Default: Food Hydrocolloids

ISSN: 0268-005X

Journal Home

Journal Guideline

Food Hydrocolloids Q1 Unclaimed

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

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

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Price

- €

Gold OA

-

Green OA

- €

Non OA

Metrics

Food Hydrocolloids

2,16

SJR Impact factor

144

H Index

701

Total Docs (Last Year)

1491

Total Docs (3 years)

33944

Total Refs

11418

Total Cites (3 years)

1480

Citable Docs (3 years)

7,59

Cites/Doc (2 years)

48,42

Ref/Doc


Best articles

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

View more

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

View more

A novel method for determining the dissolution kinetics of hydrocolloid powders

View more

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

View more

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

View more

Approaches to multicomponent systems of biopolymers

View more

Characteristics of enzymatically produced agar-starch sponges

View more

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

View more

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

View more

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

View more

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

View more

Conformation of galactomannan: experimental and modelling approaches

View more
SHOW MORE ARTICLES

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

View more

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

View more

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

View more

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

View more

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

View more

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

View more

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

View more

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

View more

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

View more

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

View more

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

View more

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

View more

Comments

No comments ... Be the first to comment!