Food Hydrocolloids

Journal Title：Food Hydrocolloids

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.

《食品亲水胶体》发表原创和创新研究，研究内容涉及亲水胶体在食品中的特性、性质、功能和应用。亲水胶体被定义为具有商业重要性的多糖和蛋白质。研究的重点应放在亲水胶体材料本身上，稿件应包括对研究结果及其重要性的基本讨论。仅报告数据而不提供结果详细解释的稿件不太可能被期刊接受发表。

主要感兴趣的领域是：

-化学和物理化学特性

热性能，包括玻璃化转变和构象变化-

流变性能，包括粘度、粘弹性和凝胶行为-

对感官特性的影响-

界面特性，包括分散体、乳液和泡沫的稳定-

成膜特性，应用于可食用薄膜和活性包装-

活性化合物的封装和控制释放-

对健康的影响，包括它们作为膳食纤维的作用-

通过化学、生物化学和物理过程操纵水胶体的结构和功能-

新的水胶体和水胶体来源商业潜力。

该期刊还发表评论文章，概述该领域研究人员特别感兴趣的主题的最新发展。

Food Hydrocolloids创刊于1986年，由Elsevier出版商出版，收稿方向涵盖工程技术 - 食品科技全领域，在行业领域中学术影响力很大，属于TOP期刊，国际一流期刊，关注度和专业度非常高，所以对原创文章要求创新性很高，过审难度很高，如果您有志于TOP期刊，建议关注此刊。平均审稿速度 约1.7个月 约9.2周，影响因子指数11，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。