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FOOD HYDROCOLLOIDS

2023年12月最新中科院分区表数据已经更新,欢迎查询! 如果您对期刊系统有任何需求或者问题,欢迎点击此处反馈给我们。

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期刊名:   ISSN:   研究方向:   影响因子: -   SCI收录:
大类学科:   小类学科:   中科院分区:   是否OA期刊:   结果排序:

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FOOD HYDROCOLLOIDS期刊基本信息Hello,您是该期刊的第304976位访客

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期刊名字FOOD HYDROCOLLOIDSFOOD HYDROCOLLOIDS

FOOD HYDROCOLLOID
(此期刊被最新的JCR期刊SCIE收录)

LetPub评分
8.4
120人评分
我要评分

声誉
8.9

影响力
8.2

速度
8.4

期刊ISSN0268-005X
微信扫码收藏此期刊
2022-2023最新影响因子
(数据来源于搜索引擎)
10.7 点击查看影响因子趋势图
实时影响因子 截止2024年3月26日:10.921
2022-2023自引率14.00%点击查看自引率趋势图
五年影响因子10.9
h-index 132
CiteScore
CiteScoreSJRSNIPCiteScore排名
19.302.5782.298
学科分区排名百分位
大类:Agricultural and Biological Sciences
小类:Food Science
Q16 / 359
大类:Agricultural and Biological Sciences
小类:General Chemical Engineering
Q18 / 272
大类:Agricultural and Biological Sciences
小类:General Chemistry
Q125 / 407

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.
期刊官方网站https://www.journals.elsevier.com/food-hydrocolloids
期刊投稿网址https://www.editorialmanager.com/FOODHYD
期刊语言要求Language
Please write your text in good English (American or British usage is accepted, but not a mixture of these). Authors who feel their English language manuscript may require editing to eliminate possible grammatical or spelling errors and to conform to correct scientific English may wish to use the English Language Editing service.

经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件,不仅能满足FOOD HYDROCOLLOIDS的语言要求,还能让FOOD HYDROCOLLOIDS编辑和审稿人得到更好的审稿体验,让稿件最大限度地被FOOD HYDROCOLLOIDS编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务(包括SCI论文英语润色同行资深专家修改润色SCI论文专业翻译SCI论文格式排版专业学术制图等)帮助作者准备稿件,已助力全球15万+作者顺利发表论文。部分发表范例可查看:服务好评 论文致谢
提交文稿
是否OA开放访问No
通讯方式ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
出版商Elsevier
涉及的研究方向工程技术-食品科技
出版国家或地区UNITED STATES
出版语言English
出版周期Bimonthly
出版年份1986
年文章数 787点击查看年文章数趋势图
Gold OA文章占比6.60%
研究类文章占比:
文章 ÷(文章 + 综述)
98.60%
WOS期刊SCI分区
2022-2023年最新版
WOS分区等级:1区

按学科分区JIF分区JIF排名JIF百分位
学科:CHEMISTRY, APPLIED
类别:SCIE
Q14/72
学科:FOOD SCIENCE & TECHNOLOGY
类别:SCIE
Q15/142
中科院《国际期刊预警
名单(试行)》名单
2024年02月发布的2024版:不在预警名单中

2023年01月发布的2023版:不在预警名单中

2021年12月发布的2021版:不在预警名单中

2020年12月发布的2020版:不在预警名单中
中科院SCI期刊分区
2023年12月最新升级版
点击查看中科院SCI期刊分区趋势图
大类学科小类学科Top期刊综述期刊
农林科学 2区1区4区
CHEMISTRY, APPLIED
应用化学
2区2区1区
FOOD SCIENCE & TECHNOLOGY
食品科技
3区4区1区
中科院SCI期刊分区
2022年12月升级版
大类学科小类学科Top期刊综述期刊
农林科学 4区1区1区
CHEMISTRY, APPLIED
应用化学
1区2区1区
FOOD SCIENCE & TECHNOLOGY
食品科技
2区1区1区
中科院SCI期刊分区
2021年12月旧的升级版
大类学科小类学科Top期刊综述期刊
农林科学 2区1区3区
CHEMISTRY, APPLIED
应用化学
1区4区1区
FOOD SCIENCE & TECHNOLOGY
食品科技
2区3区1区
SCI期刊收录coverage Science Citation Index Expanded (SCIE) (2020年1月,原SCI撤销合并入SCIE,统称SCIE)
Scopus (CiteScore)
PubMed Central (PMC)链接http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0268-005X%5BISSN%5D
平均审稿速度网友分享经验:
平均1.7个月
来源Elsevier官网:
平均9.2周
平均录用比例网友分享经验:
约50%
LetPub助力发表经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍,平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务(包括SCI论文英语润色同行资深专家修改润色SCI论文专业翻译SCI论文格式排版专业学术制图等)后论文在FOOD HYDROCOLLOIDS顺利发表。
快看看作者怎么说吧:服务好评 论文致谢
在线出版周期来源Elsevier官网:
平均2.9周
期刊常用信息链接
同领域相关期刊 FOOD HYDROCOLLOIDS期刊近年CiteScore指标趋势图
该杂志的自引率趋势图 FOOD HYDROCOLLOIDS中科院SCI期刊分区趋势图
该杂志的年文章数趋势图 同领域作者分享投稿经验
FOOD HYDROCOLLOIDS上中国学者近期发表的论文  
  • 同领域相关期刊
  • 期刊CiteScore趋势图
  • 期刊自引率趋势图
  • 中科院SCI期刊分区趋势图
  • 年文章数趋势图
  • 该期刊中国学者近期发表论文
  • 中科院SCI期刊分区相关期刊
  • 同类著名期刊名称 h-index CiteScore
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16225.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8221.70
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13523.60
    Food Chemistry22114.90
    FOOD RESEARCH INTERNATIONAL13412.00
    MEAT SCIENCE14212.60
    Innovative Food Science & Emerging Technologies9611.10
    FOOD CONTROL10310.60
    LWT-FOOD SCIENCE AND TECHNOLOGY1159.60
    FOOD REVIEWS INTERNATIONAL6213.00
    中科院SCI期刊分区同大类学科的热搜期刊 浏览次数
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1107546
    Food Chemistry1035935
    INDUSTRIAL CROPS AND PRODUCTS542308
    Food & Function497746
    CATENA469103
    FOOD RESEARCH INTERNATIONAL423438
    LWT-FOOD SCIENCE AND TECHNOLOGY420824
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE407228
    PLANT AND SOIL401440
    Geoderma365586
  •  

    FOOD HYDROCOLLOIDS FOOD HYDROCOLLOIDS
    我来预测明年:
    稳步上升 表现平稳 逐渐下降  刷新
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  • 中国学者近期发表的论文
    1.Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability

    Author: Tan, Yunbing; Wannasin, Donpon; McClements, David Julian
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108356
        DOI
    2.Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type

    Author: Liu, Zelong; Zhao, Mengmeng; Shehzad, Qayyum; Wang, Jing; Sun, Baoguo
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108379
        DOI
    3.Interaction between Aspergillus oryzae lipase and chitosan: The underlying mechanism and complex characterization

    Author: Liu, Yan-Wei; Li, Qing-Hao; Huang, Guo-Qing; Xiao, Jun-Xia
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108382
        DOI
    4.Physicochemical properties and gluten structures of frozen steamed bread dough under freeze-thaw treatment affected by gamma-polyglutamic acid

    Author: Guan, Erqi; Zhang, Tingjing; Wu, Kun; Yang, Yuling; Bian, Ke
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108334
        DOI
    5.Structural change and functional improvement of wheat germ protein promoted by extrusion

    Author: Gao, Chaofan; Jia, Junqiang; Yang, Yi; Ge, Shuangmei; Song, Xinyu; Yu, Jiahong; Wu, Qiongying
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108389
        DOI
    6.Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering

    Author: Yang, Zhi; Cheng, Lirong; de Campo, Liliana; Gilbert, Elliot Paul; Mittelbach, Rainer; Luo, Lan; Ye, Aiqian; Li, Siqi; Hemar, Yacine
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108381
        DOI
    7.Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols

    Author: Han, Wen; Liu, Tong-Xun; Tang, Chuan-He
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108376
        DOI
    8.Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan

    Author: Su, Xinlian; Cui, Wei; Zhang, Zhi; Zhang, Jing; Zhou, Hui; Zhou, Kai; Xu, Yujuan; Wang, Zhaoming; Xu, Baocai
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108404
        DOI
    9.Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels

    Author: Yan, Jun; Li, Siqi; Chen, Guipan; Ma, Cuicui; McClements, David Julian; Liu, Xuebo; Liu, Fuguo
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108384
        DOI
    10.Fucoidan/kappa-carrageenan mixed gel: Effect of anions of different valence including chloride, bromide, iodide, sulfate and phosphate

    Author: Wang, Nan; Tian, Jie; Guo, Li; Chen, Xueting; Hu, Bingbing; Song, Shuang; Wen, Chengrong
    Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108409
        DOI
  • 同大类学科的其他著名期刊名称 h-index CiteScore
    Annual Review of Entomology17838.60
    Nature Food016.70
    TRENDS IN FOOD SCIENCE & TECHNOLOGY16225.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY8221.70
    Annual Review of Food Science and Technology5124.20
    Annual Review of Animal Biosciences2623.50
    Reviews in Fisheries Science & Aquaculture5420.50
    Reviews in Aquaculture3020.10
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION13523.60
    Annual Review of Phytopathology14318.40
    同分区等级的其他期刊名称 h-index CiteScore
    CA-A CANCER JOURNAL FOR CLINICIANS144642.90
    LANCET700133.20
    NEW ENGLAND JOURNAL OF MEDICINE933134.40
    JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION62245.40
    NATURE REVIEWS DRUG DISCOVERY289123.80
    NATURE REVIEWS MOLECULAR CELL BIOLOGY386164.40
    BMJ-British Medical Journal015.30
    BMJ-British Medical Journal015.30
    NATURE REVIEWS IMMUNOLOGY35183.00
    NATURE REVIEWS MICROBIOLOGY25060.20


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