Journal of food engineering
Published by Elsevier
Kingdom of the Netherlands · Microencapsulation and Drying Processes
Journal at a glance
- ISSN
- 0260-8774
- Publisher
- Elsevier
- Country
- Kingdom of the Netherlands
- Language
- en
Also known as: J Food Eng (Abbreviation)
Metrics
| Metric | Value | Year | Source |
|---|
| Works (OpenAlex) | 12090 | 2026 | OpenAlex |
| h-index (OpenAlex) | 260 | 2026 | OpenAlex |
| DOIs registered (Crossref) | 11750 | 2026 | Crossref |
| DOIs, current year (Crossref) | 1169 | 2026 | Crossref |
| Citations (OpenAlex) | 629121 | 2026 | OpenAlex |
| i10-index (OpenAlex) | 9129 | 2026 | OpenAlex |
| 2-year mean citedness (OpenAlex) | 5.652 | 2026 | OpenAlex |
Subjects
- 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
Similar journals
- Journal of food process engineering — United Kingdom · — · Same subject: Food Drying and Modeling, Same subject: Food composition and properties, 6 shared subjects in total
- Procedia food science — Kingdom of the Netherlands · — · Same subject: Food composition and properties, Same subject: Meat and Animal Product Quality, 5 shared subjects in total, Same country
- Journal of food processing and preservation — United Kingdom · — · Same subject: Food Drying and Modeling, Same subject: Food composition and properties, 5 shared subjects in total
- Food biophysics — United States · — · Same subject: Food composition and properties, Same subject: Meat and Animal Product Quality, 5 shared subjects in total
- Food Hydrocolloids for Health — Kingdom of the Netherlands · Open access · Same subject: Food composition and properties, Same subject: Microencapsulation and Drying Processes, 4 shared subjects in total, Same country
- Journal of food science and technology — India · — · Same subject: Food composition and properties, Same subject: Meat and Animal Product Quality, 4 shared subjects in total
Sources: OpenAlex, NLM Catalog, Crossref · Last verified 2026-09-06
Journal homepage