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.



Please note no changes to authorship can be made after your paper has been submitted.