Journal of Food Engineering
ISSNs: 0260-8774
Elsevier, Oxford [u.a.]
Scopus rating (2022): CiteScore 11.8 SJR 1.161 SNIP 1.6
Journal
| Titles |
|
|---|---|
| ISSNs | 0260-8774 |
| Publisher | Elsevier, Oxford [u.a.] |
| ZDB-ID | 622518-4 |
| ZDB-ID | 2019904-1 |
Related content
- Research output
Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
Surber, G., Spiegel, T., Dang, B. P., Wolfschoon Pombo, A., Rohm, H. & Jaros, D., 2021, In: Journal of Food Engineering. 308, 110664.Research output: Contribution to journal › Research article › Contributed › peer-review
Whey protein gel - mechanical cleaning capability through modelling and experimental testing including compression and wire cutting investigation
Liu, J., Helbig, M., Majschak, J-P. & Böl, M., 2021, In: Journal of Food Engineering. 292, p. 110324Research output: Contribution to journal › Research article › Contributed › peer-review
High-speed cutting of foods: Cutting behavior and initial cutting forces
Schuldt, S., Schneider, Y. & Rohm, H., 2018, In: Journal of Food Engineering. 230, p. 55-62Research output: Contribution to journal › Research article › Contributed › peer-review
High-speed cutting of foods: Development of a special testing device
Schuldt, S., Witt, T., Schmidt, C., Schneider, Y., Nündel, T., Majschak, J-P. & Rohm, H., 2018, In: Journal of Food Engineering. 216, p. 36-41 6 p.Research output: Contribution to journal › Research article › Contributed › peer-review
Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure
Struck, S., Straube, D., Zahn, S. & Rohm, H., 2018, In: Journal of Food Engineering. 223, p. 109-115Research output: Contribution to journal › Research article › Contributed › peer-review