投稿信息
投稿信息
审稿周期
投稿命中率
审稿费用
暂无数据
版面费用
暂无数据
中国人发表比例
2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%)
自引率
5.5 %
年文章数
734
作者需知
暂无数据
NCBI查询
偏重的研究方向
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期刊简介
稿件收录要求
稿件收录要求
Food Biophysics publishes physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the interface food chemistry, biology, and engineering. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel biophysical techniques (spectroscopic, thermal, rheological, etc.) for food characterization; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
