ISSN: 0958-6946

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International Dairy Journal Q1 Unclaimed

Elsevier BV Netherlands

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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: -

Categories: Food Science (Q1) Applied Microbiology and Biotechnology (Q2)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

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

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
Food Hydrocolloids Q1

Compare this journals

Aims and Scope

Best articles by citations

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

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

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

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

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

Nitrogen and mineral distribution in infant formulae

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

Identification of the Principal Water-insoluble Peptides in Cheddar Cheese

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

Sensory properties of hard cheese: Identification of key attributes

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

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

SHOW MORE ARTICLES

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

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

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

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

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

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

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

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

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

Yeasts associated with Danablu

Calcium in Food Fortification Strategies

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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