Food Hydrocolloids SCIE

国际简称：FOOD HYDROCOLLOID 参考译名：食品亲水胶体

主要研究方向：工程技术-食品科技非预警期刊审稿周期：约1.7个月约9.2周

《食品亲水胶体》(Food Hydrocolloids)是一本由Elsevier出版的以工程技术-食品科技为研究特色的国际期刊，发表该领域相关的原创研究文章、评论文章和综述文章，及时报道该领域相关理论、实践和应用学科的最新发现，旨在促进该学科领域科学信息的快速交流。该期刊是一本未开放期刊，近三年没有被列入预警名单。该期刊享有很高的科学声誉，影响因子不断增加，发行量也同样高。

1区中科院分区
Q1 JCR分区
1053 年发文量
11 IF影响因子
未开放 是否OA
132 H-index
1986 创刊年份
Bimonthly 出版周期
English 出版语言

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.

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Food Hydrocolloids期刊信息

ISSN：0268-005X
出版语言：English
是否OA：未开放
E-ISSN：1873-7137
出版地区：UNITED STATES
是否预警：否
出版商：Elsevier
出版周期：Bimonthly
创刊时间：1986
开源占比：0.066
Gold OA文章占比：14.35%
OA被引用占比：0.0229...
出版国人文章占比：0.33
出版撤稿占比：0
研究类文章占比：98.86%

Food Hydrocolloids CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

19.9

2.717

2.236

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	8 / 389	98%
大类：Agricultural and Biological Sciences 小类：General Chemical Engineering	Q1	8 / 273	97%
大类：Agricultural and Biological Sciences 小类：General Chemistry	Q1	23 / 408	94%

名词解释：CiteScore 是衡量期刊所发表文献的平均受引用次数，是在 Scopus 中衡量期刊影响力的另一个指标。当年CiteScore 的计算依据是期刊最近4年（含计算年度）的被引次数除以该期刊近四年发表的文献数。例如，2022年的 CiteScore 计算方法为：2022年的 CiteScore =2019-2022年收到的对2019-2022年发表的文件的引用数量÷2019-2022年发布的文献数量注：文献类型包括：文章、评论、会议论文、书籍章节和数据论文。

Food Hydrocolloids中科院评价数据

中科院 2023年12月升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	1区 1区

中科院 2022年12月升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	1区 1区

中科院 2021年12月旧的升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	1区 1区

中科院 2021年12月基础版

Top期刊	综述期刊	大类学科		小类学科
是	否	工程技术	1区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	1区 1区

中科院 2021年12月升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	1区 1区

中科院 2020年12月旧的升级版

Top期刊	综述期刊	大类学科		小类学科
是	否	农林科学	1区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	1区 1区

Food Hydrocolloids JCR评价数据（2023-2024年最新版）

按JIF指标学科分区	收录子集	分区	排名	百分位
学科：CHEMISTRY, APPLIED	SCIE	Q1	3 / 74	96.6%
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	4 / 173	98%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：CHEMISTRY, APPLIED	SCIE	Q1	3 / 74	96.62%
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	3 / 173	98.55%

Food Hydrocolloids历年数据统计

影响因子

中科院分区

Food Hydrocolloids中国学者发文选摘

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
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
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
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
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
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
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
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