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Food Hydrocolloids

Food Hydrocolloids
期刊全称:Food Hydrocolloids
简称:FOOD HYDROCOLLOID
ISSN:0268-005X
ESSN:0268-005X
研究方向:工程技术 - 食品科技
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Food Hydrocolloids英文简介

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.

Food Hydrocolloids中文简介

《Food Hydrocolloids》是一本由ELSEVIER SCI LTD出版商出版的专业工程技术期刊,该刊创刊于1986年,刊期Bimonthly,该刊已被国际权威数据库SCI、SCIE收录。在中科院最新升级版分区表中,该刊分区信息为大类学科:农林科学 1区,小类学科:应用化学 1区;食品科技 1区;在JCR(Journal Citation Reports)分区等级为Q1。该刊发文范围涵盖应用化学等领域,旨在及时、准确、全面地报道国内外应用化学工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等,促进学术交流,鼓励学术创新。2021年影响因子为11.504,平均审稿速度约1.7个月。

中科院分区最新升级版(当前数据版本:2021年12月最新升级版)

大类学科 分区 小类学科 分区 Top期刊 综述期刊
农林科学 1区 CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技 1区 1区

JCR分区(当前数据版本:2021-2022年最新版)

JCR分区等级 JCR所属学科 分区 影响因子
Q1 FOOD SCIENCE & TECHNOLOGY Q1 11.504
CHEMISTRY, APPLIED Q1

期刊指数

影响因子 h-index Gold OA文章占比 研究类文章占比 OA开放访问 平均审稿速度
11.504 132 5.13% 93.46% 未开放 约1.7个月

IF值(影响因子)趋势图


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