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Food Hydrocolloids
基本信息
期刊名称 Food Hydrocolloids
FOOD HYDROCOLLOID
期刊ISSN 0268-005X
期刊官方网站 https://www.sciencedirect.com/journal/food-hydrocolloids
是否OA No
出版商 Elsevier B.V.
出版周期 Bimonthly
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始发年份 1986
年文章数 1053
影响因子 11.0(2023)  scijournal影响因子  greensci影响因子
中科院SCI期刊分区
大类学科 小类学科 Top 综述
工程技术2区 CHEMISTRY, APPLIED 应用化学1区
FOOD SCIENCE & TECHNOLOGY 食品科技1区
CiteScore
CiteScore排名 CiteScore SJR SNIP
学科 排名 百分位 19.9 2.717 2.236
Agricultural and Biological Sciences
Food Science
8/389 98%
Chemical Engineering
General Chemical Engineering
8/273 97%
Chemistry
General Chemistry
23/408 94%
补充信息
自引率 16.4%
H-index 132
SCI收录状况 Science Citation Index Expanded
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PubMed Central (PMC) http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0268-005X%5BISSN%5D
投稿指南
期刊投稿网址 https://www.editorialmanager.com/FOODHYD
收稿范围
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.
收录体裁
Research papers (Regular papers)
Review papers
Short communications
Book reviews
投稿指南 https://www.sciencedirect.com/journal/food-hydrocolloids/publish/guide-for-authors
投稿模板
参考文献格式
编辑信息
Editor-in-Chief

P.A. Williams

Wrexham Glyndwr University, LL11 2AW, Wrexham, United Kingdom 
Founding and Executive Editor

G.O. Phillips

Phillips Hydrocolloid Research Ltd, 2 Plymouth Drive, CF15 8BL, Cardiff, United Kingdom
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 

E. Dickinson

University of Leeds School of Food Science and Nutrition, Woodhouse Lane, LS2 9JT, Leeds, United Kingdom 

Y. Fang

Shanghai Jiao Tong University School of Agriculture and Biology, 800 Dongchuan Road, 200240, Shanghai, China 

S. Fiszman

Institute of Agrochemistry and Food Technology Research Department on Food Conservation and Quality, Av. Primado Reig 86, 46010, Valencia, Spain 

S. Kasapis

RMIT University School of Applied Sciences, GPO BOX 71, Melbourne, VIC 3083, Australia 

V. Kontogiorgos

University of Queensland School of Agriculture and Food Sciences Saint Lucia Campus, Brisbane, Australia 

K. Nishinari

Hubei University of Technology, 430068, Wuhan, China 

J.M.R. Patino

University of Seville Department of Chemical and Environmental Engineering, c/ Prof. Garcia Gonzalez 1, 41104, Seville, Spain 

F. Zhong

Jiangnan University School of Food Science and Technology, 1800 Lihu Ave, 214122, Wuxi, China 
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
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
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
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
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


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