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期刊名字 | Innovative Food Science & Emerging Technologies INNOV FOOD SCI EMERG （此期刊被最新的JCR期刊SCIE收录） LetPub评分 8.0
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声誉 8.7 影响力 7.1 速度 9.1 | |||||||||||||||||||||||||
| 期刊ISSN | 1466-8564 | 安装APP，查看期刊最新消息
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| 2025-2026最新IF （数据来源于网友提供） | 注册或登录后，查看IF | |||||||||||||||||||||||||
| 实时影响因子 | 截止2026年5月06日：6.88 | |||||||||||||||||||||||||
| 2025-2026自引率 | 7.2%点击查看自引率趋势图 | |||||||||||||||||||||||||
| 五年IF （数据来源于网友提供） | 7.797数据由网友[傲娇少年]收集提供 | |||||||||||||||||||||||||
| h-index | 96 | |||||||||||||||||||||||||
| CiteScore （ 2026年6月最新版） |
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| 期刊简介 |
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| 期刊官方网站 | https://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies | |||||||||||||||||||||||||
期刊投稿格式模板 VIP专享 |
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| 期刊投稿网址 | https://www.editorialmanager.com/IFSET | |||||||||||||||||||||||||
| 该期刊中国学者近期发文 - New | Drying characteristic, 3E analysis and quality assessments of PV/T-coupled electromagnetic induction air heaters drying system Author: Wei, Longxiao; Qi, Xiaorui; Xu, Xingyu; Hao, Wengang; Wang, Lei Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104592 Pulsed cold plasma-tailored high-amylose starch/PVA films embedded with anthocyanins: Biodegradable, antioxidative and pH-responsive intelligent indicator films Author: Zuo, Yongxuan; Zou, Fanglei; Yang, Miao; Wang, Hongying Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104581 Effects of cold atmospheric plasma treatment on the structure and functional properties of Tenebrio molitor larvae protein Author: Zhou, Yaxi; Xu, Dong; Chen, Hualei; Pan, Fei; Li, Xiangxin; Tian, Wenli Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104591 Microbiota-driven starch restructuring during mung bean fermentation: An emerging bioprocess for starch quality modulation Author: Wang, Xunda; Zuo, Lei; Liu, Zhanpeng; Yue, Qinghua; Zhao, Renyong Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104585 | |||||||||||||||||||||||||
| 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Innovative Food Science & Emerging Technologies的语言要求，还能让Innovative Food Science & Emerging Technologies编辑和审稿人得到更好的审稿体验，让稿件最大限度地被Innovative Food Science & Emerging Technologies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 BV | |||||||||||||||||||||||||
| 涉及的研究方向 | 工程技术-食品科技 | |||||||||||||||||||||||||
| 出版国家或地区 | NETHERLANDS | |||||||||||||||||||||||||
| 出版语言 | English | |||||||||||||||||||||||||
| 出版周期 | Quarterly | |||||||||||||||||||||||||
| 出版年份 | 2000 | |||||||||||||||||||||||||
| 年文章数 | 427点击查看年文章数趋势图 | |||||||||||||||||||||||||
| Gold OA文章占比 | 21.04% | |||||||||||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 99.53% | |||||||||||||||||||||||||
| 期刊分区表预警名单 | 2026年03月发布的新锐学术版：不在预警名单中 2025年03月发布的2025版：不在预警名单中 2024年02月发布的2024版：不在预警名单中 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 2020年12月发布的2020版：不在预警名单中 | |||||||||||||||||||||||||
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| 《新锐期刊分区表》 （ 2026年3月发布） | 点击查看期刊分区表趋势图
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| 期刊分区表 （ 2025年3月升级版） |
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| 期刊分区表 （ 2023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=1466-8564%5BISSN%5D | |||||||||||||||||||||||||
| 平均审稿速度 | 网友分享经验： 平均3.0个月 来源Elsevier官网： 平均6.7周 | |||||||||||||||||||||||||
| 平均录用比例 | 网友分享经验： 较易 | |||||||||||||||||||||||||
| 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Innovative Food Science & Emerging Technologies顺利发表。
快看看作者怎么说吧：服务好评 论文致谢 。 提交文稿 | |||||||||||||||||||||||||
| 在线出版周期 | 来源Elsevier官网： 平均7.7周 | |||||||||||||||||||||||||
| 期刊常用信息链接 | ||||||||||||||||||||||||||
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| 中国学者近期发表的论文 | |
| 1. | Drying characteristic, 3E analysis and quality assessments of PV/T-coupled electromagnetic induction air heaters drying system Author: Wei, Longxiao; Qi, Xiaorui; Xu, Xingyu; Hao, Wengang; Wang, Lei Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104592 DOI |
| 2. | Pulsed cold plasma-tailored high-amylose starch/PVA films embedded with anthocyanins: Biodegradable, antioxidative and pH-responsive intelligent indicator films Author: Zuo, Yongxuan; Zou, Fanglei; Yang, Miao; Wang, Hongying Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104581 DOI |
| 3. | Effects of cold atmospheric plasma treatment on the structure and functional properties of Tenebrio molitor larvae protein Author: Zhou, Yaxi; Xu, Dong; Chen, Hualei; Pan, Fei; Li, Xiangxin; Tian, Wenli Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104591 DOI |
| 4. | Microbiota-driven starch restructuring during mung bean fermentation: An emerging bioprocess for starch quality modulation Author: Wang, Xunda; Zuo, Lei; Liu, Zhanpeng; Yue, Qinghua; Zhao, Renyong Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104585 DOI |
| 5. | Mechanistic insights into combined effect of magnetic field and transglutaminase on the modification of peanut oleosomes-filled myofibrillar protein emulsion gels Author: Sardar, Muhammad Hamza; Rahman, Maria; Zafar, Taskeen; Duan, Chaoyi; Xu, Mingfeng; Fu, Sida; Yu, Rongrong Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104593 DOI |
| 6. | Induced electric field glycation: A novel strategy for enhancing soy protein functionality and reducing Maillard byproducts compared to thermal treatment Author: Li, Shiyao; Zhang, Mengyue; Li, Xin-nan; Cui, Qiang; Cui, Yifan; Wang, Xibo Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104590 DOI |
| 7. | A novel coaxial 3D printed reduced-fat cheese incorporating resistant starch as inner core material Author: Song, Bo; Xiang, Xiaoqing; Wang, Dongxu; Jiang, Bin; Liu, Chunhong; Feng, Zhibiao Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104594 DOI |
| 8. | High-pressure disruption for efficient protein extraction from Chlorella pyrenoidosa: comparative insights with conventional methods Author: Zhang, Chen; Nong, Mengqi; Luo, Yu; Marcucci, Marco; Li, Yihuan; Lin, Zexin Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104595 DOI |
| 9. | Effects of pulsed electric fields and ultrasound on the extraction efficiency and quality attributes of cold brew coffee Author: Liu, Caiyun; Chen, Wanxu; Cao, Mengmeng; Deng, Haoyu; Li, Daiyan; Liu, Yijun; Zhu, Chen; Jin, Jing; Wang, Xin Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104597 DOI |
| 10. | Self-stabilization mechanism of whole soybean milk prepared by high-energy fluidic microfluidizer: The role of dietary fiber Author: Li, Yuting; Zhu, Yan; Dai, Taotao; Deng, Lizhen; Liu, Chengmei; Chen, Jun Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104600 DOI |
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