GetPortalImpactFactorByIdResp(projectId=1, id=37782471, cover=https://img.medsci.cn/images/journal/cover/2021/Lqu_202109271315039510.jpg, fullname=Food Biophysics, abbr=FOOD BIOPHYS, pyear=2006, frequence=Quarterly, articleNumbers=734, citedSelf2015=5.5, acceptanceRate=null, submissionToAcceptance=null, averageReviewTime=暂无数据, 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=1557-1858, greenSci=https://www.greensci.net/search?kw=1557-1858, scijournal=https://www.scijournal.org/impact-factor-of-FOOD-BIOPHYS.shtml, medsciHotlightString=null, medsciHotlightRealtime=1.534, medsciHotlight=1.816, medsciHotlight5year=2.94011, citescore=4.3, hIndex=49, impactFactor=3.0, orgnization=Springer New York, orgnizationUrl=http://springerlink.com, country=Germany, countryCn=德国, isOa=0, isOaString=否, sciScie=Science Citation Index Expanded|Current Contents - Agriculture, Biology &amp; Environmental Sciences, bigclassCas=工程技术 3区, smallclassCas=工程技术 3 区, website=https://link.springer.com/journal/11483, websiteHits=4189, guideForAuthor=null, guideForAuthorHits=2, submitWebsite=https://www.editorialmanager.com/fobi/default.aspx, submitWebsiteHits=1614, content=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., totalCites=2203, brief=FOOD BIOPHYS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>”子行业的中等级别杂志, 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 BIOPHYS杂志级别还可以，但是相对来说，比较冷门，关注人数偏少，有些可能是国内不太熟悉，但该杂志在国际仍然有相当知晓度的。因为缺少中国人投稿，稿源可能未必丰富，发表有可能有很大的机会哦。, 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=37782471'>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=null, citeScoreList=[GetImpactFactorCiteScoreListResponse(year=2016, citescore=1.77), GetImpactFactorCiteScoreListResponse(year=2017, citescore=2.1), GetImpactFactorCiteScoreListResponse(year=2018, citescore=2.65), GetImpactFactorCiteScoreListResponse(year=2019, citescore=4.1), GetImpactFactorCiteScoreListResponse(year=2020, citescore=4.3)], medsciIndexList=[GetImpactFactorMedsciIndexListResponse(year=2020, medsciHotlight=2.185), GetImpactFactorMedsciIndexListResponse(year=2021, medsciHotlight=1.738), GetImpactFactorMedsciIndexListResponse(year=2022, medsciHotlight=1.763), GetImpactFactorMedsciIndexListResponse(year=2023, medsciHotlight=1.454), GetImpactFactorMedsciIndexListResponse(year=2024, medsciHotlight=1.534)], citeScoreGradeList=[GetImpactFactorCiteScoreGradeResponse(smallClass=Agricultural and Biological Sciences - Food Science , rank=58/273), GetImpactFactorCiteScoreGradeResponse(smallClass=Biochemistry, Genetics and Molecular Biology - Biophysics , rank=33/125), GetImpactFactorCiteScoreGradeResponse(smallClass=Chemistry - Analytical Chemistry , rank=36/110), GetImpactFactorCiteScoreGradeResponse(smallClass=Immunology and Microbiology - Applied Microbiology and Biotechnology , rank=35/98), GetImpactFactorCiteScoreGradeResponse(smallClass=Chemical Eng, rank=Chemical Eng)], totalJcrAreaList=[GetImpactFactorCiteScoreGradeResponse(smallClass=FOOD SCIENCE & TECHNOLOGY, rank=Q2)], pmcUrl=https://www.ncbi.nlm.nih.gov/nlmcatalog?term=1557-1858[ISSN], pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=FOOD BIOPHYSICS[ta], article_number=56, article_number_cn=28, earlyWarning=null, linkOutUrl=null, isJournalMember=false, unscrambleContent=null, dayViewCount=false, endexampletyle=暂无数据)