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期刊名字 | FOOD HYDROCOLLOIDS FOOD HYDROCOLLOID （此期刊被最新的JCR期刊SCIE收录） LetPub评分 8.4
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声誉 8.9 影响力 8.1 速度 8.3 | |||||||||||||||||||||||||
| 期刊ISSN | 0268-005X | 微信扫码收藏此期刊 | ||||||||||||||||||||||||
| 2022-2023最新影响因子 （数据来源于搜索引擎） | 10.7 点击查看影响因子趋势图 | |||||||||||||||||||||||||
| 实时影响因子 | 截止2023年9月27日：6.457 | |||||||||||||||||||||||||
| 2022-2023自引率 | 14.00%点击查看自引率趋势图 | |||||||||||||||||||||||||
| 五年影响因子 | 10.9 | |||||||||||||||||||||||||
| h-index | 132 | |||||||||||||||||||||||||
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| 期刊简介 | 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. | |||||||||||||||||||||||||
| 期刊官方网站 | http://www.elsevier.com/wps/find/journaldescription.cws_home/601058/description#description | |||||||||||||||||||||||||
| 期刊投稿网址 | https://www.editorialmanager.com/FOODHYD | |||||||||||||||||||||||||
| 期刊语言要求 | Language Please write your text in good English (American or British usage is accepted, but not a mixture of these). Authors who feel their English language manuscript may require editing to eliminate possible grammatical or spelling errors and to conform to correct scientific English may wish to use the English Language Editing service. 经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件，不仅能满足FOOD HYDROCOLLOIDS的语言要求，还能让FOOD HYDROCOLLOIDS编辑和审稿人得到更好的审稿体验，让稿件最大限度地被FOOD HYDROCOLLOIDS编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）帮助作者准备稿件，已助力全球15万+作者顺利发表论文。部分发表范例可查看：服务好评 论文致谢 。 提交文稿 | |||||||||||||||||||||||||
| 是否OA开放访问 | No | |||||||||||||||||||||||||
| 通讯方式 | ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB | |||||||||||||||||||||||||
| 出版商 | Elsevier | |||||||||||||||||||||||||
| 涉及的研究方向 | 工程技术-食品科技 | |||||||||||||||||||||||||
| 出版国家或地区 | UNITED STATES | |||||||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||||||
| 出版周期 | Bimonthly | |||||||||||||||||||||||||
| 出版年份 | 1986 | |||||||||||||||||||||||||
| 年文章数 | 787点击查看年文章数趋势图 | |||||||||||||||||||||||||
| Gold OA文章占比 | 6.60% | |||||||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 98.60% | |||||||||||||||||||||||||
| WOS期刊SCI分区 （ 2022-2023年最新版） | WOS分区等级：1区
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| 中科院《国际期刊预警 名单（试行）》名单 | 2023年01月发布的2023版：不在预警名单中 2021年12月发布的2021版：不在预警名单中 2021年01月发布的2020版：不在预警名单中 | |||||||||||||||||||||||||
| 中科院SCI期刊分区 （ 2022年12月最新升级版） | 点击查看中科院SCI期刊分区趋势图
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| 中科院SCI期刊分区 （ 2021年12月基础版） |
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| 中科院SCI期刊分区 （ 2021年12月升级版） |
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| 中科院SCI期刊分区 （ 2020年12月旧的升级版） |
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| SCI期刊收录coverage | Science Citation Index Expanded (SCIE) (2020年1月，原SCI撤销合并入SCIE，统称SCIE) Scopus (CiteScore) | |||||||||||||||||||||||||
| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0268-005X%5BISSN%5D | |||||||||||||||||||||||||
| 平均审稿速度 | 网友分享经验： 平均1.7个月 来源Elsevier官网： 平均9.2周 | |||||||||||||||||||||||||
| 平均录用比例 | 网友分享经验： 约50% | |||||||||||||||||||||||||
| LetPub助力发表 | 经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍，平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）后论文在FOOD HYDROCOLLOIDS顺利发表。
快看看作者怎么说吧：服务好评 论文致谢 | |||||||||||||||||||||||||
| 在线出版周期 | 来源Elsevier官网： 平均2.9周 | |||||||||||||||||||||||||
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| 中国学者近期发表的论文 | |
| 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 DOI |
| 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 DOI |
| 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 DOI |
| 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 DOI |
| 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 DOI |
| 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 DOI |
| 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 DOI |
| 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 DOI |
| 9. | Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels Author: Yan, Jun; Li, Siqi; Chen, Guipan; Ma, Cuicui; McClements, David Julian; Liu, Xuebo; Liu, Fuguo Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108384 DOI |
| 10. | Fucoidan/kappa-carrageenan mixed gel: Effect of anions of different valence including chloride, bromide, iodide, sulfate and phosphate Author: Wang, Nan; Tian, Jie; Guo, Li; Chen, Xueting; Hu, Bingbing; Song, Shuang; Wen, Chengrong Journal: FOOD HYDROCOLLOIDS. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.foodhyd.2022.108409 DOI |
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