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Food Physics is a peer-reviewed journal published by Elsevier, covering Spectroscopy and Chemometric Analyses, Food Drying and Modeling, Microencapsulation and Drying Processes.
| Publisher | Elsevier |
|---|---|
| Reference style | Numbered (Elsevier) Numbered — [1], [2] in the text [1] A. Smith, B. Jones, C. Lee, A representative article title, Food Physics 12 (2023) 45–58.
Formats any DOI in Food Physics style. No sign-up. |
| Publishes research in | Spectroscopy and Chemometric Analyses Food Drying and Modeling Microencapsulation and Drying Processes Microbial Inactivation Methods Food composition and properties |
| ISSN | 2950-0699 |
| Citation impact (2-yr) | 5.89 |
| h-index | 13 |
| i10-index | 19 |
| Total citations | 668 |
| Open access | Yes |
| Top institutions publishing here | Jiangsu University |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering precise and customized food creations. This short review explores the fundamental concepts and physical qualities that influence the design, structure, and taste of 3D-printed food, examining the interplay between physics and food, including viscosity, rheology, surface tension, and heat transfer,…
Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications. This review paper presents a comprehensive overview of nanoemulsions production methods focusing on their formulation strategies, functional properties and different applications in food processing. Various low and high energy…
Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical mechanisms involved in cold plasma technology to modify starch molecules. Cold plasma treatment generates reactive species and electromagnetic fields that induce controlled physical and chemical changes in starch,…
There is a growing interest in the extraction of high-value compounds in food processing and industrial applications due to a need to enhance the quality, nutritional aspect, and appeal of the final product. This review critically examines traditional and emerging extraction technologies against their efficiency, environmental sustainability, scalability, and stability of the compounds extracted. Advanced…
Infrared (IR) heating technology represents a cutting-edge thermal technology in food processing, offering energy-efficient and effective solutions for various unit operations such as blanching, microbial decontamination, peeling, roasting, and thawing. Recent advancements in IR heating have highlighted its advantages over conventional methods, including short processing time, uniform heating and product temperature, superior quality of products,…
