verified SJR 2,837 · Q1 • database Scopus / SJR & Web of Science indexed

Netherlands · Elsevier B.V.

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Food Hydrocolloids

Food Hydrocolloids is a journal indexed in SJR in Food Science and Chemical Engineering (miscellaneous) with an H index of 235. It has an SJR impact factor of 2,837 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 2,837.

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

ISSN: 0268-005X

Editorial: Elsevier B.V.

Category: Food Science

Indexation: verifiedScopus / SJR verifiedWeb of Science

Unclaimed profile — some fields may be incomplete.

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SJR Impact Factor trending_up

2,837 Q1

H-index 235

Tasa de Aceptación pie_chart

20% Selectiva

Fuente Acceptance_Rate

Tiempo a publicación hourglass_top

NPD

Campo Sin dato

Coste de Publicación (APC) payments

NPD Open Access

Ruta Non-OA 0 €

Metrics

Campos Scimago / CoP — sin series inventadas

Scopus / SJR Web of Science

SJR Impact

2,837

H-index

235

Docs (year)

1146

Docs 3y

2642

Total refs

65650

Cites 3y

39196

Citable 3y

2640

Cites/Doc 2y

14.03

Ref/Doc

57.29

Immediate OA

—

Embargoed OA

NPD

Non OA / Submission

0 €

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Best articles by citations

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

Viscosities and apparent specific volumes of pectic acid and its lithium salt in aqueous solutions

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

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

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

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

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

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

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

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

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

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

SHOW MORE ARTICLES

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

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

Conformation of galactomannan: experimental and modelling approaches

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

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

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

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

Characteristics of enzymatically produced agar-starch sponges

Approaches to multicomponent systems of biopolymers

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

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

A novel method for determining the dissolution kinetics of hydrocolloid powders

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