Food Engineering Progress

Aims & Scope

Food Engineering Progress is published by the Korean Society for Food Engineering (KSFE).

The journal aims to publish high quality periodicals presenting the latest advance and the state-of-the-art technologies in various aspects of food engineering.

The journal covers specific topics related to physics, chemistry, biochemistry, microbiology, and nutrition in all aspects of food engineering and biotechnology.

Topics covered include: - Food processing and engineering - Food chemistry, biochemistry, and toxicology - Food preservation and packaging - Fermentation technology and enzyme engineering - Food microbiology and safety - Food nano-technology

View Aims & Scope

---

Metrics & Ranking

Journal Rank

Year	Value
2024	24088

Journal Citation Indicator

Year	Value
2024	52

SJR (SCImago Journal Rank)

Year	Value
2024	0.156

Quartile

Year	Value
2024	Q4

h-index

Year	Value
2024	6

---

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar

---

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

---

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Production of γ-Aminobutyric Acid by Lactobacillus brevis 340G Isolated from Kimchi and Its Application to Skim Milk

  Citation: 20

  Authors: Myung-Ji, Ji-Yeon, Young-Do, So-Young, So-Lim, Sung-Hun, Mi-Hwa, Seong Woon, Hak-Jong, Seong-Il

• In Vitro Antioxidant Activity of Ethanol Extract from Boehmeria nivea L. Leaves

  Citation: 18

  Authors: Chikwang, Man-Jin, Dong Chung

• Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation

  Citation: 18

  Authors: Chulkyoon, Kitae, Ju-Yeon, Young-Seo, Sangbin

• Physicochemical Properties of Cookies Incorporated with Strawberry Powder

  Citation: 17

  Authors: Jun Ho, Jong Cheul

• Degradation of Alginate Solution and Powder by γ-Irradiation

  Citation: 17

  Authors: Min, Byung-Yong, Jong-Hwan

• Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

  Citation: 16

  Authors: Xuelian, Bonyeob, Gihyung

• Physicochemical Properties of High-amylose Rice Varieties

  Citation: 14

  Authors: Eun-Yeong, Shin-Kyo, Jun-Hyun, Koan Sik, Hye Young, Hyun-Joo, Se-Gwan, Wook-Han

• Quality Characteristics of Makgeolli during Freezing Storage

  Citation: 14

  Authors: Jin-Won, Jae-Yong

• Quality of Sponge Cakes Incorporated with Yacon Powder

  Citation: 13

  Authors: Jun Ho, Seok Min

• Properties of Gluten-free Rice Breads using Different Rice Flours Prepared by Dry, Wet and Semi-wet Milling

  Citation: 13

  Authors: Myung-Hee, Young-Tack

---