verified SJR 0,703 · Q2 • database Scopus / SJR & Web of Science indexed

United States · Springer

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Food Biophysics

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,...

ISSN: 1557-1858

Editorial: Springer

Category: Analytical Chemistry

Indexation: verifiedScopus / SJR verifiedWeb of Science

Unclaimed profile — some fields may be incomplete.

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schedule Datos CoP · solo campos en BD

SJR Impact Factor trending_up

0,703 Q2

H-index 67

Tasa de Aceptación pie_chart

30% Selectiva

Fuente Acceptance_Rate

Tiempo a publicación hourglass_top

NPD

Campo Sin dato

Coste de Publicación (APC) payments

2.690 € Open Access

Ruta Non-OA 0 €

Metrics

Campos Scimago / CoP — sin series inventadas

Scopus / SJR Web of Science

SJR Impact

0,703

H-index

Docs (year)

Docs 3y

155

Total refs

4894

Cites 3y

606

Citable 3y

155

Cites/Doc 2y

3.75

Ref/Doc

54.38

Immediate OA

2690 €

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

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

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

Effect of Low-Intensity Pulsed Electric Fields on the Respiratory Activity and Electrosurface Properties of Bacteria

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

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

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

Digestion of Raw and Roasted Almonds in Simulated Gastric Environment

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

Development and Evaluation of a Phospholipid-sterol-protein Membrane Resembling System

Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009

Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow

SHOW MORE ARTICLES

Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans

A New Model to Describe Flow Behaviour of Concentrated Orange Juice

Characterizing Length Scales that Determine the Mechanical Behavior of gels from Crosslinked Casein Micelles

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

Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy

Characterization of Encapsulated Flavor Systems by NIR and Low-field TD-NMR: A Chemometric Approach

Characterization of Acid- and Pepsin-Soluble Collagens from the Cuticle of Perinereis nuntia (Savigny)

Aquaporin Membrane Channels: Biophysics, Classification, Functions, and Possible Biotechnological Applications

Applications of Microfluidic Devices in Food Engineering

Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs

Application of Differential Scanning Calorimetry-Chemometric Coupled Procedure to the Evaluation of Thermo-Oxidation on Extra Virgin Olive Oil

An Innovative Micro-Modelling of Simultaneous Heat and Moisture Transfer during Bread Baking Using the Lattice Boltzmann Method

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