《國際食品特性雜志》是一本同行評審、完全開放的期刊，致力于匯集所有討論食品特性的研究。所涉及的主題包括：測量方法標(biāo)準(zhǔn)的制定有關(guān)食品特性、預(yù)測和應(yīng)用的數(shù)據(jù)食品特性數(shù)據(jù)庫的開發(fā)及其在人工智能中的應(yīng)用該雜志是食品科學(xué)家、技術(shù)專家和工程師的重要讀物；出版原始研究、敘述性評論、書評、致編輯的信和會議論文。自1998年以來，該雜志提供了一個國際論壇，以迅速傳播研究成果、想法和知識。2018年，期刊轉(zhuǎn)向了開放訪問出版模式，允許更大的國際交流和合作。文章現(xiàn)在可以在不受頁面或顏色數(shù)字限制的情況下發(fā)布，并且在發(fā)布后將永久免費提供給所有人。

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.