Default: International Dairy Journal

ISSN: 0958-6946

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International Dairy Journal Q1 Unclaimed

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

International Dairy Journal is a journal indexed in SJR in Food Science and Applied Microbiology and Biotechnology with an H index of 140. It has an SJR impact factor of 0,903 and it has a best quartile of Q1. It is published in English. It has an SJR impact factor of 0,903.

International Dairy Journal focuses its scope in these topics and keywords: milk, whey, casein, bovine, growth, cheese, lactose, fermentation, protein, dispersions, ...

Type: Journal

Type of Copyright:

Languages: English

Open Access Policy:

Type of publications:

Publication frecuency: -

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

International Dairy Journal

0,903

SJR Impact factor

140

H Index

199

Total Docs (Last Year)

485

Total Docs (3 years)

8579

Total Refs

1559

Total Cites (3 years)

484

Citable Docs (3 years)

2,98

Cites/Doc (2 years)

43,11

Ref/Doc

Aims and Scope


milk, whey, casein, bovine, growth, cheese, lactose, fermentation, protein, dispersions, developments, characteristics, exopolysaccharideproducing, factors, factor?, fat, formulae, derivatives, dairy, cutting, applications, bacteriaeffect, biosensor, cheddar, colostrum, conditions, conductivity, content, cultures, curd,



Best articles by citations

Genetic polymorphism of caseins: a tool to investigate casein micelle organization

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Conjugated Linoleic Acid in Swedish dairy products with special reference to the manufacture of hard cheeses

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A multi-component approach to salt and water diffusion in cheese

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Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate

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Fusion of skim milk cheese curd grains: Development of a method to measure the fracture stress of the bonds between fused curd grains

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Nitrogen and mineral distribution in infant formulae

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Effect of Dynamic High Pressure on the Secondary Structure of beta-Lactoglobulin and on its Conformational Properties as Determined by Fourier Transform Infrared Spectroscopy

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Identification of the Principal Water-insoluble Peptides in Cheddar Cheese

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Thermal stability of skim milk with protein content standardized by the addition of ultrafiltration permeates

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Sensory properties of hard cheese: Identification of key attributes

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Changes in flavour and volatiles of full-fat and reducedfat Cheddar cheeses during maturation

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Detection of Intermediate Oligomers, Important for the Formation of Heat Aggregates of beta-Lactoglobulin

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Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

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The Curd-forming Properties of Milk as Affected by the Action of Plasmin

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Calorimetric studies of interactions between beta-lactoglobulin and phospholipids in solutions

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Proteolysis of beta-lactoglobulin and beta-casein by pepsin in ethanolic media

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Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions

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Composition and microstructure of casein: whey protein aggregates formed by heating model solutions at 95ºC

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Freezing of whey protein concentrate solutions and its effect on protein functionality indicators

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Electrical conductivity as a tool for analysing fermentation processes for production of cheese starters

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Microencapsulation of volatiles by spray-drying in whey protein-based wall systems

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Yeasts associated with Danablu

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Calcium in Food Fortification Strategies

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Structural organization of the goat casein micelle: effect of the physico-chemical environment (pH, temperature, ionic strength) on its mineral and protein composition

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