International Journal of Food Properties is a fully open access journal publishing research related to food properties. Research published in the journal is relevant to food scientists, technologists, and engineers.
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
International Journal of Food Properties publishes:
- Original Research Articles,
- Review Articles - these are by Editorial invitation only . Submissions, without prior Editor agreement, will be rejected.
- Book Reviews,
- Letters to the Editor,
- Conference Papers.
The Journal operates a single-anonymized peer review policy.
All articles are made freely and permanently available online through
gold open access publication. Read the Instructions for Authors for information on how to submit your article.
Please note no changes to authorship can be made after your paper has been submitted.
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