Default: Food Hydrocolloids

ISSN: 0268-005X

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Food Hydrocolloids Q1 Unclaimed

Elsevier Netherlands
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Food Hydrocolloids is a journal indexed in SJR in Food Science and Chemical Engineering (miscellaneous) with an H index of 144. It has an SJR impact factor of 2,16 and it has a best quartile of Q1. It is published in English.

Type: Journal

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Languages: English

Open Access Policy: Open Choice

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Publication frecuency: -


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Food Hydrocolloids


SJR Impact factor


H Index


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Best articles

A 2H NMR lineshape study of -CH3 group dynamics in pectin gels

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A comparison of the interaction of water with refined kappa-carrageenean (INS 407) and processed Eucheuma seaweed (INS 407A)

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A novel method for determining the dissolution kinetics of hydrocolloid powders

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A novel, vitamin A-fortified, edible hydrocolloid sponge for children

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An improved method for the quantitative determination of carboxymethyl cellulose in food products

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Approaches to multicomponent systems of biopolymers

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Characteristics of enzymatically produced agar-starch sponges

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Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule

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Comparison of foaming and interfacial properties of pure sucrose monolaurates, dilaurate and commercial preparations

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Competitive adsorption in O/W emulsions stabilized by the new Portulaca oleracea hydrocolloid and nonionic emulsifiers

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Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture

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Conformation of galactomannan: experimental and modelling approaches

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Connection between rheological parameters and colloidal interactions of a soy protein suspension

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Cryotropic structuring of aqueous dispersions of fibrous collagen: influence of the initial pH values

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Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions

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Determination of molecular mass distribution of ?e¬?-carrageenan and xanthan using asymmetrical flow field-flow fractionation

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Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase

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Determination of the adiabatic compressibility of bovine serum albumen in concentrated solution by a new ultrasonic method

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Determination of the main technological parameters of food substances by means of the additive contribution method

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Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels

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Dilute solution properties of guar and locust bean gum in sucrose solutions

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Dynamic rheology of structure development in low-methoxyl pectin+Ca2++sugar gels1

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Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin

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Effect of conformation and molecular weight of co-solute on the mechanical properties of gellan gum gels

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