《国际食品特性杂志》是一本同行评审、完全开放的期刊，致力于汇集所有讨论食品特性的研究。所涉及的主题包括：测量方法标准的制定有关食品特性、预测和应用的数据食品特性数据库的开发及其在人工智能中的应用该杂志是食品科学家、技术专家和工程师的重要读物；出版原始研究、叙述性评论、书评、致编辑的信和会议论文。自1998年以来，该杂志提供了一个国际论坛，以迅速传播研究成果、想法和知识。2018年，期刊转向了开放访问出版模式，允许更大的国际交流和合作。文章现在可以在不受页面或颜色数字限制的情况下发布，并且在发布后将永久免费提供给所有人。
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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 methodsDevelopment of standardsData on food properties, predictions, and applicationsDevelopment of food properties database and its applications in artificial intelligenceThe 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.
