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Food HydrocolloidsSCIE

国际简称：FOOD HYDROCOLLOID 参考译名：食品亲水胶体

中科院分区
1区
CiteScore分区
Q1
JCR分区
Q1

基本信息：: ISSN：0268-005X; E-ISSN：1873-7137; 是否OA：未开放; 是否预警：否; TOP期刊：是

出版信息：: 出版地区：UNITED STATES; 出版商：Elsevier; 出版语言：English; 出版周期：Bimonthly; 出版年份：1986; 研究方向：工程技术-食品科技

评价信息：: 影响因子：11; H-index：132; CiteScore指数：19.9; SJR指数：2.717; SNIP指数：2.236

发文数据：: Gold OA文章占比：14.35%; 研究类文章占比：98.86%; 年发文量：1053; 自引率：0.1401...; 开源占比：0.066; 出版撤稿占比：0; 出版国人文章占比：0.33; OA被引用占比：0.0229...

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英文简介期刊介绍 CiteScore数据中科院SCI分区 JCR分区发文数据常见问题

英文简介Food Hydrocolloids期刊介绍

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.

期刊简介Food Hydrocolloids期刊介绍

《Food Hydrocolloids》自1986出版以来，是一本农林科学优秀杂志。致力于发表原创科学研究结果，并为农林科学各个领域的原创研究提供一个展示平台，以促进农林科学领域的的进步。该刊鼓励先进的、清晰的阐述，从广泛的视角提供当前感兴趣的研究主题的新见解，或审查多年来某个重要领域的所有重要发展。该期刊特色在于及时报道农林科学领域的最新进展和新发现新突破等。该刊近一年未被列入预警期刊名单，目前已被权威数据库SCIE收录，得到了广泛的认可。

该期刊投稿重要关注点：

预计审稿时间：约1.7个月约9.2周
国际TOP期刊
农林科学
CHEMISTRY, APPLIED
SCIE
中科院1区
非预警

Cite Score数据（2024年最新版）Food Hydrocolloids Cite Score数据

CiteScore：19.9
SJR：2.717
SNIP：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%

CiteScore 是由Elsevier(爱思唯尔)推出的另一种评价期刊影响力的文献计量指标。反映出一家期刊近期发表论文的年篇均引用次数。CiteScore以Scopus数据库中收集的引文为基础，针对的是前四年发表的论文的引文。CiteScore的意义在于，它可以为学术界提供一种新的、更全面、更客观地评价期刊影响力的方法，而不仅仅是通过影响因子(IF)这一单一指标来评价。

历年Cite Score趋势图

中科院SCI分区Food Hydrocolloids 中科院分区

中科院 2023年12月升级版 综述期刊：否 Top期刊：是

大类学科	分区	小类学科	分区
农林科学	1区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	1区 1区

中科院分区表 是以客观数据为基础，运用科学计量学方法对国际、国内学术期刊依据影响力进行等级划分的期刊评价标准。它为我国科研、教育机构的管理人员、科研工作者提供了一份评价国际学术期刊影响力的参考数据，得到了全国各地高校、科研机构的广泛认可。

中科院分区表 将所有期刊按照一定指标划分为1区、2区、3区、4区四个层次，类似于“优、良、及格”等。最开始，这个分区只是为了方便图书管理及图书情报领域的研究和期刊评估。之后中科院分区逐步发展成为了一种评价学术期刊质量的重要工具。

历年中科院分区趋势图

JCR分区Food Hydrocolloids JCR分区

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%

JCR分区的优势在于它可以帮助读者对学术文献质量进行评估。不同学科的文章引用量可能存在较大的差异，此时单独依靠影响因子(IF)评价期刊的质量可能是存在一定问题的。因此，JCR将期刊按照学科门类和影响因子分为不同的分区，这样读者可以根据自己的研究领域和需求选择合适的期刊。

历年影响因子趋势图

发文数据

2023-2024 年国家/地区发文量统计

国家/地区数量
CHINA MAINLAND930
USA270
Spain111
Brazil98
Canada98
Australia97
France91
England85
Iran84
Netherlands71

本刊中国学者近年发表论文

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