Default: Food Hydrocolloids

ISSN: 0268-005X

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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 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: -

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Food Hydrocolloids

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

Aims and Scope


protein, casein, nanoparticles, cellulose, oilinwater, properties, formation, proteins, physical, globular, acid, emulsions, egg, crosslinking, flow, gellan, concentration, coatings, characterization, behaviors, binding, biodegradable, breadsantiviral, carrageenan, citric, clay,



Best articles by citations

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

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

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

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

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

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

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Interaction of food polysaccharides with ovalbumin

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

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

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Effect of oxidised starch on calcium pectinate gels

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

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

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

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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

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Conformation of galactomannan: experimental and modelling approaches

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Mechanistic study of equilibrium and kinetic behaviour of tea cream formation

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

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

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Influence of copper on the stability of whey protein stabilized emulsions

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

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Hydrocolloid coating of cheeses

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Shear-induced structuring of particulate whey protein 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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The conformation of a-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR

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