International Journal of Food Engineering

International Journal of Food Engineering 由 Walter de Gruyter GmbH 出版，属中科院农林科学大类（2025 升级版4区）。按 OpenAlex 近年发文统计，该刊主要发表 Food Drying and Modeling、Food composition and properties、Microencapsulation and Drying Processes 等主题的论文，这 3 个主题约占 30.1%，主导子领域为 Food Science。（根据 OpenAlex 主题统计与中科院分区数据生成）

About this journal ObjectiveInternational 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. Topics Novel processes and novel concepts in food engineering – Dr. Nan Fu, Dr. C. Anandharamakrishnan Food microstructure development and characterization – Dr. C. Anandharamakrishnan, Dr. Zhili Wan, Dr. Anna Michalska-Ciechanowska Food biotechnology – Dr. Nan Fu, Dr. Agus Saptoro Heat, mass transfer and fluid flow in food processing – Dr. Aditya Putranto, Dr. Marek Jakubowski Application of artificial intelligence in food engineering and research, except those only applying neural networks for optimization purposes – Dr. Marek Jakubowski, Dr. Mark Nelson Mathematical modeling and software development for food processing purposes - Dr. Aditya Putranto, Dr. Mark Nelson Future-foods-oriented processing methods and technologies, including food structuring methods, sustainable food manufacturing, engineered food colloids, 3D food printing, and food matrix design to control sensory perception – Dr. Zhili Wan, Dr. Nan Fu Article formats Research articles, short communications, letters to the editor, critical reviews, and hypotheses Information on submission process Submit an article Submit Article Your Benefits Your benefits Excellent contributions from all over the world Outstanding platform for sharing most recent researches on food processing Researchers from top engineering programs Fast access to contributions due to the ahead of print publishing Interdisciplinary approach to the subject matter Groundbreaking research methods and strategies Complete Archive AccessAs of 2026, all De Gruyter journal subscriptions include access to every issue, from Volume 1, Issue 1 through to today, meaning subscribers can access even more research at no additional cost. History Annual, updated continuouslyContent available since 2005 (Volume 1, Issue 1)ISSN: 1556-3758

摘自期刊官网 Aims & Scope

研究方向（LetPub）：FOOD SCIENCE & TECHNOLOGY

主编 Xiao Dong Chen出版商官网

中科院期刊分区表

数据库收录

SCIEScopusLetPub

国际期刊预警名单：各版本均未列入LetPub

期刊官网自述收录

CASCurrent Contents出版商官网

其他：EBSCO、ProQuest、Baidu、AGRICOLA、OCLC

期刊官网列出的收录清单，未与各数据库逐一核对；Web of Science 各子库以上方记录为准。

不同版本、大类与小类分别展示，不将不同评价口径合并为一个分区值；投稿与考核前请确认所在机构采用的版本。

影响力指标

影响因子

1.63LetPub · 2026-09-13

影响因子（出版商公布）

1.6出版商官网 · 2026-09-29

五年影响因子（出版商公布）

2出版商官网 · 2026-09-29

CiteScore 2026-06

3.2LetPub · 2026-09-13

CiteScore（出版商公布）

3.2出版商官网 · 2026-09-29

SJR 2026-06

0.37LetPub · 2026-09-13

SNIP 2026-06

0.45LetPub · 2026-09-13

h-index

19LetPub · 2026-09-13

h-index

51OpenAlex · 2026-10-01

i10-index

722OpenAlex · 2026-10-01

两年平均被引

1.75OpenAlex · 2026-10-01

自引率

0%LetPub · 2026-09-13

Gold OA 文章占比

2.17%LetPub · 2026-09-13

发文规模

年文章数

55LetPub · 2026-09-13

不同来源的统计口径与观测时间不同，页面保留各来源原值；“出版商公布”为期刊官网自述数据。

平均审稿速度（社区反馈）

偏慢,4-8周LetPub · 2026-09-13

平均录用比例（社区反馈）

容易LetPub · 2026-09-13

社区反馈来自投稿者样本，置信度 0.5，不代表期刊承诺；“出版商公布”的时间节点定义以官网为准。

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摘录来自期刊官网页面，仅保留原文片段；“模型摘要”由 Workers AI 生成并经原文校验，以官网为准。

出版商

Walter de Gruyter GmbH

出版国家或地区

UNITED STATES

出版语言

English

ISSN

2194-5764

电子版 ISSN

1556-3758

官方链接

• 期刊主页 ↗LetPub
• 投稿系统 ↗出版商官网
• 专刊 / 特刊征稿 ↗出版商官网