Food Hydrocolloids
SCIE國際簡稱：FOOD HYDROCOLLOID 參考譯名：食品親水膠體
主要研究方向：工程技術-食品科技 非預警期刊 審稿周期： 約1.7個月 約9.2周
《食品親水膠體》(Food Hydrocolloids)是一本由Elsevier出版的以工程技術-食品科技為研究特色的國際期刊，發(fā)表該領域相關的原創(chuàng)研究文章、評論文章和綜述文章，及時報道該領域相關理論、實踐和應用學科的最新發(fā)現(xiàn)，旨在促進該學科領域科學信息的快速交流。該期刊是一本未開放期刊，近三年沒有被列入預警名單。該期刊享有很高的科學聲譽，影響因子不斷增加，發(fā)行量也同樣高。
- 1區(qū) 中科院分區(qū)
- Q1 JCR分區(qū)
- 1053 年發(fā)文量
- 11 IF影響因子
- 未開放 是否OA
- 132 H-index
- 1986 創(chuàng)刊年份
- Bimonthly 出版周期
- English 出版語言
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.
Food Hydrocolloids期刊信息
- ISSN：0268-005X
- 出版語言：English
- 是否OA：未開放
- E-ISSN：1873-7137
- 出版地區(qū)：UNITED STATES
- 是否預警：否
- 出版商：Elsevier
- 出版周期：Bimonthly
- 創(chuàng)刊時間：1986
- 開源占比：0.066
- Gold OA文章占比：14.35%
- OA被引用占比：0.0229...
- 出版國人文章占比：0.33
- 出版撤稿占比：0
- 研究類文章占比：98.86%
Food Hydrocolloids CiteScore評價數(shù)據(jù)（2024年最新版）
| CiteScore | SJR | SNIP | CiteScore 指數(shù) | ||||||||||||||||
| 19.9 | 2.717 | 2.236 |
|
名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個指標。當年CiteScore 的計算依據(jù)是期刊最近4年（含計算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻數(shù)。例如，2022年的 CiteScore 計算方法為：2022年的 CiteScore =2019-2022年收到的對2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻數(shù)量 注：文獻類型包括：文章、評論、會議論文、書籍章節(jié)和數(shù)據(jù)論文。
Food Hydrocolloids中科院評價數(shù)據(jù)
中科院 2023年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 是 | 否 | 農(nóng)林科學 | 1區(qū) | CHEMISTRY, APPLIED 應用化學 FOOD SCIENCE & TECHNOLOGY 食品科技 | 1區(qū) 1區(qū) |
中科院 2022年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 是 | 否 | 農(nóng)林科學 | 1區(qū) | CHEMISTRY, APPLIED 應用化學 FOOD SCIENCE & TECHNOLOGY 食品科技 | 1區(qū) 1區(qū) |
中科院 2021年12月舊的升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 是 | 否 | 農(nóng)林科學 | 1區(qū) | CHEMISTRY, APPLIED 應用化學 FOOD SCIENCE & TECHNOLOGY 食品科技 | 1區(qū) 1區(qū) |
中科院 2021年12月基礎版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 是 | 否 | 工程技術 | 1區(qū) | CHEMISTRY, APPLIED 應用化學 FOOD SCIENCE & TECHNOLOGY 食品科技 | 1區(qū) 1區(qū) |
中科院 2021年12月升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 是 | 否 | 農(nóng)林科學 | 1區(qū) | CHEMISTRY, APPLIED 應用化學 FOOD SCIENCE & TECHNOLOGY 食品科技 | 1區(qū) 1區(qū) |
中科院 2020年12月舊的升級版
| Top期刊 | 綜述期刊 | 大類學科 | 小類學科 | ||
| 是 | 否 | 農(nóng)林科學 | 1區(qū) | CHEMISTRY, APPLIED 應用化學 FOOD SCIENCE & TECHNOLOGY 食品科技 | 1區(qū) 1區(qū) |
Food Hydrocolloids JCR評價數(shù)據(jù)（2023-2024年最新版）
| 按JIF指標學科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學科：CHEMISTRY, APPLIED | SCIE | Q1 | 3 / 74 |
96.6% |
| 學科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q1 | 4 / 173 |
98% |
| 按JCI指標學科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學科：CHEMISTRY, APPLIED | SCIE | Q1 | 3 / 74 |
96.62% |
| 學科：FOOD SCIENCE & TECHNOLOGY | SCIE | Q1 | 3 / 173 |
98.55% |
Food Hydrocolloids歷年數(shù)據(jù)統(tǒng)計
影響因子
中科院分區(qū)
Food Hydrocolloids中國學者發(fā)文選摘
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1、Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability
Author: Tan, Yunbing; Wannasin, Donpon; McClements, David Julian
Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108356
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2、Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type
Author: Liu, Zelong; Zhao, Mengmeng; Shehzad, Qayyum; Wang, Jing; Sun, Baoguo
Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108379
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3、Interaction between Aspergillus oryzae lipase and chitosan: The underlying mechanism and complex characterization
Author: Liu, Yan-Wei; Li, Qing-Hao; Huang, Guo-Qing; Xiao, Jun-Xia
Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108382
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4、Physicochemical properties and gluten structures of frozen steamed bread dough under freeze-thaw treatment affected by gamma-polyglutamic acid
Author: Guan, Erqi; Zhang, Tingjing; Wu, Kun; Yang, Yuling; Bian, Ke
Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108334
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5、Structural change and functional improvement of wheat germ protein promoted by extrusion
Author: Gao, Chaofan; Jia, Junqiang; Yang, Yi; Ge, Shuangmei; Song, Xinyu; Yu, Jiahong; Wu, Qiongying
Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108389
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6、Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering
Author: Yang, Zhi; Cheng, Lirong; de Campo, Liliana; Gilbert, Elliot Paul; Mittelbach, Rainer; Luo, Lan; Ye, Aiqian; Li, Siqi; Hemar, Yacine
Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108381
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7、Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols
Author: Han, Wen; Liu, Tong-Xun; Tang, Chuan-He
Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108376
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8、Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan
Author: Su, Xinlian; Cui, Wei; Zhang, Zhi; Zhang, Jing; Zhou, Hui; Zhou, Kai; Xu, Yujuan; Wang, Zhaoming; Xu, Baocai
Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108404
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