pressure improved physicochemical properties of dry-cured ham - Jing Ma; Xinian Li; Xiaojing Ren; Jing Liu; Ye Liu; Fangyu Long (Journal of Food Engineering, 2026)

3D quantitative investigation of wheat starch morphology from bread dough to crumb - Nanci Castanha; Elysa Le-Corre; Héliciane Clement; Sylvain Challois; Patricia Le Bail; Laurence Dubreil; David Grenier; Tiphaine Lucas (Journal of Food Engineering, 2026)

Enhanced emulsification via pH-dependent complexation: Structural and interfacial engineering of hempseed protein hydrolysates by anionic polysaccharides - Qingling Wang; Xi Sun; Yu Qian; Yining Feng; Yanyun Cao; Mangang Wu; Tuanzhu Guan; Hai Yu (Journal of Food Engineering, 2026)

Influence of sliding frequency on passive film stability during tribocorrosion of AISI 316L stainless steel in sodium bicarbonate solution - Kaouthar Bouguerra; Yan-Ming Chen; Alexandre Romaine; Nadège Ducommun; Pierre-François Cardey; Alexis Fontaine; Eric Bourhis; Pascal Andreazza; Caroline Richard (Journal of Food Engineering, 2026)

Electrochemical impedance spectroscopy and equivalent electric circuits for rapid detection of freeze damage in Fuji apples: a methods case study - Tomás Prieto Calabuig; Raúl Llinares Llopis; Nicolás Laguarda-Miró (Journal of Food Engineering, 2026)

Static and advancing contact angles of water on dark chocolate - Zohreh Baratian Ghorghi; Judicaelle Labelle Akana Donkem; Leonel Cedrick Mafotang Tsague; Fernando Porcelli; Marcello Fidaleo (Journal of Food Engineering, 2026)

Complexation mechanism of pectins with varying esterification degrees and pea protein isolate: Effects on protein solubility, emulsifying properties, and emulsion stability - Ying Kuang; Tao Wang; Jiapeng Wu; Huiyu Liu; Yichen Yang; Kai Chen; Bo Peng; Yi Liu; Qian Zhang; Fatang Jiang; Kao Wu; Jia Liu; et al. (Journal of Food Engineering, 2026)

Rheology-computational fluid dynamics co-regulation and experimental validation of coaxial three-dimensional printing - Jinjin Huang; Min Zhang; Arun S. Mujumdar; Chunli Li; Jiacong Lin; Jingyuan Li (Journal of Food Engineering, 2026)

Angiotensin-converting enzyme inhibitory peptides from cottonseed meal - Fengliang Xiong; Liangkang Lv; Yang Yang; Shiteng Pei; Baiou Li; Xiong Luo; Hao Xu; Wei Wang; Zhijun Cao; Shengli Li; Hongjian Yang (Journal of Food Engineering, 2026)

Two-stage smart control in microwave-hot air drying of Gastrodia elata using machine vision and electronic nose fusion technology - Wenkai Peng; Shuai Liu; Minglei Deng; Zhenfeng Li; Benying Liu; Chunfang Song; Jing Li; Yongsheng Pei; Jinbiao Teng; Manfu Li (Journal of Food Engineering, 2026)

Non-destructive computer vision grading of Jin-Huang mango using texture and surface-blemish cues for packing-line quality control - Yung-Kuan Chan; Zih-Yan Ciou; Yu-Yi Chen; Chuen-Horng Lin; Jiunn-Lin Wu; Huan-Yu Chen (Journal of Food Engineering, 2026)

Corrigendum to ‘Insights from dielectric properties and ice crystal into the mechanism of low-frequency electric field superchilling for improving Litopenaeus vannamei water-related properties’ [J. Food Eng. 416 (2026) 113090] - Haiqiang Chen; Zuanhao Liang; Ming Yu; Yu Xia; Fengxue Liang (Journal of Food Engineering, 2026)

Pleurotus eryngii albumin-stabilized high internal phase Pickering emulsion for synergistic dual-bioactive delivery and high-fidelity 3D printing - Qianxi Han; Bo Liu; Lijing He; Wenjie Wang; Wenxuan Wang; Yanfen Cheng; Shaojun Yun; Feier Cheng; Cuiping Feng; Jinling Cao (Journal of Food Engineering, 2026)

Digital twins in food engineering - Pieter Verboven; Ferruh Erdogdu (Journal of Food Engineering, 2026)

Effect of pretreatments on fiber structures of high-moisture soy protein extrusion meat - Wenwen Guo; Yuan Yuan; Yuxin Xie; Yuxin Zhao; Hao Hu (Journal of Food Engineering, 2026)

Stabilization of Pickering emulsions via ternary complexes: A strategy leveraging plant protein-animal protein-polyphenol synergy - Yanling Lu; Ziying Qian; Yanmei Deng; Yuxin Jiang; Lei Guo; Fangyu Fan (Journal of Food Engineering, 2026)

Infrared and infrared-convective drying of foamed coffee extract for the instant coffee production: Kinetics, energy-environmental performance and modeling study - Emanuelly G. Avelar; Júlia L. Moreira; Lidja D.M.S. Borél; Hugo Perazzini; Renata A.B. Lima-Corrêa (Journal of Food Engineering, 2026)

Improving radio frequency heating uniformity using polypropylene frame - Yu Feng; Juanjuan Xu; Qingqing Jiao; Yueting Ding; Shaojin Wang; Xiaoming Lu; Xiangyu Guan (Journal of Food Engineering, 2026)

PCM integration in air ducts for enhanced thermal performance of open refrigerated cabinets - Pei Yuan; Fei Tang; Zewen Wang; Shaojie Wang; Zheng Gong (Journal of Food Engineering, 2026)

Overcoming curcumin's limitations via amorphous solid dispersion: Mechanistic insights, bioavailability enhancement, and shelf-life evaluation - Minghui Hao; Chenchen Yu; Chungang Zhang; Fantong Yu; Ti Wang; Cong Zhang (Journal of Food Engineering, 2026)

Numerical modeling of CO 2 gas diffusion in food as a porous medium with application to Soluble Gas Stabilization technology - Sara Esmaeilian; Aberham Hailu Feyissa; Morten Sivertsvik; Bjørn Tore Rotabakk; Jørgen Lerfall; Anna Olsen (Journal of Food Engineering, 2026)

Solar drying of porang: drying kinetics and reaction engineering approach-based new sustainability measures - Evan Eduard Susanto; Agus Saptoro; Aditya Putranto; Perumal Kumar; Angnes Ngieng Tze Tiong; Suherman Suherman (Journal of Food Engineering, 2026)

Pea protein fibrils: Preparation via dynamic high-pressure microfluidization-assisted acid-heating & structure - Xiaoyu Xu; Guihua Sheng; Xinlin Wei; Haimei Bai; Qinshuo Han; Quancheng Zhou (Journal of Food Engineering, 2026)

Heat transfer coefficient measurements on a blunt, flat plate food model under variable airflow velocity and incidence angle in blast freezing applications - Eric Alar; Erik Pagenkopf; Gregory Nellis; Douglas Reindl (Journal of Food Engineering, 2026)

Non-thermal sterilization of liquid foods via pulsed electric fields: A Tesla coil and multilevel inverter-based approach - Prakasit Sritakaew; Rardchawadee Silapunt (Journal of Food Engineering, 2026)

Prediction of 3D printability from rheological and mechanical characteristics of rice and vegetable-derived pastes using machine learning - Tatsuki Kamata; Takumi Umeda; Daisuke Nei; Isao Kobayashi; Hiroyuki Kozu (Journal of Food Engineering, 2026)

Development and Validation of an ATP Degradation Model for Predicting K-value Progression in Chilled Greenling under Variable Temperature Conditions - Yuji Shinohara; Takeya Yoshioka; Naoto Tsubouchi (Journal of Food Engineering, 2026)

Linking water thermodynamics to carotenoid degradation kinetics in coextruded core–shell paprika oleoresin macrocapsules: A comparative analysis of hot-air drying and freeze-drying - Karina Huerta Vera; Alicia Merino González; Ricardo Salazar; Luz Alicia Pascual-Pineda; Martha Paola Rascón-Díaz; Marisol Castillo Morales; Etna Oropeza de la Rosa; Ubaldo Richard Marin Castro; Enrique Flores-Andrade (Journal of Food Engineering, 2026)

Corrigendum to “Molecular mechanisms of micelle formation of coco-glucosides in an aqueous solution” [J. Food Eng. 413 (2026) 113016] - Phonphiphat Bamrung; Juthamas Tantala; Pornchai Rachtanapun; Chitsiri Rachtanapun; Prapasiri Pongprayoon (Journal of Food Engineering, 2026)

Enhancing thermo-oxidative stability of edible oils using nanoceria - Sreemoyee Chakraborty; Debabrata Bera; Chandan Kumar Ghosh; Lakshmishri Roy (Journal of Food Engineering, 2026)

Computer simulation analysis of the sensitivity of freezing temperature, product properties and a multi-stage strategy on liquid nitrogen spray freezing characteristics of large yellow croaker - Yuxiao Mao; Yiqing Zhang; Hosahalli S. Ramaswamy; Hongyue Li; Mingyun Dai; Tao Song; Ting Xiao; Yong Yu; Songming Zhu (Journal of Food Engineering, 2026)

Impeller modifications for pseudoplastic fluid mixing in food reactors - Deyin Gu; Hao Yang; Changshu Li; Tao Peng; Jie Zhang; Haifeng Gong (Journal of Food Engineering, 2026)

Quantification and dynamic measurement of water states in dough during freezing using variable temperature TD-NMR - Shujing Wang; Ning Tang; Huipin Li; Shengxin Ji; Yong Yang; Zhilu Ai (Journal of Food Engineering, 2026)

Corrigendum to ‘Structural and functional analysis of a new co-processed tableting excipient for food compaction processes’ [J. Food Eng. 363 (2024) 111624] - René Rosemeier-Scheumann; Lars Wagner; Ulrich Bobe; Annabel Bozon; Arno Kwade; Jan Henrik Finke (Journal of Food Engineering, 2026)

Mechanical–Acoustic fusion for peanut roasting duration classification - Shi Yu; Shangjun Wang; Huaimeng Chen; Hui Yu; Meng He; Jiaqi Xu; Linjie Zhou; Xiuying Tang (Journal of Food Engineering, 2026)

Insights from dielectric properties and ice crystal into the mechanism of low-frequency electric field superchilling for improving Litopenaeus vannamei water-related properties - Haiqiang Chen; Zuanhao Liang; Ming Yu; Yu Xia; Fengxue Liang (Journal of Food Engineering, 2026)

Glass transition and crystallization behavior of jujube powders as induced by amorphous sugars based on solid model system - Yonghong Lin; Jinfeng Bi; Gege Liu; Qinqin Chen (Journal of Food Engineering, 2026)

Design of cholesterol-free nanophytosomes coated with natural polysaccharides for enhanced oral delivery of grape seed flavonoids - Faezeh Fathi; Reza M. Kouchaksaraee; Samad N. Ebrahimi; Anabela S.G. Costa; Alireza Fathi; Eliana B. Souto; João A.V. Prior; M. Beatriz P.P. Oliveira; Rita C. Alves (Journal of Food Engineering, 2026)

Structure design of an innovative 3-dimensional-printed emulsion carrier for stabilizing polyunsaturated fatty acids in krill oil - Xin Lin; Yuanheng Zhang; Fanghui Fan (Journal of Food Engineering, 2026)

Comparative study of the viability of free and encapsulated Lactobacillus acidophilus LA02 under simulated gastrointestinal and food system conditions - Marcieli Peruzzolo; Lisiane Rita Sartoreto; Sabrina Pavan Zannoni; Hueliton José Strogulski Magnanti; Angélica Morgan Anselmini; Jamile Zeni; Giovana Cristina Ceni; Rogério Luis Cansian; Geciane Toniazzo Backes (Journal of Food Engineering, 2026)

Optimization of multiple pin electrodes ohmic heating systems: Computer simulation approaches - Chunsen Wang; Hikaru Kogi; Yvan Llave; Moe Nakaoka; Mika Fukuoka (Journal of Food Engineering, 2026)

pH-driven encapsulation of isoliquiritigenin in the oat protein-sodium alginate nanoparticles: Focus on formation mechanism, stability and in vitro digestion characteristics - Yushi Wei; Xiaoyun Fei; Deming Gong; Guowen Zhang (Journal of Food Engineering, 2026)

Glycated walnut protein linseed gum conjugates for HIPE-based dressing - Bin Zhang; Li Yang; Xia Chen; Ziyi Liao; Linlin Hou; Kai Zheng; Congfang Li; Juan Dong (Journal of Food Engineering, 2026)

Passive RFID-based sensor for secondary shelf-life detection of UHT milk - Abhinandan Pal; Kanishka Bhunia (Journal of Food Engineering, 2026)

Impact of cross-flow velocity on skim milk acidification using bipolar membrane electrodialysis with homogeneous ion-exchange membranes - Arthur Merkel; You Wei Jia; Chao-Chin Hsu; George Q. Chen; Sandra E. Kentish; Petr Křižánek; Lilia Ahrné (Journal of Food Engineering, 2026)

Dielectric and thermal mixture equations optimization for ready-to-eat particle foods during radio frequency thawing and reheating simulation - Yingqi Tian; Dongsheng Hu; Mengmeng Yang; Xiangyu Guan; Hosahalli Ramaswamy; Shaojin Wang (Journal of Food Engineering, 2026)

Pore-scale heat transfer analysis in grain piles via X-ray CT and LBM - Xiaoliang Wang; Ying Zhou; Yaping Shi; Yanbo Hui; Ju Gao; Yihui Wang; Fan Yang (Journal of Food Engineering, 2026)

Scalable air-assisted microfluidic system for core–shell alginate beads: Design, experimental characterization, and industrial validation - Angela De Vivo; Fabrizio Sarghini (Journal of Food Engineering, 2026)

Multi-layer multi-electrode design for spatial uniformity enhancement in low-frequency electric field assisted superchilling of tilapia (Oreochromis niloticus) - Xinlong Hao; Haiqiang Chen; Xiaoxu Cen; Zuanhao Liang; Guangquan Sun; Yaoze Feng; Ming Zhu; Ming Yu (Journal of Food Engineering, 2026)

Ohmic heating inactivation of Clostridium sporogenes in green bean puree and its effect on sensory attributes - Shyam Kumar Singh; Ömer Faruk Çokgezme; Ran Tao; Ashley M. Soldavini; Christopher Simons; Sudhir K. Sastry (Journal of Food Engineering, 2026)

Multilayercoated nanoliposomes for stabilized delivery of garlic-derived bioactive peptides: ACE-inhibitory, biologicaland structural features - Atena Ramezani; Roshanak Zolqadri; Zahra Akbarbaglu; Yonghui Li; Narges Mazloomi; Khashayar Sarabandi (Journal of Food Engineering, 2026)

Impact of prick alternating electric field durations on protein degradation in refrigerated Lateolabrax maculatus fillets: Focusing on myofibrillar proteins and endogenous proteases - Zekai Fan; Chen Li; Xiaoqing Ren; Bing Chen; Ning Wang; Hao Zhang; Shiyuan Dong (Journal of Food Engineering, 2026)

Novel membrane process for degumming of crude vegetable oils - Habib Mouadili; Oussama Kamal; Said Khoudali; Khadija Jihar; Mohamed Amine Dabachi; Abera Demeke Ambaye; Sigwadi Rudzani; Ledwaba Kabelo; Abed Mennad; Touhami Mokrani (Journal of Food Engineering, 2026)

Effect of temperature and airflow in CO2-refrigerated cold storage on pork shelf life - Dongmei Leng; Jiawei Li; Su Wang; Chengli Hou; Shen Tian; Xin Li; Dequan Zhang (Journal of Food Engineering, 2026)

Prediction of pork tenderness using viscoelastic parameters - Jiaqi Li; Yanlei Li; Xiaojia Zuo; Huaiqun Wang; Wenxiu Wang; Peng Xu; Lanxin Lv (Journal of Food Engineering, 2026)

Vacuum-driven dual-phase solute transport in porous food matrices: effects of emulsion formulation and pore microarchitecture - Jiale Liang; Shin-ichi Ishikawa (Journal of Food Engineering, 2026)

Enhancing supply chain efficiency for air transport of horticultural products by simplified heat and mass transfer modelling - Suveena Jantapirak; Steven Duret; Onrawee Laguerre; Alain Denis; Yvanne Paviet Salomon; Denis Flick; Weerachet Jittanit; Cheeraphat Potisuwan; Nattawut Chaomuang (Journal of Food Engineering, 2026)

Digital twin for fresh produce washing in flume tanks: Reducing water and sanitiser use while ensuring food safety - Ari S. Moreno-Razo; Carlos Vilas; Jose A. Vázquez; Ana Allende; Míriam R. García (Journal of Food Engineering, 2026)

Concentration and selective retention of anthocyanins and proanthocyanidins from cranberry juice using pressure-driven filtration processes - Vianey Monsserrat Adaile-Pérez; Véronique Perreault; Laurent Bazinet (Journal of Food Engineering, 2026)

Heat-modulated brown rice starch-protein: Physicochemical, functional, and digestibility properties - Ruobing Yu; Yujie Deng; Ying Wan; Xinyan Zhan; Dongjian Dai; Fei Yan; Zhihua Dai; Dan Ouyang; Jiali Xing; Xiaohu Luo (Journal of Food Engineering, 2026)

Rational design of antibacterial and biodegradable PCL/oxidized cassava starch/Nisin ternary films based on molecular docking - Xiangrui Ren; Li Niu; Liping Zhao; Wenqing Zhao; Qian Lin; Shuangfeng Guo; Yayun Hu; Wenhao Li (Journal of Food Engineering, 2026)

Region-aware graph neural networks for real-time drying simulations of unsaturated porous media - Food drying digital twin framework - Saeed Nazari; Amir Malvandi (Journal of Food Engineering, 2026)

Surface tension modeling in the context of cultured meat production - Tomas P. Corrales; Aldonza Jaques; Cristóbal López; Yusser Olguín; Christian Romero; Gilberto Campaña; Nicole Orellana; Felipe San Martín; Cristian A. Acevedo (Journal of Food Engineering, 2026)

Reducing the fat content of plant-based emulsified foods using fiber-based microgels - Tian Ma; Sisheng Li; David Julian McClements (Journal of Food Engineering, 2026)

Frost formation mechanisms in packaged frozen fruits considering porous structure under temperature fluctuations: Experimental and CFD analysis - Zheng Xu; Mark Anthony Redo; Linfei Wang; Yvan Llave; Haruka Agui; Niccolo Giannetti; Kiyoshi Saito; Manabu Watanabe (Journal of Food Engineering, 2026)

A high-throughput cost-effective platform for monitoring viscoelastic transitions in hydrocolloids - Adar Fridman; Serafim Bakalis; Raghavendra Selvan; Remko M. Boom (Journal of Food Engineering, 2026)

CMC-tuned Pickering emulsions: stability and in vitro digestion - Ziang Guo; Bingxue Yang; Xiaowei Huang; Zhihua Li; Paraskevi Paximada; Xiaobo Zou (Journal of Food Engineering, 2026)

Thermomechanical technique for determining glass transition temperature of microcrystalline cellulose powder and powder blends with amorphous maltodextrin - Shinji Sugioka; Takumi Mochizuki; Kiyoshi Kawai (Journal of Food Engineering, 2026)

Evaluation of ceramic and polymeric membranes for crossflow microfiltration of coconut water: Filtration performance and composition of the clarified coconut water - José Diogo da Rocha Viana; Elenilson de Godoy Alves Filho; Lorena Mara Alexandre e Silva; Paulo Riceli Vasconcelos Ribeiro; Carlos Alberto Kenji Taniguchi; Arthur Claudio Rodrigues de Souza; Fernando Antônio Pinto de Abreu; José Carlos Cunha Petrus; Kirley Marques Canuto (Journal of Food Engineering, 2026)

Impact of soaking, thermal and pressure-assisted treatments on the yield and quality of groundnut oleosomes - Keerthi Ravi; J.A. Moses; N. Venkatachalapathy; R. Meenatchi; S. Shanmugasundaram (Journal of Food Engineering, 2026)

Low-intensity ultrasound as a tool for assessing the mechanical properties of pea protein-based high-moisture meat analogues produced by nitrogen gas-assisted extrusion - I. Rangira; S. Luo; R.-M. Guillermic; J. Paliwal; J.H. Page; F. Koksel (Journal of Food Engineering, 2026)

A predictive frequency-selected method for optimizing microwave heating with a solid-state system - Haoran Wu; Jiuzou Zhang; Lin Wang; Dezhi Gou; Zhengming Tang (Journal of Food Engineering, 2026)

Impact of dispersion techniques and spray-drying on whey protein isolate powders properties - M.A. Aranda-Chávez; L. Alamilla-Beltrán; F. Villalobos-Castillejos; D.E. Leyva-Daniel; S.C. Pereyra-Castro; H. Hernández-Sánchez; G.F. Gutiérrez-López (Journal of Food Engineering, 2026)

Starching-induced heat transfer enhancement of food particles during stir-frying: Bubble mechanisms and quality effects - Xiang Ding; Guangrong Zhe; Qian Meng; Cuizhu Shi; Yong Yan; Aiquan Jiao; Li Deng; Jingpeng Li (Journal of Food Engineering, 2026)

Vacuum cooling of leafy vegetables: Model, validation and optimization - Mingxuan Huang; Li Wang; Fanchen Kong; Changqing Tian; Wencong Shao; Jianxun Zhao; Huiming Zou (Journal of Food Engineering, 2026)

κ-Carrageenan-regulated emulsion hydrogels for sustained delivery of β-carotene - Wenxiu Zheng; Yi Gao; Wei Deng; Junli Zhang; Yan Chen (Journal of Food Engineering, 2026)

In situ rheological monitoring during in vitro gastric digestion: Linking viscosity dynamics with lipid bioaccessibility in oil-in-water emulsions - Carolina Quezada; Andrés Arrué; Camila Mella; Karla Pérez; Rommy N. Zúñiga; Elizabeth Troncoso (Journal of Food Engineering, 2026)

Mechanistic insights on surface adsorption of rice-based biomolecules on stainless steel 316L and its effects on corrosion and metal migration - G. Herting; E. Blomberg; A. Khort; H. Rogö; K. Palmi; H. Hammar; A. Richter-Dahlfors; I. Odnevall (Journal of Food Engineering, 2026)

Molecular interaction of ethyl p-methoxycinnamate with myofibrillar protein: a multispectral and molecular dynamics study - Yunlu Liu; Ping Wang; Linghao Jiang; Yirui Wu; Huijuan Xu; Chuan Liu; Ya Tu (Journal of Food Engineering, 2026)

3D point cloud based optical tracking of dynamic quality degradation during drying of fruits and vegetables - Muhammad Tayyab; Barbara Sturm; Farhad Khoshnam; Mulugeta Admasu Delele; Arman Arefi (Journal of Food Engineering, 2026)

Molecular mechanisms of micelle formation of coco-glucosides in an aqueous solution - Phonphiphat Bamrung; Juthamas Tantala; Pornchai Rachtanapun; Chitsiri Rachtanapun; Prapasiri Pongprayoon (Journal of Food Engineering, 2026)

Simulation study of Escherichia coli electroporation induced by pulsed magnetic field - Fei Guo; Hao Yuan; Guilin Dan (Journal of Food Engineering, 2026)

Optimization, simulation, and application of stamp-based fabrication method of paper-based microfluidics device for food safety analysis with smartphone app-assisted detection - K. R. Jolvis Pou; Shervin Foroughi; Dhilippan M. Panneerselvam; Muthukumaran Packirisamy; Vijaya Raghavan (Journal of Food Engineering, 2026)

A computational study for batch-level diagnostics in industrial extrusion using interpretable machine learning and counterfactual analysis - Mads Kjærgaard Nielsen; Jacob Mikkelsen (Journal of Food Engineering, 2026)

Layer-by-layer assembly sodium hyaluronate/ε-polylysine-coated Zein nanoparticles enhance the gastrointestinal delivery and anti-inflammatory activity of capsaicinoids - Qin Yang; Yike Li; Xiao Zuo; Alfred Mugambi Mariga; Qiuhui Hu; Wenjian Yang; Fenglun Zhang; Minhao Xie; Jianhui Liu; Fei Pei (Journal of Food Engineering, 2026)

Rapid traceability of coffee bean by integrating an electronic tongue with knowledge distillation and transfer learning - Suchao Xu; Zhiqiang Wang; Tianrui Han; Jinyang Zhang; Zhen Li; Yubin Lan (Journal of Food Engineering, 2026)

Flammulina velutipes protein-stabilized Pickering high internal phase emulsions for bioactive substance co-delivery - Lijing He; Qianxi Han; Bo Liu; Wenjie Wang; Wenxuan Wang; Wenfei Zhao; Shaojun Yun; Feier Cheng; Cuiping Feng; Jinling Cao (Journal of Food Engineering, 2026)

AI-based framework to detect azo-dye adulteration in red chilli powder: ChoLevy-R optimiser for convolution neural network optimisation and validated using FTIR - Dilpreet Singh Brar; Birmohan Singh; Vikas Nanda (Journal of Food Engineering, 2026)

Binding interactions of resveratrol and luteolin with bovine serum albumin: Insights into enhancing their stability - Yan Guo; Li Li; Jianhuai Liang; Yilin Guo; Jinchang Tong; Boping Liu; Jianguo Xu (Journal of Food Engineering, 2026)

High internal phase emulsions stabilized by milk protein-arabinoxylan-quercetin ternary complex: Enhanced environmental stability and fat digestive property (Milk protein-AX-Q complex-stabilized HIPEs: Stability and digestion) - Xuenan Gao; Peizhu Liu; Sirong Li; Olayemi Eyituoyo Dudu; Yanjun Li; Yan Li; Hongfang Yang; Jinju Cheng; Tingsheng Yan (Journal of Food Engineering, 2026)

Predictive model for the surface collapse during single-step freeze-drying of liquid foods: A case study in instant coffee - Sukritta Anantawittayanon; Kiyoshi Kawai (Journal of Food Engineering, 2026)

Particle image velocimetry analysis of indica rice motion in moderate pressure polishing - Linfeng Zhu; Xiaopeng Liu; Yonglin Zhang; Zhigang Hu; Beihai Wang; Qiang Yin (Journal of Food Engineering, 2026)

Dual-encapsulated γ-cyclodextrin liposomal hydrogel beads crosslinked with Ca2+-SHP for pH-responsive and targeted lutein delivery - Lanxin Zhang; Shengnan Wang; Xuejing Tian; Rui Wang; He Liu (Journal of Food Engineering, 2026)

Spectral–spatial fusion attention transformer for brewing wheat variety identification and food-processing raw-material quality evaluation - Liangliang Xie; Hao Zhang; Juan Wang; Yuansong Peng; Xiang Wan; Haili Yang; Xinjun Hu; Manjiao Chen; Jianping Tian; Dan Huang; Anying Cai; Rongzhi Wang; et al. (Journal of Food Engineering, 2026)

Moisture adsorption characteristics of freeze-dried royal jelly: thermodynamic properties, modeling, and assessing microstructural changes - Rachida Ouaabou; Lahcen Hssaini; Abderrahim Alahyane; Abdessamad Lahrach; Nadia Massaoudi; Jalal Isaad; EL amine Ajal; Aadil Bajoub; Said Ennahli (Journal of Food Engineering, 2026)

Synergistic effects of pulsed electric field and ultrasound on microstructure and bioactive properties of fresh and old ginger juice - Zhong Han; Wenhao Xiao; Ji Ma; Muhammad Mohsin Raza; Xin-An Zeng; Muhammad Faisal Manzoor; Muhammad Talha Afraz (Journal of Food Engineering, 2026)

Predictive model for estimating fish freshness based on adenosine triphosphate degradation in marine fish: Application to Atka mackerel (Pleurogrammus azonus) - Yuji Shinohara; Takeya Yoshioka; Naoto Tsubouchi (Journal of Food Engineering, 2026)

A Bayesian Gaussian Process Regression soft sensor for industrial sugar crystallization monitoring - Humberto Morales; Estefania Aguirre-Zapata; Xudong Shi; Fernando di Sciascio; Adriana N. Amicarelli (Journal of Food Engineering, 2026)

Dynamic speed adjustment based on time-code enhances filament consistency in continuous switching 3D food printing - Zilong Zhao; Xiaolin An; Nana Zhang; Dingxuan Xu; Bo Hu; Xing Chen; Bowen Yan; Yu Liu; Wei Chen; Daming Fan (Journal of Food Engineering, 2026)

Directional freezing exploits meat anisotropy to preserve muscle fibers microstructural integrity and mitigate freezing loss - Jian Hu; Xing Chen; Wenjin Gong; Hao Zou; Bo Hu; Nana Zhang; Bowen Yan; Wei Chen; Daming Fan (Journal of Food Engineering, 2026)

Mechanistic insights into the interfacial rheology of cellulose nanofibers from rice bran for stabilising pickering emulsions - Yadav K C; Jaquie Mitchell; Bhesh Bhandari; Sangeeta Prakash (Journal of Food Engineering, 2026)

Peanut protein-xanthan gum core-shell microgels: Microstructure and oral lubrication performance - Hanyu Lin; Haicheng Xu; Man Wu; Guohua Hou; Song Miao; Baodong Zheng; Longtao Zhang (Journal of Food Engineering, 2026)

Deep visual measurement of corn starch particles size via RIS-UNet - Xuyan Zhao; Wenlu Zhu; Xiangyang Li; Hanwen Niu; Qiao Wang; Qunfeng Niu; Li Wang; Yuan Zhang (Journal of Food Engineering, 2026)

Rice starch-ferulic acid complexes: The role of extrusion process - Jinjie Huo; Yumin Duan; Jiangkai Zeng; Xiaoqi Ma; Mohamed E. Hassan; Bo Bo; Xiaoshuai Yu; Zhigang Xiao (Journal of Food Engineering, 2026)

Enhancing the oral processing and swallowing performance of cod soft gels - Xiliang Yu; Yue Wang; Lin Han; Shiyi Liu; Michelle Ji Yeon Yoo; Xiuping Dong (Journal of Food Engineering, 2026)

Machine learning-based predictive modelling of wine fermentation dynamics using temperature control data - Angel Sanchez-Roca; Emilio Jiménez-Macías; Juan-Ignacio Latorre-Biel; Juan Carlos Saenz-Díez; Mercedes Pérez de la Parte; Julio Blanco-Fernández (Journal of Food Engineering, 2026)

A mean-field phase separation model enabling the coupling of non-isothermal flow phenomena with fibre formation in high-moisture extrusion of meat analogues - Erik Kaunisto; Camilla Öhgren; Niklas Lorén; Mats Stading (Journal of Food Engineering, 2026)

Coaxial 3D printing of surimi-based composite fruit–vegetable gels - Qiang Tong; Junhao Yang; Peng Wu; Yanwu Cao; Xiuping Dong; Guibing Pang (Journal of Food Engineering, 2026)

Effect of 12-HSA concentration on the physicochemical properties, stability, and curcumin bioavailability of ultrasound-assisted enzymatically glycosylated casein-stabilized oleogel-structured emulsions - Yan Li; Wanlinhao Wei; Yingying Sui; Olayemi Eyituoyo Dudu; Wentao Liu; Mingrui Zhang; Jinju Cheng; Yujun Jiang (Journal of Food Engineering, 2026)

Development of a high-accuracy multilayer perceptron-based soft sensor for real-time monitoring of supersaturation and dry substance content in vacuum pan crystallization - S.M. Petrov; D.V. Arapov; V.A. Kuritsyn; N.M. Podgornova (Journal of Food Engineering, 2026)

Dual-responsive structural color smart labels for humidity monitoring - Tianyi Song; Liting Huang; Shaofeng Yuan; Hang Yu; Kunfeng Liu; Yahui Guo; Yuliang Cheng; Weirong Yao (Journal of Food Engineering, 2026)

Surplus bread fermentation by Pleurotus ostreatus monitored by magnetic resonance imaging - Maja Musse; Isabelle Gimbert; Yves Diascorn; Stéphane Quellec; Sylvain Challois; Craig B Faulds; Tiphaine Lucas (Journal of Food Engineering, 2026)

Fragmentation of milk fat globules in a High-Pressure Homogenizer - Olivier Masbernat; Christelle Lopez; Frédéric Risso; Benjamin Lalanne; Léo Garcia; Kevin Roger; Mikaël Berton (Journal of Food Engineering, 2026)

Enhanced sesamol via infrared roasting-grinding: Molecular activation - Xixi Zhao; Chenxing Du; Xuefei Yang; Zhangqun Duan; Shuizhong Luo; Zhi Zheng (Journal of Food Engineering, 2026)

Determination of physical properties of tagatose in water and in ice cream mix to support ice cream formulation – A short communication - Lauren Peck; Prateek Sharma; H. Douglas Goff; Joy Waite-Cusic; Zeynep Atamer (Journal of Food Engineering, 2026)

Phosphatidylserine synthesis via bilayer PLD in pickering emulsion - Changhao Liu; Zhicen Liu; Yunfan Tong; Ming Chen; Yue Zhang (Journal of Food Engineering, 2026)

Vacuum contact drying of dairy gel granules supported by in-line monitoring of the moisture content - Jennifer Frank; Laura Maria Sieben; Nora Alina Topp; Jörg Hinrichs; Reinhard Kohlus (Journal of Food Engineering, 2026)

Valorisation of green lentil waste flour into protein concentrates by ultrafiltration for plant-based food applications - Federica Cirrincione; Tomasz Pawel Czaja; Giovanni Barone; Lilia Ahrné; Annalisa Romano (Journal of Food Engineering, 2026)

Numerical investigation of fractional finite viscoelastic model for soft solid food - Ahmad Tarmezee Talib; Dzieda Muhamad Parid; Mohd Afandi P. Mohammed; Minato Wakisaka (Journal of Food Engineering, 2026)

Preparation of Ginkgo biloba seed protein hydrolysate-zinc chelate and investigation of its adsorption mechanism on insoluble dietary fiber: kinetic, isotherm and thermodynamic characterizations - Yejun Deng; Yi Lu; Xiang Wang; Caihong Zhang; Pujun Xie; Lixin Huang (Journal of Food Engineering, 2026)

A multiscale approach to ultrasound-assisted extraction of tea polyphenols: machine learning process optimization, kinetic modeling, and molecular dynamics simulation - Hassan A. Saeed; Andriamamonjy H. Rosa; Balarabe B. Ismail; Wenjun Wang; Donghong Liu (Journal of Food Engineering, 2026)

Thermokinetic parameters of vitamin C and total carotenoids in carrot: Prediction and validation of their retention via 3D finite element modelling - Miriam Gil-Gaxiola; Olivia Caro-Hernández; Marco Carrazco-Escalante; Rosalina Iribe-Salazar; Yessica Vázquez-López; Melissa González-Camacho; Roberto Gutiérrez-Dorado; José Caro-Corrales (Journal of Food Engineering, 2026)

Phytase-k-carrageenan immobilisation systems for phytic acid reduction in plant-based beverages - Marcella Chalella Mazzocato; Jean-Christophe Jacquier (Journal of Food Engineering, 2026)

Investigation of heat-induced oat drink fouling: Design and validation of a technical-scale test system - Phillip Müter; Jörg Hinrichs (Journal of Food Engineering, 2026)

A novel vacuum steam – Microwave thawing of frozen pork - Fangran Liu; Weidong Wu; Hua Zhang; Yuyao Sun; Yuling Liu (Journal of Food Engineering, 2026)

Dielectric properties of fresh and fermented beetroot as a basis for adaptive microwave drying strategies - Magdalena Zielinska; Sara Zielinska; Tomasz Olkowski; Michał Duda (Journal of Food Engineering, 2026)

Tailoring properties of corn starch via active extrusion: Key role of feed moisture - Xiaoshuai Yu; Jiangkai Zeng; Jinjie Huo; Jinming Ma; Jiaqi Song; Lin Wang; Mohamed E. Hassan; Yixin Peng; Bo Bo; Zhigang Xiao; Yumin Duan (Journal of Food Engineering, 2026)

Low-frequency magnetic field aids marination: Enhanced mass transfer, maintained the integrity of fibers - Lixin Du; Qihan Liu; Guanghong Zhou; Keping Ye (Journal of Food Engineering, 2026)

Ostwald ripening in poloxamer-stabilized oil-in-water emulsions: Influence of poloxamer triblock structure and ripening inhibitors - Yurim Lee; David Julian McClements; Seung Jun Choi (Journal of Food Engineering, 2026)

Dual frequency ultrasound assisted germination improves the structural, functional, and in vitro digestion characteristics of pea protein isolate - Zhijuan Zhang; Minghui Li; Jiayu Yin; Huicong Xu; Bin Dai; Yuqing Duan; Kai Hu; Meihong Cai; Haihui Zhang (Journal of Food Engineering, 2026)

Effect of high-pressure homogenization on surfactant-free starch-oil films - Xi-ying Xu; Dong-ming Gao; Xu Yao; Zi-xu Zheng; Zong-qiang Fu; Gang Li; Fei-fei Li (Journal of Food Engineering, 2026)

Chitosan/mesoporous silica grafted nanocomposite as efficient adsorbent for ethyl carbamate in Huangjiu - Ruosi Fang; Shuhui Wu; Ting Xia; Tangchao Chen; Kai Chen; Xianyue Gong; Hui Hong; Huajiang Chen; Gongnian Xiao (Journal of Food Engineering, 2026)

The quantitative assessment of the mixing time on the effect of mixing homogeneity in different food powder mixers: Entropy-weighted grey relational analysis - Vildan Gürmeriç; Mahmut Doğan (Journal of Food Engineering, 2026)

A three-phase mathematical model to monitor alcoholic fermentation and phenolic extraction of Vitis Vinifera L. red wines - Kiera Lambrecht; Tobias Louw; Wessel du Toit; Jose Luis Aleixandre-Tudo (Journal of Food Engineering, 2026)

Monoglyceride-templated interfacial crystallization modulates stability and controlled release in beeswax-based double emulsions - Zengliu Song; Yanping Huang; Xinru Shi; Tianhui Feng; Xinyue Ning; Junqin Chen; Renrun Cao; Jie Xiao (Journal of Food Engineering, 2026)

Development and characterization of foam-mat freeze-dried beetroot powders: Role of carrier agents in foam behavior, powder functionality, and tablet formation - Vamsi Pavan Kumar Boddapati; Sareena Vanchipurackal Sherif; Jabbar Gardy; Ali Hassnapour; Rammile Ettelaie; Amin Farshchi (Journal of Food Engineering, 2026)

Co-encapsulation of curcumin and catechin in sucrose co-crystals: microcapsule fabrication and stabilization mechanism - Hengpeng Wang; Yang Meng; Zhikun Yang; Jinhao Wang; Xiangren Meng; Xiaobo Zou (Journal of Food Engineering, 2026)

Exploring an electroanalytical approach in the monitoring of bread quality: the folic acid analysis - Fernanda C.O.L. Martins; Regina G. Silva; Priscila Bredariol; Fernanda M. Vanin; Djenaine De Souza (Journal of Food Engineering, 2026)

Sustainable multifunctional packaging films based on chitosan and food waste-derived carbon nanodots for fruit preservation - Ying Ren; Dan Chen; Shiyu Lin; Xiaoping Fan; Liming Cao (Journal of Food Engineering, 2026)

CFD-augmented deep learning for accurate non-destructive prediction of squid drying behavior using RGB images - Timilehin Martins Oyinloye; Won Byong Yoon (Journal of Food Engineering, 2026)

AI-powered computer vision system for veal-mutton minced meat authenticity evaluation - Ali Mohammad Kazempour; Sajad Kiani (Journal of Food Engineering, 2026)

Study on the process kinetics during the concentration of medicinal food extracts - Xueni Niu; Tongtong Luan; Xiangwen Kong; Pei Wang; Wenjun Liu; Zhenzhong Wang; Liang Cao; Wei Xiao (Journal of Food Engineering, 2026)

3D structure of protein networks and lipid globules in heat-treated egg yolk revealed by X-ray holo-tomography - Felix Wittwer; Nimmi Das Anthuparambil; Frederik Unger; Randeer Pratap Gautam; Silja Flenner; Imke Greving; Christian Gutt; Peter Modregger (Journal of Food Engineering, 2026)

Effects of tailoring sucrose particle size distribution and sucrose volume fraction on microstructure and fat bloom in chocolate model systems - Jiayang Jin; Linrong Shen; Jiahui Wang; Ling Yang; Richard W. Hartel; Liming Zhao (Journal of Food Engineering, 2026)

Digital twins for autonomous thermal food processing: A model predictive control study with reduced-order models of augmented neural ordinary differential equation type - Maximilian Kannapinn; David Dorer; Michael Schäfer; Oliver Weeger (Journal of Food Engineering, 2026)

Predicting coho cold-chain quality via fractional-order models across subzero isotherms - Fabián Alberto Aguilera-Barraza; Roberto Agustín Quevedo-León; Patricia Ximena López-Álvarez; Ociel Muñoz-Fariña; María Cristina Ravanal; Luisbel González (Journal of Food Engineering, 2026)

Incorporation of natural polyphenols, obtained from blueberry by-products, as active agent for raspberry packaging applications - Federica Alchera; Alice Varaldo; Claudio Cecone; Giovanna Giacalone; Pierangiola Bracco; Marco Zanetti; Marco Ginepro (Journal of Food Engineering, 2026)

Encapsulation of tyrosinase in liposomes: A biomimetic approach to efficient biodetection of polyphenols in grape juice - Priscila Alessio; Cibely S. Martin; Mateus D. Maximino; Matheus S. Pereira; Constantin Apetrei; Maria L. Rodriguez-Mendez (Journal of Food Engineering, 2026)