Default: Current Opinion in Colloid and Interface Science

ISSN: 1359-0294

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Current Opinion in Colloid and Interface Science Q1 Unclaimed

Elsevier BV United Kingdom
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Current Opinion in Colloid and Interface Science is a journal indexed in SJR in Colloid and Surface Chemistry and Physical and Theoretical Chemistry with an H index of 140. It has an SJR impact factor of 1,601 and it has a best quartile of Q1. It is published in English.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Metrics

Current Opinion in Colloid and Interface Science

1,601

SJR Impact factor

140

H Index

88

Total Docs (Last Year)

233

Total Docs (3 years)

7208

Total Refs

1501

Total Cites (3 years)

214

Citable Docs (3 years)

7,03

Cites/Doc (2 years)

81,91

Ref/Doc


Best articles

Active control of interfacial properties

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Advances in self-ordering macromolecules and nanostructure design

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Analysis methods in neutron and X-ray reflectometry

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Applications of index matching in reflectometry, SANS and Brewster angle microscopy

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Assessing internal structure of polymer assemblies from 2D to 3D CryoTEM: Bicontinuous micelles

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Bistable molecular self-assembling

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Block copolymers as stabilizers in supercritical fluids

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Catanionic surfactants: microemulsion formation and solubilization

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Challenges towards characterization and applications of a novel hydrocolloid: Persian gum

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Clusters of anisotropic colloidal particles: From colloidal molecules to supracolloidal structures

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Comments on a `self-assembly in fluorocarbon surfacant systems'

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Computer simulation and modeling of food colloids

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Dan Lasic (1952-2000): Pioneer in the development of liposomes in medicine

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Diblock copolymer dynamics

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Egg yolk protein gels and emulsions

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Electric-field effects on interfaces: electrospray and electrocoalescence

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Enzyme activity and stability control by amphiphilic self-organizing systems in aqueous solutions

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Erratum to 'Self-assembly of dendritic structures'

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Fatty acid vesicles

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Food Colloids ...Drifting into the Age of Nanoscience

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Formulation Science and Technology - Surfactants Needed!

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Globular protein gelation

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Influence of thermal processing on the properties of dairy colloids

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