JOURNAL OF FOOD PROCESS ENGINEERING食品加工工程杂志
JOURNAL OF FOOD PROCESS ENGINEERING(英文缩写 J FOOD PROCESS ENG),ISSN 0145-8876,eISSN 1745-4530,中文译名:食品加工工程杂志 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-11-01 至 2026-10-31，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 2.889 | Q3 |
| 2022 | 3.000 | Q3 |
| 2023 | 2.700 | Q2 |
| 2024 | 2.900 | Q2 |
| 2025 | 3.500 | Q2 |
JOURNAL OF FOOD PROCESS ENGINEERING 最新收录文献
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1. Small angle X-ray scattering studies on the effects of ultra shear technology on model animal and plant-based protein solutions.
1. 小角X射线散射研究超剪切技术对模型动物和植物基蛋白溶液的影响PMID:日期:2025-05-19The effects of shear, temperature and high pressure on model solutions of bovine milk and plant proteins were investigated. Samples of bovine β-lactoglobulin (BLG), pea lectin (PL), and their mixture (MIX), were treated by high-pressure processing (HPP) and ultra-shear technology (UST). BLG and PL are known for their allergenic properties, and processing conditions can potentially be used to decrease allergenicity, as well as engineer beverage properties of interest. Small angle X-ray scattering (SAXS) and confocal laser scanning microscopy (CLSM) were used to measure the impact of processing on the protein solutions from the microscopic to the molecular scale. SAXS data were analyzed by various approaches, to assess changes in protein size and shape, oligomerization and aggregation. The results are consistent with the BLG sensitivity to shear, pressure and temperature, where the pressure holding time was shown to be critical and thermal effects at ambient pressure are distinct from those observed under pressure. Although some changes in shape were detected, PL showed structural and colloidal resistance to the processing conditions applied. The MIX solutions appear to show a convolution of the effects observed on the isolated protein solutions, granting further investigation to clarify potential interactions between the proteins. These findings are valuable for the development of liquid protein foods based on animal and plant proteins and their blends, enhancing control over functional properties and expanding their applications in food, nutraceuticals, and biomedical fields.
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2. Viscoelastic flow modeling in the extrusion of a dough-like fluid.
2. 面团状流体挤出过程中的黏弹性流动建模PMID:日期:2000-08This work attempts to investigate the effect of viscoelasticity and three-dimensional geometry in screw channels. The Phan-Thien Tanner (PTT) constitutive equation with simplified model parameters was solved in conjunction with the flow equations. Polyflow, a commercially available finite element code was used to solve the resulting nonlinear partial differential equations. The PTT model predicted one log scale lower pressure buildup compared to the equivalent Newtonian results. However, the velocity profile did not show significant changes for the chosen PTT model parameters. Past Researchers neglected viscoelastic effects and also the three dimensional nature of the flow in extruder channels. The results of this paper provide a starting point for further simulations using more realistic model parameters, which may enable the food engineer to more accurately scale-up and design extrusion processes.