Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or processing conditions to enhance formulated product properties will not be considered for publication.

The main areas of interest are:
Chemical and physicochemical characterisation of hydrocolloid materials
The rheological properties of hydrocolloid solutions including viscosity, viscoelastic properties and gelation behaviour
The influence of hydrocolloids on food microstructure, texture and organoleptic properties
The interfacial properties of hydrocolloids including stabilisation of dispersions, emulsions and foams
Interactions in mixed hydrocolloid systems including phase behaviour, complexation and conjugation
The film forming properties of hydrocolloids with application in edible films, coatings and active packaging
The function and performance of hydrocolloids in 3D printing formulations for food applications
The encapsulation and controlled release of active compounds for inclusion in food formulations
The modification of hydrocolloid functionality through chemical, biochemical and physical processes
The physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in foods
Health aspects, particularly the role of hydrocolloids as dietary fibre


Manuscripts that deal with the use of hydrocolloids in medical settings such as encapsulation of drugs, wound dressings and tissue engineering or research involving animal studies will not be considered for publication in Food Hydrocolloids. Such work would be more appropriate for publication in Food Hydrocolloids for Health. This is an open access companion Journal devoted to hydrocolloids applied in human health and nutrition.

The Food Hydrocolloids Journal publishes Review articles that provide a focussed overview of the latest developments in emerging topics of specific interest to researchers in this field of activity.

Research papers (Regular papers)
Review papers
Short communications
Book reviews

Editor-in-Chief
P.A. Williams
Wrexham Glyndwr University, LL11 2AW, Wrexham, United Kingdom Email P.A. Williams
Founding and Executive Editor
G.O. Phillips
Phillips Hydrocolloid Research Ltd, 2 Plymouth Drive, CF15 8BL, Cardiff, United KingdomEmail G.O. Phillips
Associate Editors
K. de la Caba
University of the Basque Country Polytechnic University School of San Sebastian, Plaza Europa 1, 20018, Donostia-San Sebastian, Spain Email K. de la Caba
E. Dickinson
University of Leeds School of Food Science and Nutrition, Woodhouse Lane, LS2 9JT, Leeds, United Kingdom Email E. Dickinson
Y. Fang
Shanghai Jiao Tong University School of Agriculture and Biology, 800 Dongchuan Road, 200240, Shanghai, China Email Y. Fang
S. Fiszman
Institute of Agrochemistry and Food Technology Research Department on Food Conservation and Quality, Av. Primado Reig 86, 46010, Valencia, Spain Email S. Fiszman
S. Kasapis
RMIT University School of Applied Sciences, GPO BOX 71, Melbourne, VIC 3083, Australia Email S. Kasapis
V. Kontogiorgos
University of Queensland School of Agriculture and Food Sciences Saint Lucia Campus, Brisbane, Australia Email V. Kontogiorgos
K. Nishinari
Hubei University of Technology, 430068, Wuhan, China Email K. Nishinari
J.M.R. Patino
University of Seville Department of Chemical and Environmental Engineering, c/ Prof. Garcia Gonzalez 1, 41104, Seville, Spain Email J.M.R. Patino
F. Zhong
Jiangnan University School of Food Science and Technology, 1800 Lihu Ave, 214122, Wuxi, China Email F. Zhong
Editorial Board Members
T. Bialopiotrowicz
Catholic University of Lublin, Lublin, Poland
V. Bosc
AgroParisTech Massy Centre, Massy, France
M. Britten
Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, Quebec, Canada
I.A. Brownlee
Northumbria University, Newcastle Upon Tyne, United Kingdom
I.S. Chronakis
Technical University of Denmark, Kongens(Kgs) Lyngby, Denmark
M. Corredig
Aarhus University Department of Food Science, Tjele, Denmark
J. Coupland
Pennsylvania State University, University Park, Pennsylvania, United States
S.W. Cui
Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, Ontario, Canada
R.L. Cunha
State University of Campinas, Campinas, São Paulo, Brazil
L. D'Angelo
Tate and Lyle Commercial and Food Innovation Centre, Hoffman Estates, Illinois, United States
S. Dhital
Queensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, Australia
K.I. Draget
Norwegian University of Science and Technology, Trondheim, Norway
D.E. Dunstan
University of Melbourne - Parkville campus, Parkville, Victoria, Australia
U. Einhorn-Stoll
Technical University of Berlin, Berlin, Germany
C. Ferrero
National University of La Plata, La Plata, Argentina
T.J. Foster
University of Nottingham School of Biosciences, Loughborough, United Kingdom
T. Funami
San-Ei Gen FFI Inc, Osaka, Japan
L.N. Gerchenson
University of Buenos Aires Department of Industries, Buenos Aires, Argentina
H.D. Goff
University of Guelph, Guelph, Ontario, Canada
C. Gómez-Guillén
Spanish Scientific Research Council, Madrid, Spain
F.M. Goycoolea
University of Münster, Munster, Germany
Y. Hemar
The University of Auckland, Auckland, New Zealand
J.F. Kennedy
Chembiotech Laboratories Ltd, Tenbury Wells, United Kingdom
K. Kohyama
National Agriculture and Food Research Organization, Tsukuba, Japan
Y.D. Livney
Technion Israel Institute of Technology, Haifa, Israel
R.D. Ludescher
Rutgers The State University of New Jersey, New Brunswick, New Jersey, United States
J. Mazoyer
Cargill France Baupte, Baupte, France
D.J. McClements
University of Massachusetts Amherst Department of Food Science, Amherst, Massachusetts, United States
E.R. Morris
University College Cork National University of Ireland, Cork, Ireland
G Morris
University of Huddersfield, Huddersfield, United Kingdom
T. Nicolai
University of Le Mans, Le Mans, France
C.L. de Oliveira Petkowicz
Federal University of Parana, Curitiba, Brazil
J.M.R. Patino
University of Seville Department of Chemical and Environmental Engineering, Seville, Spain
A. Pilosof
University of Buenos Aires, Buenos Aires, Argentina
M. Rinaudo
Plant Macromolecule Research Centre, Grenoble, France
A. Sarkar
University of Leeds, Leeds, United Kingdom
C. Schmitt
Nestle Research Center, Lausanne 26, Switzerland
F. Sedlmeyer
University of Applied Sciences Niederrhein Department of Oecotrophology, Mönchengladbach, Germany
M. Semenova
Russian Academy of Sciences, Moskva, Russian Federation
S. Simsek
North Dakota State University, Fargo, North Dakota, United States
H. Singh
Massey University Riddet Institute, Palmerston North, New Zealand
A. Tecante
National Autonomous University of Mexico Department of Food and Biotechnology, Mexico City, Mexico
R. Tester
Glasgow Caledonian University, Glasgow, United Kingdom
S. Turgeon
Laval University, Quebec, Canada
T. Vasiljevic
Victoria University College of Health and Biomedicine, St Albans, Australia
M. Vazquez
University of Santiago de Compostela Department of Analytical Chemistry Nutrition and Food Science, Lugo, Spain
P. Wilde
Quadram Institute Bioscience, Norwich, United Kingdom
M.A.K. Williams
Massey University, Palmerston North, New Zealand
M Yadav
USDA-ARS Eastern Regional Research Center, Wyndmoor, Pennsylvania, United States
A. Ye
Massey University Riddet Institute, Palmerston North, New Zealand
N. Young
DuPont Nutrition Biosciences ApS Brabrand, Brabrand, Denmark
H. Zhang
Shanghai Jiao Tong University - Fahua Campus, Shanghai, China