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.
食品类亲水胶体发表了关于食品中亲水胶体的特征、性质、功能和应用的原创和创新研究。水胶体被定义为多糖和具有商业价值的蛋白质。研究的重点应放在水胶体材料本身,手稿应包括对研究结果及其意义的基本讨论。仅仅报告数据而不提供结果的详细解释的手稿不太可能在期刊上发表。 主要关注领域有: 化学和物理化学特征 热性能,包括玻璃转变和构象变化 包括粘度、粘弹性和凝胶特性在内的流变特性 感官特性的影响 界面性质,包括分散体、乳液和泡沫的稳定性 成膜性能及其在食用膜和活性包装中的应用 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、生化和物理过程操纵水胶体的结构和功能 新型水胶体和具有商业潜力的水胶体来源 期刊还发表了评论文章,概述了该领域研究人员特别感兴趣的话题的最新进展。
期刊ISSN
|
0268-005X |
最新的影响因子
|
10.7 |
最新CiteScore值
|
5.25 |
最新自引率
|
16.40% |
期刊官方网址
|
http://www.elsevier.com/wps/find/journaldescription.cws_home/601058/description#description |
期刊投稿网址
|
http://ees.elsevier.com/foodhyd/ |
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 |
平均审稿速度
|
平均1.7个月&来源Elsevier官网:平均9.2周 |
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
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大类(学科)
小类(学科)
JCR学科排名
工程技术
CHEMISTRY, APPLIED(化学,应用) 1区
FOOD SCIENCE & TECHNOLOGY(食品科学和技术) 1区
4/72
6/133
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最新的影响因子
|
10.7 | |||||||
最新公布的期刊年发文量 |
|
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总被引频次 | 23287 | |||||||
特征因子 | 0.025340 | |||||||
影响因子趋势图 |
2007年以来影响因子趋势图(整体平稳趋势)
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最新CiteScore值
|
5.25
=
引文计数(2018)
文献(2015-2017)
=
6664次引用
1270篇文献
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||||||||||
文献总数(2014-2016) | 1270 | ||||||||||
被引用比率
|
92% | ||||||||||
SJR
|
1.991 | ||||||||||
SNIP
|
1.892 | ||||||||||
CiteScore排名
|
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CiteScore趋势图 |
CiteScore趋势图
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scopus涵盖范围 |
scopus趋势图
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本刊同分区等级的相关期刊
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|
期刊名称 | IF值 |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 6.1 |
XENOTRANSPLANTATION | 3.9 |
AMERICAN JOURNAL OF TRANSPLANTATION | 8.8 |
JOURNAL OF HEART AND LUNG TRANSPLANTATION | 8.9 |
JOURNAL OF FOOD ENGINEERING | 5.5 |
FOOD HYDROCOLLOIDS | 10.7 |
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