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期刊名
FOOD HYDROCOLLOIDS
FOOD HYDROCOLLOID
ISSN / eISSN
0268-005X
目标和范围
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.
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.
研究方向
应用化学
食品科技
CiteScore
19.30
查看趋势图
CiteScore 学科排名
| 类别 | 分区 | 排名 |
|---|---|---|
| Agricultural and Biological Sciences - Food Science | Q1 | #6/359 |
| Agricultural and Biological Sciences - General Chemical Engineering | Q1 | #8/272 |
| Agricultural and Biological Sciences - General Chemistry | Q1 | #25/407 |
Web of Science 核心合集
| Science Citation Index Expanded (SCIE) | Social Sciences Citation Index (SSCI) |
|---|---|
| Indexed | - |
| 类别 (Journal Citation Reports 2023) | 分区 |
|---|---|
| CHEMISTRY, APPLIED - SCIE | Q1 |
| FOOD SCIENCE & TECHNOLOGY - SCIE | Q1 |
H-index
132
出版国家或地区
UNITED STATES
出版商
Elsevier
出版周期
Bimonthly
出版年份
1986
年文章数
787
Open Access
NO
通讯方式
ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
认证评论
Feb 1, 2023 with editor - This indicates that there was a meeting or communication between the author(s) and the editor of the journal on February 1, 2023. It could involve discussing revisions, clarifications, or other aspects related to the submitted work.
Feb 3, 2023 with editor - This suggests another meeting or communication with the editor on February 3, 2023. It could involve further discussions or revisions related to the submitted work.
Feb 13, 2023 under review - This means that the submitted work is currently being reviewed by the journal's editorial board and/or peer reviewers. The review process typically involves evaluating the quality, validity, and relevance of the research before a decision is made on whether to accept, reject, or request revisions for the publication.
Major revision on January 11, 2022; three reviewers requested two minor revisions and one major revision, which required additional experiments.
Revised on March 26, 2022.
Accepted on April 20, 2022.
The whole process took 5 months, with an additional month for conducting supplementary experiments and rigorous revisions from the supervisor. The minor revisions also took over a month, and after five revisions with the supervisor, the manuscript was resubmitted at the end of March and eventually accepted. Both the supervisor and I are very happy, as our efforts have paid off. We hope that every diligent person will also achieve success!
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