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Food HydrocolloidsSCIE

國(guó)際簡(jiǎn)稱：FOOD HYDROCOLLOID 參考譯名：食品親水膠體

中科院分區(qū)
1區(qū)
CiteScore分區(qū)
Q1
JCR分區(qū)
Q1

基本信息：: ISSN：0268-005X; E-ISSN：1873-7137; 是否OA：未開(kāi)放; 是否預(yù)警：否; TOP期刊：是

出版信息：: 出版地區(qū)：UNITED STATES; 出版商：Elsevier; 出版語(yǔ)言：English; 出版周期：Bimonthly; 出版年份：1986; 研究方向：工程技術(shù)-食品科技

評(píng)價(jià)信息：: 影響因子：11; H-index：132; CiteScore指數(shù)：19.9; SJR指數(shù)：2.717; SNIP指數(shù)：2.236

發(fā)文數(shù)據(jù)：: Gold OA文章占比：14.35%; 研究類文章占比：98.86%; 年發(fā)文量：1053; 自引率：0.1401...; 開(kāi)源占比：0.066; 出版撤稿占比：0; 出版國(guó)人文章占比：0.33; OA被引用占比：0.0229...

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英文簡(jiǎn)介期刊介紹 CiteScore數(shù)據(jù) 中科院SCI分區(qū) JCR分區(qū) 發(fā)文數(shù)據(jù) 常見(jiàn)問(wèn)題

英文簡(jiǎn)介Food Hydrocolloids期刊介紹

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.

期刊簡(jiǎn)介Food Hydrocolloids期刊介紹

《Food Hydrocolloids》自1986出版以來(lái)，是一本農(nóng)林科學(xué)優(yōu)秀雜志。致力于發(fā)表原創(chuàng)科學(xué)研究結(jié)果，并為農(nóng)林科學(xué)各個(gè)領(lǐng)域的原創(chuàng)研究提供一個(gè)展示平臺(tái)，以促進(jìn)農(nóng)林科學(xué)領(lǐng)域的的進(jìn)步。該刊鼓勵(lì)先進(jìn)的、清晰的闡述，從廣泛的視角提供當(dāng)前感興趣的研究主題的新見(jiàn)解，或?qū)彶槎嗄陙?lái)某個(gè)重要領(lǐng)域的所有重要發(fā)展。該期刊特色在于及時(shí)報(bào)道農(nóng)林科學(xué)領(lǐng)域的最新進(jìn)展和新發(fā)現(xiàn)新突破等。該刊近一年未被列入預(yù)警期刊名單，目前已被權(quán)威數(shù)據(jù)庫(kù)SCIE收錄，得到了廣泛的認(rèn)可。

該期刊投稿重要關(guān)注點(diǎn)：

預(yù)計(jì)審稿時(shí)間：約1.7個(gè)月約9.2周
國(guó)際TOP期刊
農(nóng)林科學(xué)
CHEMISTRY, APPLIED
SCIE
中科院1區(qū)
非預(yù)警

Cite Score數(shù)據(jù)（2024年最新版）Food Hydrocolloids Cite Score數(shù)據(jù)

CiteScore：19.9
SJR：2.717
SNIP：2.236

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	8 / 389	98%
大類：Agricultural and Biological Sciences 小類：General Chemical Engineering	Q1	8 / 273	97%
大類：Agricultural and Biological Sciences 小類：General Chemistry	Q1	23 / 408	94%

CiteScore 是由Elsevier(愛(ài)思唯爾)推出的另一種評(píng)價(jià)期刊影響力的文獻(xiàn)計(jì)量指標(biāo)。反映出一家期刊近期發(fā)表論文的年篇均引用次數(shù)。CiteScore以Scopus數(shù)據(jù)庫(kù)中收集的引文為基礎(chǔ)，針對(duì)的是前四年發(fā)表的論文的引文。CiteScore的意義在于，它可以為學(xué)術(shù)界提供一種新的、更全面、更客觀地評(píng)價(jià)期刊影響力的方法，而不僅僅是通過(guò)影響因子(IF)這一單一指標(biāo)來(lái)評(píng)價(jià)。

歷年Cite Score趨勢(shì)圖

中科院SCI分區(qū)Food Hydrocolloids 中科院分區(qū)

中科院 2023年12月升級(jí)版 綜述期刊：否 Top期刊：是

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)
農(nóng)林科學(xué)	1區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	1區(qū) 1區(qū)

中科院分區(qū)表 是以客觀數(shù)據(jù)為基礎(chǔ)，運(yùn)用科學(xué)計(jì)量學(xué)方法對(duì)國(guó)際、國(guó)內(nèi)學(xué)術(shù)期刊依據(jù)影響力進(jìn)行等級(jí)劃分的期刊評(píng)價(jià)標(biāo)準(zhǔn)。它為我國(guó)科研、教育機(jī)構(gòu)的管理人員、科研工作者提供了一份評(píng)價(jià)國(guó)際學(xué)術(shù)期刊影響力的參考數(shù)據(jù)，得到了全國(guó)各地高校、科研機(jī)構(gòu)的廣泛認(rèn)可。

中科院分區(qū)表 將所有期刊按照一定指標(biāo)劃分為1區(qū)、2區(qū)、3區(qū)、4區(qū)四個(gè)層次，類似于“優(yōu)、良、及格”等。最開(kāi)始，這個(gè)分區(qū)只是為了方便圖書管理及圖書情報(bào)領(lǐng)域的研究和期刊評(píng)估。之后中科院分區(qū)逐步發(fā)展成為了一種評(píng)價(jià)學(xué)術(shù)期刊質(zhì)量的重要工具。

歷年中科院分區(qū)趨勢(shì)圖

JCR分區(qū)Food Hydrocolloids JCR分區(qū)

2023-2024 年最新版

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：CHEMISTRY, APPLIED	SCIE	Q1	3 / 74	96.6%
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	4 / 173	98%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：CHEMISTRY, APPLIED	SCIE	Q1	3 / 74	96.62%
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q1	3 / 173	98.55%

JCR分區(qū)的優(yōu)勢(shì)在于它可以幫助讀者對(duì)學(xué)術(shù)文獻(xiàn)質(zhì)量進(jìn)行評(píng)估。不同學(xué)科的文章引用量可能存在較大的差異，此時(shí)單獨(dú)依靠影響因子(IF)評(píng)價(jià)期刊的質(zhì)量可能是存在一定問(wèn)題的。因此，JCR將期刊按照學(xué)科門類和影響因子分為不同的分區(qū)，這樣讀者可以根據(jù)自己的研究領(lǐng)域和需求選擇合適的期刊。

歷年影響因子趨勢(shì)圖

發(fā)文數(shù)據(jù)

2023-2024 年國(guó)家/地區(qū)發(fā)文量統(tǒng)計(jì)

國(guó)家/地區(qū)數(shù)量
CHINA MAINLAND930
USA270
Spain111
Brazil98
Canada98
Australia97
France91
England85
Iran84
Netherlands71

本刊中國(guó)學(xué)者近年發(fā)表論文

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
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