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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》是一本由ELSEVIER SCI LTD出版商出版的專業工程技術期刊，該刊創刊于1986年，刊期Bimonthly，該刊已被國際權威數據庫SCI、SCIE收錄。在中科院最新升級版分區表中，該刊分區信息為大類學科：農林科學 1區，小類學科：應用化學 1區；食品科技 1區；在JCR（Journal Citation Reports）分區等級為Q1。該刊發文范圍涵蓋應用化學等領域，旨在及時、準確、全面地報道國內外應用化學工作者在該領域取得的最新研究成果、工作進展及學術動態、技術革新等，促進學術交流，鼓勵學術創新。2021年影響因子為11.504，平均審稿速度約1.7個月。
| 大類學科 | 分區 | 小類學科 | 分區 | Top期刊 | 綜述期刊 |
| 農林科學 | 1區 | CHEMISTRY, APPLIED 應用化學 FOOD SCIENCE & TECHNOLOGY 食品科技 | 1區 1區 | 是 | 否 |
| JCR分區等級 | JCR所屬學科 | 分區 | 影響因子 |
| Q1 | FOOD SCIENCE & TECHNOLOGY | Q1 | 11.504 |
| CHEMISTRY, APPLIED | Q1 |
| 影響因子 | h-index | Gold OA文章占比 | 研究類文章占比 | OA開放訪問 | 平均審稿速度 |
| 11.504 | 132 | 5.13% | 93.46% | 未開放 | 約1.7個月 |
課題、SCI/EI/SSCI怎么寫？