Food Biophysics
Note: The following journal information is for reference only. Please check the journal website for updated information prior to submission.
Journal Title
Food Biophysics
FOOD BIOPHYS
ISSN / eISSN
1557-1858 / 1557-1866
Aims and Scope
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.
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.
Subject Area
FOOD SCIENCE & TECHNOLOGY
CiteScore
5.20
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CiteScore Ranking
| Category | Quartile | Rank |
|---|---|---|
| Agricultural and Biological Sciences - Food Science | Q2 | #108/359 |
| Agricultural and Biological Sciences - Biophysics | Q2 | #51/143 |
| Agricultural and Biological Sciences - Analytical Chemistry | Q2 | #52/141 |
| Agricultural and Biological Sciences - Applied Microbiology and Biotechnology | Q2 | #56/121 |
| Agricultural and Biological Sciences - Bioengineering | Q3 | #80/153 |
Web of Science Core Collection
| Science Citation Index Expanded (SCIE) | Social Sciences Citation Index (SSCI) |
|---|---|
| Indexed | - |
| Category (Journal Citation Reports 2023) | Quartile |
|---|---|
| FOOD SCIENCE & TECHNOLOGY - SCIE | Q3 |
H-index
41
Country/Area of Publication
UNITED STATES
Publisher
Springer US
Publication Frequency
Quarterly
Year Publication Started
2006
Annual Article Volume
66
Open Access
NO
Contact
SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013
Verified Reviews
Major Revised: November 30
Accepted: March 7, 2022
Published: March 22, 2022
Publication is not easy, and it is cherished. The article was submitted to five consecutive journals and finally ended up in Food Biophysics. The review and revision process took a relatively long time, and the comments received were quite professional. Thanks to Professor Zhong Qixin, the editor-in-chief, and best wishes for the continuous success of the journal!
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