ISSN: 1557-1858

Journal Guideline

Food Biophysics Q1 Unclaimed

Springer New York United States

Unfortunately this journal has not been claimed yet. For this reason, some information may be unavailable.

Food Biophysics publishes research on 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 intersection of food chemistry, biology, and engineering. The topics of research include 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 techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. Presents research on food structure, properties, and functions and their relationship to the molecular structure and properties of food materials Covers structure of food molecules, biopolymers, and food materials; mechanisms of antimicrobial action and more Explores molecular mechanisms of taste and smell It has an SJR impact factor of 0,706.

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Categories: Food Science (Q1) Analytical Chemistry (Q2) Applied Microbiology and Biotechnology (Q2) Bioengineering (Q2) Biophysics (Q2)

Price

2690 €

Inmediate OA

NPD

Embargoed OA

0 €

Non OA

Metrics

0,706

SJR Impact factor

63

H Index

57

Total Docs (Last Year)

150

Total Docs (3 years)

2623

Total Refs

541

Total Cites (3 years)

150

Citable Docs (3 years)

3.34

Cites/Doc (2 years)

46.02

Ref/Doc

Comments

No comments ... Be the first to comment!

Publication speed *

Review quality *

Edition and editorial team *

Institutional email or ORCID *

* The email or ORCID field is only to validate the authenticity of the comment, the identity will not be public. .

Other journals with similar parameters

Molecular and Cellular Proteomics Q1
Current Opinion in Chemical Biology Q1
TrAC - Trends in Analytical Chemistry Q1
Current Opinion in Electrochemistry Q1
Trends in Environmental Analytical Chemistry Q1

Compare this journals

Aims and Scope

Best articles by citations

Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction

Computational and Experimental Investigation of the Antimicrobial Peptide Cecropin XJ and its Ligands as the Impact Factors of Antibacterial Activity

Characterization of the Microstructure of Phase Segregated Amylopectin and beta-Lactoglobulin Dry Mixtures

Gelled Double-Layered Emulsions for Protection of Flaxseed Oil

Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?

Erratum to: NMR Reinvestigation of the Caffeine-Chlorogenate Complex in Aqueous Solution and in Coffee Brews

Elastic Networks of Protein Particles

Physicochemical and Functional Properties of Typical Tunisian Drink: Date Palm Sap (Phoenix dactylifera L.)

Kinetics of Phase Separation of Oat beta-Glucan/Whey Protein Isolate Binary Mixtures

Development of Hydrogels for Entrapment of Vitamin D3: Physicochemical Characterization and Release Study

Low-Moisture Food: A Physicochemical Approach to Investigate the Origin of Their Physical Instability versus Water or Sucrose

Mechanical Properties of Mammalian and Fish Gelatins as a Function of the Contents of a-Chain, beta-Chain, and Low and High Molecular Weight Fractions

SHOW MORE ARTICLES

MbCO Embedded in Trehalosyldextrin Matrices: Thermal Effects and Protein-Matrix Coupling

The Effect of Glycerol on Molecular Mobility in Amorphous Sucrose Detected by Phosphorescence of Erythrosin B

Dynamics in Polysaccharide Glasses and Their Impact on the Stability of Encapsulated Flavors

Technological and Structural Properties of Oat Cookies Incorporated with Fructans (Agave tequilana Weber)

Effect of Cytochalasin B, Lantrunculin B, Colchicine, Cycloheximid, Dimethyl Sulfoxide and Ion Channel Inhibitors on Biospeckle Activity in Apple Tissue

Effect of Physicochemical Modifications on Antioxidant Activity of Water-soluble Chitosan

Molecular Mobility and Oxygen Permeability in Amorphous Bovine Serum Albumin Films

Photophysical Probes of the Amorphous Solid State of Proteins

Effect of Compositional Factors against the Thermal Oxidative Deterioration of Novel Food Emulsions

Real-Time Determination of Structural Changes of Sodium Caseinate-Stabilized Emulsions Containing Pectin Using High Resolution Ultrasonic Spectroscopy

Specialty Fats from Beef Tallow and Canola Oil: Establishment of Reaction Conditions, Characterization of Products, and Evaluation of Crystal Stability

New Strategies of LIBS-Based Validation of Glycemic Elements for Diabetes Management