《Food Hydrocolloids》是一本由ELSEVIER SCI LTD出版商出版的专业工程技术期刊，该刊创刊于1986年，刊期Bimonthly，该刊已被国际权威数据库SCI、SCIE收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：农林科学 1区，小类学科：应用化学 1区；食品科技 1区；在JCR（Journal Citation Reports）分区等级为Q1。该刊发文范围涵盖应用化学等领域，旨在及时、准确、全面地报道国内外应用化学工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为11.504，平均审稿速度约1.7个月。

Food Hydrocolloids英文介绍

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.

Food Hydrocolloids中科院分区

大类学科	分区	小类学科	分区	Top期刊	综述期刊
农林科学	1区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	1区 1区	是	否

Food Hydrocolloids期刊近9年JCR分区变化趋势

Food HydrocolloidsJCR分区(JCR2021-2022年分区)

JCR分区等级	JCR所属学科	分区	影响因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	11.504
Q1	CHEMISTRY, APPLIED	Q1	11.504

Food Hydrocolloids期刊近7年影响因子变化趋势

Food Hydrocolloids期刊的CiteScore值(CiteScore2021-2022年CiteScore值)

CiteScore	SJR	SNIP	学科类别	分区	排名	百分位
15.30	2.132	2.122	大类：Agricultural and Biological Sciences 小类：Food Science	Q1	5 / 338	98%
			大类：Agricultural and Biological Sciences 小类：General Chemical Engineering	Q1	11 / 280	96%
			大类：Agricultural and Biological Sciences 小类：General Chemistry	Q1	28 / 409	93%

Food Hydrocolloids期刊近7年自引率变化趋势

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