JOURNAL OF FOOD ENGINEERING

主题词：Microencapsulation and Drying Processes; Food Drying and Modeling; Proteins in Food Systems; Meat and Animal Product Quality; Polysaccharides Composition and Applications; Food composition and properties; Microbial Inactivation Methods; Spectroscopy and Chemometric Analyses; Postharvest Quality and Shelf Life Management; Freezing and Crystallization Processes; Nanocomposite Films for Food Packaging; Diverse Scientific and Economic Studies; Human auditory perception and evaluation; Educational Robotics and Engineering; Advanced Chemical Sensor Technologies; Food Chemistry and Fat Analysis; Phytochemicals and Antioxidant Activities; Listeria monocytogenes in Food Safety; Magnetic and Electromagnetic Effects; Rheology and Fluid Dynamics Studies; Pickering emulsions and particle stabilization; Agricultural Engineering and Mechanization; Fermentation and Sensory Analysis; Legal and Regulatory Analysis; Linguistic, Cultural, and Literary Studies