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 159. It has an SJR impact factor of 2,471 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 2,471.

Food Hydrocolloids focuses its scope in these topics and keywords: protein, casein, nanoparticles, cellulose, oilinwater, properties, formation, proteins, physical, globular, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy: Open Choice

Type of publications:

Publication frecuency: -

Categories: Chemical Engineering (miscellaneous) (Q1) Chemistry (miscellaneous) (Q1) Food Science (Q1)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

2,471

SJR Impact factor

159

H Index

769

Total Docs (Last Year)

1722

Total Docs (3 years)

37762

Total Refs

15703

Total Cites (3 years)

1717

Citable Docs (3 years)

8,94

Cites/Doc (2 years)

49,11

Ref/Doc

Other journals with similar parameters

Nature Sustainability Q1
Comprehensive Reviews in Food Science and Food Safety Q1
Annual Review of Food Science and Technology Q1
Trends in Food Science and Technology Q1
Advances in Nutrition Q1

Compare this journals

Aims and Scope

Best articles by citations

Supramolecular structure of gel-forming systems of pectins of different origin

Rennet coagulation of casein micelles and heated casein micelles: action of Ca2+ and pH

Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology

The effect of depolymerised guar gum on the stability of skim milk

Pressure-induced gel properties of fish mince with ionic and non-ionic gums added

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

Interaction of food polysaccharides with ovalbumin

On the structure of particulate gels - the case of salt-induced cold gelation of heat-denatured whey protein isolate

Structure formation in liquid solutions and gels of polysaccharides A review of the authors work1

Effect of oxidised starch on calcium pectinate gels

Phase separation, rheology and microstructure of micellar casein-guar gum mixtures

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

SHOW MORE ARTICLES

The classification of natural gums. Part IX. A method to distinguish between two types of commercial carrageenan

The classification of natural gums. X. Chemometric characterization of exudate gums that conform to the revised specification of the gum arabic for food use, and the identification of adulterants

Conformation of galactomannan: experimental and modelling approaches

Mechanistic study of equilibrium and kinetic behaviour of tea cream formation

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

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

Influence of copper on the stability of whey protein stabilized emulsions

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

Hydrocolloid coating of cheeses

Shear-induced structuring of particulate whey protein gels

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

The conformation of a-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR

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