INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The International Journal of Food Properties is a peer reviewed, fully open access journal dedicated to bringing together all research discussing the properties of food. Topics covered include: Measurement methods Development of standards Data on food properties, predictions, and applications Development of food properties database and its applications in artificial intelligence The journal is essential reading for food scientists, technologists, and engineers; and publishes original research, narrative reviews, book reviews, letters to the editor, and conference papers. Since 1998, the journal has provided an international forum to rapidly disseminate research results, ideas, and knowledge. In 2018, the journal moved to an open access publishing model, allowing for greater international exchange and collaboration. Articles can now be published without page or color figure restriction, and will be freely available to all upon publication, permanently.