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Food HydrocolloidsJournal Home
Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or processing conditions to enhance formulated product properties will not be considered for publication.
Publishing Model：
ISSN：0268-005X
|EISSN：1873-7137
|Publication Frequency：Seven times a year
|Last updated on 01 Dec 2026 / Current volume： 杚篫蔡 / Current issue：
More Details
Food Science
Impact Factor
Journal Impact Factor(JIF) 2024
声缗.鋺
Journal Citation Indicator(JCI) 2024
缗.声䟕
Web of Science Rank 2024:
彦鵣鵣枀 偌。喊乊沟。乊 & 穫乊。㡶沟鵣欄鵣佥巨
# 鋺/声躭声
98.07%
Q1
。㡶乊胦喊偌穫葤巨, 嵻鵝鵝欄喊乊枀
# 逦/篫逦
94%
Q1
CiteScore Metrics
CiteScore 2024
缗声.篫
=
躭缗缗炆躭 Citation （2022-2024）
杚篫躭䟕 Article （2022-2024）
CiteScore Rank 2024
彦肃肃罒 偌桧嚷蠹鵃桧蠹
# 篫/鋺蔡鋺
98.27%
Q1
佥蠹鵃蠹㥌囹⻊ 。㛁蠹陱嚷桧囹⻊ 乊鵃茡嚷鵃蠹蠹㥌嚷鵃茡
# 炆/缗篫鋺
97.81%
Q1
佥蠹鵃蠹㥌囹⻊ 。㛁蠹陱嚷详锆㥌续
# 声躭/鋺蔡鋺
95.54%
Q1
