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FOOD HYDROCOLLOIDS Q1

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
0268-005X
期刊简拼：
FOOD HYDROCOLLOID
年发文章数：
1053
E-ISSN：
Gold OA文章占比
14.35%
研究文章占比：
98.86%
是否OA：
No
Jcr分区：
Q1
中科院分区：
1区

出版信息

出版商：
Elsevier
涉及研究方向：
工程技术-食品科技
出版国家：
UNITED STATES
出版语言：
English
出版周期：
Bimonthly
出版年份：
1986

2023-2024最新影响因子:11
自引率:16.40%
五年影响因子:11.3
JCI期刊引文指标:2.16
h-index:132
CiteScore:19.90

期刊关键词

1区 SCIE Scopus 农林科学 CHEMISTRY APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技

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.

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期刊简写：FOOD HYDROCOLLOID

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