International Journal Of Food Engineering

SCI SCIE

国际简称：INT J FOOD ENG 参考译名：国际食品工程杂志

主要研究方向：FOOD SCIENCE & TECHNOLOGY 非预警期刊审稿周期：偏慢,4-8周

《国际食品工程杂志》(International Journal Of Food Engineering)是一本由Walter de Gruyter GmbH出版的以FOOD SCIENCE & TECHNOLOGY为研究特色的国际期刊，发表该领域相关的原创研究文章、评论文章和综述文章，及时报道该领域相关理论、实践和应用学科的最新发现，旨在促进该学科领域科学信息的快速交流。该期刊是一本未开放期刊，近三年没有被列入预警名单。

4区中科院分区
Q4 JCR分区
55 年发文量
1.6 IF影响因子
未开放 是否OA
19 H-index
2005 创刊年份
Quarterly 出版周期
English 出版语言

International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.

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International Journal Of Food Engineering期刊信息

ISSN：2194-5764
出版语言：English
是否OA：未开放
E-ISSN：1556-3758
出版地区：UNITED STATES
是否预警：否
出版商：Walter de Gruyter GmbH
出版周期：Quarterly
创刊时间：2005
开源占比：0.0214
Gold OA文章占比：2.17%
OA被引用占比：
出版国人文章占比：0
出版撤稿占比：
研究类文章占比：98.18%

International Journal Of Food Engineering CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

3.2

0.369

0.451

学科类别	分区	排名	百分位
大类：Engineering 小类：Engineering (miscellaneous)	Q2	130 / 300	56%
大类：Engineering 小类：Food Science	Q3	211 / 420	49%
大类：Engineering 小类：Biotechnology	Q3	193 / 325	40%

名词解释：CiteScore 是衡量期刊所发表文献的平均受引用次数，是在 Scopus 中衡量期刊影响力的另一个指标。当年CiteScore 的计算依据是期刊最近4年（含计算年度）的被引次数除以该期刊近四年发表的文献数。例如，2022年的 CiteScore 计算方法为：2022年的 CiteScore =2019-2022年收到的对2019-2022年发表的文件的引用数量÷2019-2022年发布的文献数量注：文献类型包括：文章、评论、会议论文、书籍章节和数据论文。

International Journal Of Food Engineering中科院评价数据

《新锐期刊分区表》（2026年3月发布）

Top期刊	综述期刊	大类学科		小类学科
否	否	农林科学	4区	FOOD SCIENCE & TECHNOLOGY 食品科技	4区

International Journal Of Food Engineering JCR评价数据

2025-2026年最新版

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q4	146 / 187	22.2
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q4	145 / 187	22.73

International Journal Of Food Engineering历年数据统计

影响因子

中科院分区

International Journal Of Food Engineering中国学者发文选摘

1、Effects of whole milk powder on the physicochemical properties and 3D printability of blueberry concentrate-based gel
Author: Liu, Chenghai; Han, Jingxin; Zheng, Xianzhe

Journal: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 2026; Vol. 22, Issue 4, pp. 191-204. DOI: 10.1515/ijfe-2025-0214
2、Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization (vol 17, pg 981, 2021
Author: Sun, Chengyi; Hu, Yuqing; Yu, Xietian; Zhu, Zhijie; Hao, Shuai; Du, Xianfeng

Journal: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 2026; Vol. 22, Issue 3, pp. 189-190. DOI: 10.1515/ijfe-2026-0009
3、Development and multivariate characterization of a low-sugar xylitol-fermented edible rose ja
Author: Liu, Yang; Wang, Zitong; Li, Hong; Peng, Shanli; Tang, Xiaojuan; Lei, Shengming; Ren, Jinjing; Yang, Daqiao; Liu, Yunguo

Journal: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 2026; Vol. , Issue , pp. -. DOI: 10.1515/ijfe-2025-0244
4、Optimization of wall material selection and preparation process for the microencapsulation of algal oil-derived docosahexaenoic aci
Author: Liang, Jingrui; Du, Jian; Chen, Nannan; Sun, Wenjie; Feng, Xinyue; Wang, Xin; Wang, Wenxia; Guo, Jiahui; Huang, Jixiang; Zhang, Ning

Journal: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 2026; Vol. , Issue , pp. -. DOI: 10.1515/ijfe-2025-0217
5、Parametric analysis and optimal air velocity selection in forced air pre-cooling: effects of packaging quantit
Author: Jia, Binguang; Wang, Xiaolong; Hou, Qingying; Hu, Mingzhe; Zhang, Qiangwu; Sun, Guanyue; Xin, Yanhao

Journal: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 2026; Vol. , Issue , pp. -. DOI: 10.1515/ijfe-2025-0234
6、Phytochemistry, pharmacology and food application of Lycium barbarum L.: current status and prospect
Author: Arslan, Muhammad; Zareef, Muhammad; Afzal, Mubrrah; Tahir, Haroon Elrasheid; Rakha, Allah; Shi, Jiyong; Zou, Xiaobo

Journal: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 2026; Vol. , Issue , pp. -. DOI: 10.1515/ijfe-2023-0080
7、Formation and sucrose release properties of pectin/κ-carrageenan composite gel: effects from chicory dietary fiber additio
Author: Li, Yanlei; Chen, Yinxue; Zhu, Siyuan; Gao, Zhiming; Wu, Yuehan; Jiang, Wenxin; Yuan, Dan

Journal: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 2026; Vol. , Issue , pp. -. DOI: 10.1515/ijfe-2025-0210
8、Enhancing stability and in vitro bioaccessibility of vitamin D3 via soluble soybean polysaccharide-based nanoparticles mediated by nisi
Author: Wu, Yanyi; Deng, Lijing; Xiang, Xiongzi; Lin, Qinlu; Liu, Chun; Zhu, Jianhua

Journal: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. 2026; Vol. , Issue , pp. -. DOI: 10.1515/ijfe-2025-0223