Food Hydrocolloids SCISCIE

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 发表有关水解胶体在食品中的特性、特性、功能和应用的原创性和创新性研究。水胶体被定义为具有商业重要性的多糖和蛋白质。研究的重点应放在水胶体材料本身，手稿应包括对研究结果及其意义的基本讨论。仅报告数据而不提供详细结果解释的手稿不太可能被期刊接受。

主要感兴趣的领域是：

-化学和物理化学表征

热特性，包括玻璃化转变和构象变化-

流变特性，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、乳液和泡沫的稳定性-

应用于可食用薄膜和活性包装的成膜性能-

活性化合物的包封和控释-

对健康的影响，包括它们作为膳食纤维的作用-

通过化学、生化和物理过程控制水胶体的结构和功能-

具有商业潜力的新型亲水胶体和亲水胶体来源。

该杂志还发表评论文章，概述该活动领域研究人员特别感兴趣的主题的最新发展。

该刊已被国际权威数据库SCI、SCIE收录，是国际顶级期刊。该刊致力于发表经过严格同行评审的高质量原创文章，反映工程技术-食品科技领域的新进展、新技术、新成果，促进该领域科研交流和科研成果转化。该刊2022年影响因子为10.7，平均审稿速度为约1.7个月，近三年来没有被列入预警名单。如果您需要投稿发表服务及指导，可以联系我们的客服老师，我们专业专注服务期刊投稿协助10年，为您提供期刊投稿个性化定制服务，并且我们确保严格保密您的个人信息及稿件内容。