FOOD HYDROCOLLOIDS（食品亲水胶体杂志）影响因子_期刊投稿发表

期刊简介

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 characterisationThermal 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》发表有关食品中亲水胶体的特性、性质、功能和应用的原创性和创新性研究。亲水胶体被定义为具有商业重要性的多糖和蛋白质。研究的重点应放在水胶体材料本身上，手稿应包括对研究结果及其意义的基本讨论。简单报告数据而不提供结果的详细解释的手稿不太可能被接受在杂志上发表。主要感兴趣的领域是：-化学和物理化学特性热性质包括玻璃化转变和构象变化-流变性质包括粘度、粘弹性和胶凝行为-对感官性质的影响-界面性质包括分散体、乳液和泡沫的稳定性-成膜性质及其在可食用膜和活性包装中的应用-活性化合物的胶囊化和控释-对健康的影响包括它们作为膳食纤维的作用-通过化学、生物化学和物理过程操纵水胶体结构和功能性-新的水胶体和具有商业潜力的水胶体来源。该杂志还发表评论文章，为该活动领域的研究人员提供特别感兴趣的主题的最新发展概况。

《FOOD HYDROCOLLOIDS》期刊已被查看：次

分区信息