International Dairy Journal SCIE

国际简称：INT DAIRY J 参考译名：国际乳品杂志

主要研究方向：食品科技-工程技术非预警期刊审稿周期：约12.0个月

《国际乳品杂志》(International Dairy Journal)是一本由Elsevier BV出版的以食品科技-工程技术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。

3区中科院分区
Q2 JCR分区
199 年发文量
3.1 IF影响因子
未开放 是否OA
126 H-index
1991 创刊年份
Monthly 出版周期
English 出版语言

The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.

The journal's coverage includes the following, where directly applicable to dairy science and technology:

• Chemistry and physico-chemical properties of milk constituents

• Microbiology, food safety, enzymology, biotechnology

• Processing and engineering

• Emulsion science, food structure, and texture

• Raw material quality and effect on relevant products

• Flavour and off-flavour development

• Technological functionality and applications of dairy ingredients

• Sensory and consumer sciences

• Nutrition and substantiation of human health implications of milk components or dairy products

International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.

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International Dairy Journal期刊信息

ISSN：0958-6946
出版语言：English
是否OA：未开放
E-ISSN：1879-0143
出版地区：ENGLAND
是否预警：否
出版商：Elsevier BV
出版周期：Monthly
创刊时间：1991
开源占比：0.1085
Gold OA文章占比：17.66%
OA被引用占比：0.0540...
出版国人文章占比：0.1
出版撤稿占比：0
研究类文章占比：90.95%

International Dairy Journal CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

6.5

0.761

1.059

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	81 / 389	79%
大类：Agricultural and Biological Sciences 小类：Applied Microbiology and Biotechnology	Q2	41 / 127	68%

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。

International Dairy Journal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
否	否	农林科学	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3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
否	否	农林科学	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3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
否	否	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	3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
否	否	工程技术	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3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
否	否	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	3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
否	否	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

International Dairy Journal 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：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	70 / 173	59.8%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	64 / 173	63.29%

International Dairy Journal历年数据统计

影响因子

中科院分区

International Dairy Journal中国学者发文选摘

1、Cell-envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus affects the gel properties of fermented milk
Author: Zhang, Shuang; Wu, Lihong; Zhang, Yichen; Zhang, Jie; Cheng, Hong; Zhang, Jingjing; Liu, Yuexin; Kang, Zimeng; Zhang, Lili

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105513
2、Nutritional and physical characteristics evaluation of giant panda (Ailuropoda melanoleuca) milk in comparison with bovine and caprine milk
Author: Yu, Zhezhe; Lei, Yinghu; Zhao, Pengpeng; Fu, Shangchen; Zhang, Danhui; Shen, Jiena; Zan, Linsen; Liu, Yongfeng

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105502
3、Extensively hydrolysed sodium caseinate. Part I: Selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry
Author: Qin, Airong; Li, Xiaoyao; Yang, Feifei; Yang, Jingjing; Li, Hongbo; Li, Hongjuan; Yu, Jinghua

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105501
4、Rapid detection of adulteration of goat milk and goat infant formulas using near-infrared spectroscopy fingerprints
Author: He, Yongji; Zeng, Wanjun; Zhao, Yuxuan; Zhu, Xinpeng; Wan, Hongchang; Zhang, Meng; Li, Zhicheng

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105536
5、The addition of probiotic promotes the release of ACE-I peptide of Cheddar cheese: Peptide profile and molecular docking
Author: Hao, Xinyue; Xia, Yu; Wang, Yuxin; Zhang, Xiuxiu; Liu, Lu

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105507
6、Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms
Author: Guo, Mengyuan; Sheng, Zhaoyue; Wang, Pengjie; Zhang, Yan; Zhang, Xiaoying; Zhang, Ying; Szeto, Ignatius Man-Yau; Wang, Yilun; Ren, Fazheng; Luo, Jie

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 137, Issue , pp. -. DOI: 10.1016/j.idairyj.2022.105504
7、Effect of jujube pulp on rennet-induced coagulation properties of milk with different fat contents
Author: Wang, Fang; Tian, Shiyu; Fan, Wanning; Sun, Xuemei

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 140, Issue , pp. -. DOI: 10.1016/j.idairyj.2023.105593
8、Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese
Author: Li, Hongjuan; Wu, Yifei; Hou, Dongyu; Zhao, Shujing; Li, Dan; Wang, Xiaopeng; Li, Hongbo; Yu, Jinghua

Journal: INTERNATIONAL DAIRY JOURNAL. 2023; Vol. 140, Issue , pp. -. DOI: 10.1016/j.idairyj.2023.105610