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.

《食品親水膠體》發(fā)表原創(chuàng)和創(chuàng)新研究，研究內(nèi)容涉及親水膠體在食品中的特性、性質(zhì)、功能和應(yīng)用。親水膠體被定義為具有商業(yè)重要性的多糖和蛋白質(zhì)。研究的重點(diǎn)應(yīng)放在親水膠體材料本身上，稿件應(yīng)包括對研究結(jié)果及其重要性的基本討論。僅報(bào)告數(shù)據(jù)而不提供結(jié)果詳細(xì)解釋的稿件不太可能被期刊接受發(fā)表。

主要感興趣的領(lǐng)域是：

-化學(xué)和物理化學(xué)特性

熱性能，包括玻璃化轉(zhuǎn)變和構(gòu)象變化-

流變性能，包括粘度、粘彈性和凝膠行為-

對感官特性的影響-

界面特性，包括分散體、乳液和泡沫的穩(wěn)定-

成膜特性，應(yīng)用于可食用薄膜和活性包裝-

活性化合物的封裝和控制釋放-

對健康的影響，包括它們作為膳食纖維的作用-

通過化學(xué)、生物化學(xué)和物理過程操縱水膠體的結(jié)構(gòu)和功能-

新的水膠體和水膠體來源商業(yè)潛力。

該期刊還發(fā)表評論文章，概述該領(lǐng)域研究人員特別感興趣的主題的最新發(fā)展。

Food Hydrocolloids創(chuàng)刊于1986年，由Elsevier出版商出版，收稿方向涵蓋工程技術(shù) - 食品科技全領(lǐng)域，在行業(yè)領(lǐng)域中學(xué)術(shù)影響力很大，屬于TOP期刊，國際一流期刊，關(guān)注度和專業(yè)度非常高，所以對原創(chuàng)文章要求創(chuàng)新性很高，過審難度很高，如果您有志于TOP期刊，建議關(guān)注此刊。平均審稿速度 約1.7個(gè)月 約9.2周，影響因子指數(shù)11，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學(xué)者值得一試。