Food Hydrocolloids For Health SCIE
國際簡稱：FOOD HYDROCOLL HLTH 參考譯名：食品膠體對健康的益處
主要研究方向：Multiple 非預警期刊 審稿周期： 16 Weeks
《食品膠體對健康的益處》(Food Hydrocolloids For Health)是一本由Elsevier出版的以Multiple為研究特色的國際期刊，發(fā)表該領域相關(guān)的原創(chuàng)研究文章、評論文章和綜述文章，及時報道該領域相關(guān)理論、實踐和應用學科的最新發(fā)現(xiàn)，旨在促進該學科領域科學信息的快速交流。該期刊是一本開放期刊，近三年沒有被列入預警名單。
- Q1 JCR分區(qū)
- 54 年發(fā)文量
- 4.6 IF影響因子
- 開放 是否OA
- English 出版語言
Food Hydrocolloids for Health is an academic journal dedicated to interdisciplinary research in the fields of food colloid science and health. This journal aims to explore the application of food colloids in the food industry and their potential impact on human health. Food colloids, as a type of food additive, are widely used in food processing, such as improving taste, stabilizing structure, and controlling release. However, there are still many controversies and unknowns regarding the long-term effects of food colloids on health.
The magazine aims to provide a platform for communication and discussion among academia, the food industry, and regulatory agencies by publishing high-quality research papers and review articles. This journal focuses on the safety, nutritional value, and potential impact on human health of food colloids, in order to provide scientific basis and guidance for consumers and the food industry. Through the publication of this journal, readers can learn about the latest research progress in the field of food colloids, including their applications in the food industry, potential impacts on human health, and future research directions. At the same time, this journal also helps to promote academic exchanges and cooperation in the field of food colloids, and advance the further development of related research.
Food Hydrocolloids For Health期刊信息
- ISSN：2667-0259
- 出版語言：English
- 是否OA：開放
- 出版地區(qū)：Netherlands
- 是否預警：否
- 出版商：Elsevier
- Gold OA文章占比：88.89%
- 研究類文章占比：87.04%
Food Hydrocolloids For Health CiteScore評價數(shù)據(jù)（2024年最新版）
| CiteScore | SJR | SNIP | CiteScore 指數(shù) | ||||||||||||||||||||
| 4.5 | 0.932 | 1.071 |
|
名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個指標。當年CiteScore 的計算依據(jù)是期刊最近4年（含計算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻數(shù)。例如，2022年的 CiteScore 計算方法為：2022年的 CiteScore =2019-2022年收到的對2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻數(shù)量 注：文獻類型包括：文章、評論、會議論文、書籍章節(jié)和數(shù)據(jù)論文。
Food Hydrocolloids For Health JCR評價數(shù)據(jù)（2023-2024年最新版）
| 按JIF指標學科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學科：CHEMISTRY, APPLIED | ESCI | Q1 | 17 / 74 |
77.7% |
| 學科：FOOD SCIENCE & TECHNOLOGY | ESCI | Q1 | 40 / 173 |
77.2% |
| 按JCI指標學科分區(qū) | 收錄子集 | 分區(qū) | 排名 | 百分位 |
| 學科：CHEMISTRY, APPLIED | ESCI | Q2 | 25 / 74 |
66.89% |
| 學科：FOOD SCIENCE & TECHNOLOGY | ESCI | Q2 | 64 / 173 |
63.29% |
Food Hydrocolloids For Health歷年數(shù)據(jù)統(tǒng)計
影響因子
Food Hydrocolloids For Health中國學者發(fā)文選摘
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1、Cruciferin improves stress resistance and simulated gastrointestinal survival of probiotic Limosilactobacillus reuteri in the model encapsulation system
Author: Akbari, Ali; Ganzle, Michael G.; Wu, Jianping
Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2023; Vol. 3, Issue , pp. -. DOI: 10.1016/j.fhfh.2023.100118
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2、Hydrogen-assisted facile synthesis of N,N,N-trimethyl chitosan stabilized zinc oxide nanoparticles and its influence on the quality of Solanum lycopersicum L
Author: Alli, Yakubu Adekunle; Ogunleye, Moyosoreoluwa Temitayo; Ejeromedoghene, Onome; Adewuyi, Sheriff; Bodunde, Jacob Goke; Balla, Fall; Akiode, Olubunmi Kolawole; Oladoye, Peter Olusakin; Oluwole, Kehinde Samson; Thomas, Sabu
Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2023; Vol. 3, Issue , pp. -. DOI: 10.1016/j.fhfh.2023.100124
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3、Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice
Author: Thuengtung, Sukanya; Ketnawa, Sunantha; Ding, Yichen; Cai, Yidi; Ogawa, Yukiharu
Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2023; Vol. 3, Issue , pp. -. DOI: 10.1016/j.fhfh.2023.100133
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