该杂志发表关于食品与工程之间任何学科的原创研究和评论论文，特别是与工业相关的论文，包括：食品的工程特性、食品物理和物理化学；加工、测量、控制、包装、储存和配送；新颖食品的设计和生产以及食品服务和餐饮的工程方面；食品加工、厂房和设备的设计和操作；食品工程经济学，包括替代过程的经济学。对食品工程成就的描述具有特殊价值。

The Journal of Food Engineering publishes original research and review papers on any discipline related to the intersection of food and engineering, with a particular focus on industrial applications. Topics include the engineering properties of food, the physical and physicochemical aspects of food; processing, measurement, control, packaging, storage, and distribution; the design and production of novel foods, as well as the engineering aspects of food service and catering; the design and operation of food processing plants and equipment; and the economics of food engineering, including the economics of alternative processes. Descriptions of achievements in food engineering are of special value.

《Journal of Food Engineering》发表关于食品与工程之间各学科的原创研究和评论论文，特别关注与工业相关的主题。这些主题包括食品的工程特性、食品的物理和物理化学性质；加工、测量、控制、包装、储存和配送；新型食品的设计与生产，以及食品服务和餐饮的工程方面；食品加工、厂房和设备的设计与操作；食品工程经济学，包括替代过程的经济学。对食品工程成就的描述具有特别的价值。

Journal of Food Engineering

Jinyu Miao

Xinyu Zuo

David Julian McClements

Liqiang Zou

Ruihong Liang

Lu Zhang

Wei Liu

Fabrication of natural deep eutectic solvent based water-in-oil high internal phase emulsion: Improving loading capacity and stability of curcumin

天然深共晶溶剂基水-油高内相乳液的制备：提高姜黄素负载量与稳定性

Amy Loutfi

Silvia Coradeschi

Ganesh Kumar Mani

Prabakaran Shankar

John Bosco Balaguru Rayappan

Electronic noses for food quality: A review

Jennifer Komaiko

Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size

通过自发乳化形成可食用纳米乳液的低能方法：影响粒径的因素

Abraham Gila

M. Paz Aguilera

Araceli Sánchez-Ortíz

Antonio Jiménez

Gabriel Beltrán

Effect of centrifugal force (G) on stability of natural emulsions (water/oil) present in fresh virgin olive oils

离心力(G)对新鲜特级初榨橄榄油中天然乳状液(水/油)稳定性的影响

Yanhong Liu

Guangrao Chen

Yajiao Yang

Ruonan Wu

Lingling Zhang

Xiwang Mu

Shuo Wang

Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness

基于壳聚糖的智能薄膜的制备及其在监测猪肉新鲜度中的应用

Xiaowei Zhang

Wenyan Liu

Qixin Zhang

Jin Tu

Leiyan Wu

The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface

结构性质对空气/油水界面有无Fe3+的卵转铁蛋白吸收的影响

Enrique Javier Jiménez-Regalado

Claudio Alonso Díaz-Cruz

Gonzalo Velazquez

Rocio Yaneli Aguirre-Loredo

Andrea Y. Guadarrama-Lezama

Thermodynamic water adsorption analysis of biodegradable films based on corn starch-chitosan added with triblock copolymers

基于玉米淀粉-壳聚糖添加三嵌段共聚物的可生物降解薄膜的热力学水吸附分析

Yasuaki Taguchi

Andres Abea

Yvan Llave

Chihiro Sugihara

Fumihiko Suzuki

Tomonori Hosoda

Kayoko Onizawa

Noboru Sakai

Mika Fukuoka

Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice

多相食品微波解冻与再加热建模：以包装米饭为例

Cultivated meat, or cultured meat, is lab-grown from animal stem cells, differentiated into muscle and/or fat, to yield meat products. The process is more sustainable and more ethical than traditional farming, allowing to meet growing consumer demand. However, there remains a challenge in replicating the organoleptic properties of commercially available meat products for cultivated meat applications. Consequently, this study employs single-cycle uniaxial testing (flexion, tension, compression, cutting) governed by ISO standards, and texture profiling analysis, to ascertain the modulus, yield strain, hardness, adhesiveness, cohesiveness, springiness, resilience and chewiness of seven commercially available burgers. These were tested both raw and cooked, and comprise beef (including a range of beef contents, fat percentages and price points) and plant-based analogues. Here, we show that (i) both mechanical (flexural, compressive and cutting yield strains) and textural (cohesiveness, springiness and resilience) properties reveal clear and statistically significant divides between the cooked properties of beef compared to plant-based burgers; (ii) moreover, hardness and chewiness yield statistically significant results able to distinguish between high beef content burgers (over 95%), low beef content burgers (below 81%) and plant-based alternatives, and thus, are best suited to characterise burger properties; and (iii) there exists key target values for cultivated meat products to replicate the mechanical and textural characteristics of farmed beef burgers, identified for the first time. These findings provide novel insights into the mechanical and textural characterisation of beef and plant-based burgers, and may contribute to future developments in cultivated meat to ensure consumer acceptance.

Jean-Baptiste R.G. Souppez

Benjamin A.S. Dages

Geethanjali S. Pavar

Jack Fabian

Jason M. Thomas

Eirini Theodosiou

Mechanical properties and texture profile analysis of beef burgers and plant-based analogues

Abbreviation	J. Food Eng.
Journal Impact	5.21
Quartiles(Global)	FOOD SCIENCE & TECHNOLOGY(Q1)

ISSN	0260-8774, 1873-5770
h-index	217
Top Journals	Yes

Publication Information	Publisher: Elsevier Ltd，Publishing cycle: Semimonthly，Journal Type: journal，Open Access Journals: No
Basic data	Year of publication: 1982，Proportion of original research papers: 95.56%，Self Citation Rate:5.70%， Gold OA Rate: 20.83%
Average review cycle	网友分享经验：平均2.3个月来源Elsevier官网：平均6.7周
Average recruitment ratio	网友分享经验：80%

Journal of Food Engineering

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