Japan Journal of Food Engineering

Aims & Scope

The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities.

The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.

View Aims & Scope

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Metrics & Ranking

Journal Rank

Year	Value
2024	26279

Journal Citation Indicator

Year	Value
2024	11

SJR (SCImago Journal Rank)

Year	Value
2024	0.131

Quartile

Year	Value
2024	Q4

h-index

Year	Value
2024	17

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Abstracting & Indexing

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

• Scopus
• Google Scholar

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Subjects & Keywords

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

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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.

• Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties

  Citation: 39

  Authors: Md. Sharif, Itaru, Makiko, Seiichiro, Mitsutoshi, Hiroshi

• Effects of Single Food Components on Freeze Concentration by Freezing and Thawing Technique

  Citation: 34

  Authors: Phang Lai, Minato, Yoshihito, Mohd Ali

• Advances In Food Freezing/Thawing/Freeze Concentration Modelling and Techniques

  Citation: 32

  Authors: Quang Tuan

• Nondestructive Determination of Sugar Content in Potato Tubers Using Visible and Near Infrared Spectroscopy

  Citation: 32

  Authors: Jie Yu, Han, Yelian, Mitsunaka

• Encapsulation of Hydrophilic and Hydrophobic Flavors by Spray Drying

  Citation: 29

  Authors: Apinan, Riitta, Tze Loon, Hidefumi

• Response to Consumer Demand for Reduced-Fat Foods; Multi-Functional Fat Replacers

  Citation: 28

  Authors: Jongbin, George E., Suyong

• Electrohydrodynamic (EHD) Drying of Grape Pomace

  Citation: 27

  Authors: Alex, Tadeusz

• Preparation and Characterization of Micro/Nano-emulsions Containing Functional Food Components

  Citation: 23

  Authors: Zheng, Marcos A., Hiroko, Mitsutoshi

• Noncatalytic Alcoholysis of Oils for Biodiesel Fuel Production by a Semi-batch Process

  Citation: 21

  Authors: Rie, Satoshi, Hiroshi, Kiyoshi, Osato, Yasuyuki

• Kinetics of Thermal Denaturation of Protein in Cured Pork Meat

  Citation: 21

  Authors: Shino, Mika, Noboru

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