FOOD HYDROCOLLOIDS 期刊简介
Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
食品水胶体发表了有关水胶体在食品中的特性,特性,功能和应用的原创和创新研究。水胶体被定义为具有商业重要性的多糖和蛋白质。研究的重点应放在水胶体材料本身上,手稿应包括对研究结果及其意义的基本讨论。仅报告数据而不提供对结果的详细解释的手稿不太可能被接受在期刊上发表。
感兴趣的主要领域是:
-化学和物理化学表征
热性质,包括玻璃化转变和构象变化-
流变性质,包括粘度,粘弹性和凝胶行为-
对感官性质的影响-
界面性质,包括分散体的稳定性,乳液和泡沫-
适用于可食用薄膜和活性包装的成膜性能-
活性化合物的封装和控制释放-
对健康的影响,包括它们作为膳食纤维的作用-
通过化学处理水胶体结构和功能,生物化学和物理过程-
具有商业潜力的新的水胶体和水胶体来源。
该杂志还发表评论文章,概述了该领域研究人员特别感兴趣的主题的最新进展。
期刊ISSN
|
0268-005X |
影响指数
|
9.056 |
最新CiteScore值
|
12.20 查看CiteScore评价数据 |
最新自引率
|
14.90% |
官方指定润色网址
|
https://www.deeredit.com/?type=ss1 |
投稿语言要求
|
Improve the quality of the paper, eliminate grammar and spelling errors, increase readability, ensure accurate communication of viewpoints, enhance academic reputation, and increase the chances of the paper being accepted. 建议点击这个网址:https://www.deeredit.com/?type=ss2,资深审稿专家为您评估稿件质量,提供针对性改进建议,最终可助您极大提升目标期刊录用率 |
期刊官方网址
hot |
https://www.peipusci.com/?type=9 |
杂志社征稿网址
hot |
https://www.peipusci.com/?type=10 |
通讯地址
|
ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB |
偏重的研究方向(学科)
|
工程技术-食品科技 |
出版周期
|
Bimonthly |
出版年份
|
1986 |
出版国家/地区
|
UNITED STATES |
是否OA
|
No |
SCI期刊coverage
|
Science Citation Index Expanded(科学引文索引扩展) |
NCBI查询
|
PubMed Central (PMC)链接 全文检索(pubmed central) |
最新中科院JCR分区
|
大类(学科)
小类(学科)
综述期刊
工程技术
CHEMISTRY, APPLIED(应用化学)1区
FOOD SCIENCE & TECHNOLOGY(食品科技)1区
否
|
|||||
最新的影响因子
|
9.056 | |||||
最新公布的期刊年发文量 |
|
|||||
总被引频次 | 132 | |||||
影响因子趋势图 |
近年的影响因子趋势图(整体平稳趋势)
|
2022年预警名单预测最新
最新CiteScore值
|
12.20
|
||||||||||||||||||
年文章数 | 776 | ||||||||||||||||||
SJR
|
2.471 | ||||||||||||||||||
SNIP
|
2.188 | ||||||||||||||||||
CiteScore排名
|
|
||||||||||||||||||
CiteScore趋势图 |
CiteScore趋势图
|
本刊同领域相关期刊
|
|
期刊名称 | IF值 |
AGRICULTURAL AND FOOD SCIENCE | 1.361 |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 5.226 |
IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH | 1.114 |
JOURNAL OF DAIRY SCIENCE | 3.994 |
JOURNAL OF DAIRY RESEARCH | 1.885 |
OENO One | 2.282 |
Food Analytical Methods | 3.332 |
Food Engineering Reviews | 5.7 |
Dairy Science & Technology | 1.864 |
本刊同分区等级的相关期刊
|
|
期刊名称 | IF值 |
JOURNAL OF DAIRY SCIENCE | 3.994 |
Food Analytical Methods | 3.332 |
Dairy Science & Technology | 1.864 |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 3.602 |
JOURNAL OF FOOD ENGINEERING | 5.3 |
FOOD HYDROCOLLOIDS | 9.056 |
FOOD CONTROL | 5.493 |
FOOD QUALITY AND PREFERENCE | 5.509 |
FOOD RESEARCH INTERNATIONAL | 6.41 |
分享者 | 点评内容 |