Food Hydrocolloids

SCI期刊
Food Hydrocolloids
中文名称:
食品亲水胶体
期刊缩写:
Food Hydrocolloids
影响因子:
11
ISSN:
print: 0268-005X
研究领域:
工程技术-食品科技
创刊年份:
1986年
h-index:
132
自引率:
14.00%
Gold OA文章占比:
14.35%
原创研究文献占比:
98.60%
SCI收录类型:
Science Citation Index Expanded (SCIE) || Scopus (CiteScore)
期刊介绍英文:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. 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.
期刊介绍中文:
《Food Hydrocolloids》发表了关于食品中胶体材料的表征、功能性质和应用的原创和创新研究。这些胶体材料定义为商业上重要的多糖和蛋白质,被添加到食品中以控制质地、稳定性、流变性和感官性质等方面。研究的重点应放在胶体材料本身上,详细描述它们的来源、性质和物理化学特性。稿件应清晰地概述具体的目标和目的,包括对分子水平研究结果的基本讨论,并阐明结果的意义。对复杂配方中胶体材料的研究应集中于其整体性质和作用机制,而简单的配方开发研究可能不适合发表。主要感兴趣的领域包括:化学和物理化学表征;热性能包括玻璃化转变和构象变化;流变特性包括粘度、粘弹性和凝胶行为;对感官特性的影响;界面特性,包括分散体、乳液和泡沫的稳定性;应用于可食用薄膜和活性包装的成膜特性- 活性化合物的封装和控制释放;对健康的影响,包括其作为膳食纤维的作用;通过化学、生物化学和物理过程操纵水胶体的结构和功能;新的亲水胶体和具有商业潜力的亲水胶体来源。
CiteScore:
CiteScoreSJRSNIPCiteScore排名
19.92.7172.236
学科
排名
百分位
大类:Agricultural and Biological Sciences
小类:Food Science
8 / 389
98%
大类:Chemical Engineering
小类:General Chemical Engineering
8 / 273
97%
大类:Chemistry
小类:General Chemistry
23 / 408
94%
发文信息
中科院SCI期刊分区
大类 小类 TOP期刊 综述期刊
1区 农林科学
1区 应用化学 CHEMISTRY, APPLIED
1区 食品科技 FOOD SCIENCE & TECHNOLOGY
WOS期刊分区
学科分类
Q1CHEMISTRY, APPLIED
Q1FOOD SCIENCE & TECHNOLOGY
历年影响因子
2015年3.8580
2016年4.7470
2017年5.0890
2018年5.8390
2019年7.0530
2020年9.1470
2021年11.5040
2022年10.7000
2023年11.0000
历年发表
2012年239
2013年266
2014年412
2015年416
2016年743
2017年707
2018年608
2019年741
2020年843
2021年900
2022年871
投稿信息
出版周期:
Bimonthly
出版语言:
English
出版国家(地区):
UNITED STATES
接受率:
90%
初审时长:
21 days
审稿时长:
37 days
发表时长:
5 days
出版商:
Elsevier
编辑部地址:
ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB

Food Hydrocolloids - 最新文献

The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties

Pub Date : 2024-11-05 DOI: 10.1016/j.foodhyd.2024.110819 Yiqiang Dai , Yifei Liu , Zhe Wang , Weimin Xu , Mingsheng Dong , Xiudong Xia , Daoying Wang

Rubisco at interfaces II: Structural reassembly enhances oil-water interface and emulsion stabilization

Pub Date : 2024-11-05 DOI: 10.1016/j.foodhyd.2024.110820 Xingfa Ma, Mehdi Habibi, Jasper Landman, Leonard M.C. Sagis, Penghui Shen

Upcycling stale bread into (meso)porous materials: Xerogels and aerogels

Pub Date : 2024-11-01 DOI: 10.1016/j.foodhyd.2024.110807 Wanxiang Guo , Tatiana Budtova , Mario M. Martinez
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