International Journal of Food Properties (IJFP)

International Journal of Food Properties is an open-access, peer-reviewed journal that publishes original research focused on the characterization and application of food properties. The editorial team defines food properties as any measurable and quantifiable feature encountered during the handling, processing, distribution, and storage of foods, including aspects of downstream processing and upcycling. Within this context, the journal welcomes original contributions that address the measurement and characterization of food properties, leading to new developments in all areas of food science and technology. The central element of the research should be the properties themselves. Areas of particular interest include: Physical, chemical, and nutritional properties Sensory, lubricity, and texture properties Safety, toxicology, and emerging contaminants Application of properties for scale-up and simulations Artificial intelligence techniques for predicting food properties Sustainable processing, packaging, and traceability Emerging technologies and alternative food ingredients

International Journal of Food Properties (IJFP) is :-

• International, Peer-Reviewed, Open Access, Refereed, handling, processing, distribution, Sensory, lubricity, Safety, toxicology, Sustainable processing, packaging , Online or Print , Yearly Journal

• UGC Approved, ISSN Approved: P-ISSN P-ISSN: 1094-2912, E-ISSN: 1532-2386, Established: 1998, Impact Factor: 3.1
• Provides Crossref DOI

• Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE