GetPortalImpactFactorByIdResp(projectId=1, id=14eb2478, cover=https://img.medsci.cn/images/journal/cover/2021/HwZ_202109271315040390.jpg, fullname=FOOD HYDROCOLLOIDS, abbr=FOOD HYDROCOLLOID, pyear=1986, frequence=Bimonthly, articleNumbers=5960, citedSelf2015=16.4, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=平均1.63月, reviewFee=null, pageFee=null, publishedRatio=2023年中国人文章占该期刊总数量暂无数据 (2022年为100.00%), issn=0268-005X, greenSci=https://www.greensci.net/search?kw=0268-005X, scijournal=https://www.scijournal.org/impact-factor-of-FOOD-HYDROCOLLOID.shtml, medsciHotlightString=null, medsciHotlightRealtime=14.084, medsciHotlight=8.761, medsciHotlight5year=9.71916, citescore=12.2, hIndex=159, impactFactor=10.7, orgnization=Elsevier, orgnizationUrl=http://www.elsevier.com, country=Netherlands, countryCn=荷兰, isOa=0, isOaString=否, sciScie=Science Citation Index|Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences|BIOSIS Previews, bigclassCas=工程技术 2区[Top], smallclassCas=工程技术 1 区, website=https://www.elsevier.com/wps/find/journaldescription.cws_home/601058/description#description, websiteHits=9881, guideForAuthor=null, guideForAuthorHits=4, submitWebsite=https://www.editorialmanager.com/foodhyd/|https://www.editorialmanager.com/foodhyd/, submitWebsiteHits=4657, content=Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence. In particular, Food Hydrocolloids covers: the full scope of hydrocolloids behaviour, including isolation procedures, analytical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extraction and work-up of food hydrocolloids; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components; and toxicological, physiological and metabolic studies of hydrocolloids including associated legislative considerations., totalCites=63773, brief=FOOD HYDROCOLLOID杂志工程技术行业，“<strong><a target="_blank" href="/sci/index.do?smallclass=食品科技" >食品科技</a></strong>”子行业的优秀级杂志, articleType=绝大部分收录论著，也接收少量其它类型文章, medsciHeat=<span style="color: #990000;">暗红</span>, medsciComment=FOOD HYDROCOLLOID 在该细分领域可能是国际一流杂志，但是国内关注少，可能与很难投中有关吧，可以试试，但不要报过高中的期望哦。, medsciExplanation=MedSci期刊指数是根据中国科研工作者（含医学临床，基础，生物，化学等学科）对SCI杂志的认知度，熟悉程度，以及投稿的量等众多指标综合评定而成。当然，具体的，您还可以结合“<a href='https://www.medsci.cn/sci/submit.do?id=14eb2478'>投稿经验系统</a>”，进行综合判断，这更是大家的实战经验，值得分享和参考。<br> 注意，上述MedSci期刊指数采用MedSci专利技术，由计算机系统自动计算，并给出建议，存在不准确的可能，仅供您投稿选择杂志时参考。, tags=[ImpactFactorTagDto(id=1867, tagName=食品, createdHits=2), ImpactFactorTagDto(id=4772, tagName=蛋白质, createdHits=2), ImpactFactorTagDto(id=41655, tagName=糖类 蛋白质等, createdHits=1), ImpactFactorTagDto(id=58389, tagName=组分互相作用, createdHits=1), ImpactFactorTagDto(id=65759, tagName=组分相互作用, createdHits=1), ImpactFactorTagDto(id=17729, tagName=凝胶, createdHits=1), ImpactFactorTagDto(id=11286, tagName=淀粉, createdHits=1)], citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2016, citescore=5.1), GetImpactFactorCiteScoreListResponse(year=2017, citescore=5.25), GetImpactFactorCiteScoreListResponse(year=2018, citescore=6.32), GetImpactFactorCiteScoreListResponse(year=2019, citescore=10.6), GetImpactFactorCiteScoreListResponse(year=2020, citescore=12.2)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=8.23), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=8.919), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=9.786), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=9.206), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=14.084)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=6/273), GetImpactFactorCiteScoreGradeResponse(smallClass=Chemical Engineering - General Chemical Engineering , rank=15/272), GetImpactFactorCiteScoreGradeResponse(smallClass=Chemistry - General Chemistry , rank=32/371)], totalJcrAreaList=[GetImpactFactorCiteScoreGradeResponse(smallClass=CHEMISTRY, APPLIED, rank=Q1), GetImpactFactorCiteScoreGradeResponse(smallClass=FOOD SCIENCE & TECHNOLOGY, rank=Q1)], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0268-005X[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=FOOD HYDROCOLLOIDS[ta], article_number=820, article_number_cn=471, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)