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Food Biophysics Q2

期刊收录：
SCIE
Scopus

基本信息

期刊ISSN：
1557-1858
期刊简拼：
FOOD BIOPHYS
年发文章数：
50
E-ISSN：
1557-1866
Gold OA文章占比
10.37%
研究文章占比：
94.00%
是否OA：
No
Jcr分区：
Q2
中科院分区：
4区

出版信息

出版商：
Springer US
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：
Quarterly
出版年份：
2006

2023-2024最新影响因子:2.8
自引率:3.60%
五年影响因子:3.2
JCI期刊引文指标:0.68
h-index:41
CiteScore:5.80

期刊关键词

2区 SCIE Scopus 农林科学 4区 FOOD SCIENCE & TECHNOLOGY 食品科技

期刊简介

Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.

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期刊简写：FOOD BIOPHYS

此期刊被最新的JCR期刊SCIE收录