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FOOD HYDROCOLLOIDS

期刊標題檢索 FOOD HYDROCOLLO 最新評論: 1.26 submitted and with editor 2.2 under review 3.22 major revision ... (2026-05-04)


期刊名稱:   ISSN:   主題領域:   影響因子範圍: -
索引:   類別:   開放訪問:   排序方式:

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期刊簡介
期刊名稱FOOD HYDROCOLLOIDS FOOD HYDROCOLLOIDS
LetPub Score
8.5
51 ratings
Rate

Reputation
9.0

Influence
8.2

Speed
8.4

期刊簡稱FOOD HYDROCOLLOID
ISSN0268-005X
h-index132
CiteScore
CiteScoreSJRSNIPCiteScore Rank
21.702.8372.429
Subject fieldQuartilesRankPercentile
Category: Agricultural and Biological Sciences
Subcategory: Food Science
Q17 / 404
Category: Agricultural and Biological Sciences
Subcategory: General Chemical Engineering
Q16 / 274
Category: Agricultural and Biological Sciences
Subcategory: General Chemistry
Q118 / 404

自引率 (2023-2024)16.40%自引率趨勢
掲載範囲
Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.

The main areas of interest are:

-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
官方網站https://www.journals.elsevier.com/food-hydrocolloids
在線稿件提交https://www.editorialmanager.com/FOODHYD
開放訪問No
出版商Elsevier
主題領域工程技术
出版國/地區UNITED STATES
發行頻率隔月刊行
創刊年1986
每年文章數1180每年文章數趨勢
黃金OA百分比12.77%
Web of Science 四分位
2023-2024
WOS Quartile: Q1

CategoryEditionJIF QuartileJIF RankingJIF Percentage
CHEMISTRY, APPLIEDSCIEQ15/76
FOOD SCIENCE & TECHNOLOGYSCIEQ14/182
索引 (SCI or SCIE)Science Citation Index
Science Citation Index Expanded
鏈接到PubMed Central (PMC)https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0268-005X%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: About 1.7 month(s)
來自Elsevier的數據: Average 9.2 Week(s)
競爭力 *來自作者的數據: About 50%
在線文章發布時間來自Elsevier的數據: Average 2.9 Week(s)
參考鏈接
相關期刊 【FOOD HYDROCOLLOIDS】CiteScore趨勢
自引率趨勢 每年文章數趨勢
作者評論
*所有的審稿過程指標,如接受率和審稿速度,僅限於用戶提交的稿件。因此,這些指標可能無法準確反映期刊的競爭力或速度。
  • 同一學科的期刊
  • CiteScore趨勢
  • 自引率趨勢
  • 每年文章數趨勢
  •  
    學科內的可信期刊 影響因子
    TRENDS IN FOOD SCIENCE & TECHNOLOGYH-index: 162

    CiteScore: 34.20
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYH-index: 82

    CiteScore: 25.50
    Food ChemistryH-index: 221

    CiteScore: 18.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONH-index: 135

    CiteScore: 23.50
    FOOD RESEARCH INTERNATIONALH-index: 134

    CiteScore: 12.80
    Innovative Food Science & Emerging TechnologiesH-index: 96

    CiteScore: 12.50
    LWT-FOOD SCIENCE AND TECHNOLOGYH-index: 115

    CiteScore: 13.60
    MEAT SCIENCEH-index: 142

    CiteScore: 13.70
    FOOD CONTROLH-index: 103

    CiteScore: 14.10
    Food and Bioprocess TechnologyH-index: 69

    CiteScore: 9.90
    學科內最受檢索的期刊 頁面查看次數
    Food Chemistry1139395
    LWT-FOOD SCIENCE AND TECHNOLOGY907754
    FOOD RESEARCH INTERNATIONAL488260
    FOOD CONTROL329481
    JOURNAL OF FOOD SCIENCE295137
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY203095
    TRENDS IN FOOD SCIENCE & TECHNOLOGY199730
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION186337
    MOLECULAR NUTRITION & FOOD RESEARCH173997
    Food Analytical Methods156097
  •  

    FOOD HYDROCOLLOIDS FOOD HYDROCOLLOIDS
    明年預測:
    穩步上升 無變化 逐步下降  刷新
  •  

     
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  [FOOD HYDROCOLLOIDS] 的評論撰寫評論
作者: zhangqiaohu


領域: 农林科学
審稿時間: 4.0 month(s)
結果: 修改後接受


撰寫評論

2026-05-04 22:05:04 評論於
1.26 submitted and with editor
2.2 under review
3.22 major revision
4.7 with editor
4.15 under review
5.2 accepted
(0) 讚! | zhangqiaohu

作者: 咿呀咿呦


領域: 生物学
審稿時間: 4.0 month(s)
結果: 修改後接受


撰寫評論

2026-04-26 10:15:36 評論於
1.6 With editor
2.10 Major revision
2.20 With editor
4.7 Major revision
4.10 With editor
4.14 Minor revision
4.16 accept
(0) 讚! | 咿呀咿呦

作者: 少爷


領域: 农林科学
審稿時間: 1.0 month(s)
結果: 修改後接受


撰寫評論

2026-04-21 23:08:39 評論於
Pickering emulsions are progressing rapidly in the overall direction.
2026-2-28 Submit
2026-3-2 Under review
2026-4-8 Major revision (2 reviewers)
2026-4-11 Re-submit
2026-4-24 Accept
(0) 讚! | 少爷

作者: Agni


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-04-06 11:35:45 評論於
Has it been submitted for review?
(0) 讚! | Agni

作者: 一区TOP全中


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-03-12 17:48:06 評論於
Mar 04, 2026 Submitted
Mar 10, 2026 Under Review 0/6
(0) 讚! | 一区TOP全中

作者: kekezlh*


領域: 化学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2026-01-30 16:37:16 評論於
It has been 25 days.
(0) 讚! | kekezlh*

作者: 痴爱


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-12-02 08:50:29 評論於
How many days until it is submitted for review?
(0) 讚! | 痴爱

作者: 痴爱


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-12-02 08:48:55 評論於
On the 18th day of submission, still waiting with editor.
(0) 讚! | 痴爱

作者: Allen yang


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-11-14 21:37:08 評論於
I have been UR for two months, and my mentality has collapsed.
(0) 讚! | Allen yang

作者: hhh哈啊哈


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-11-11 11:12:43 評論於
I am number 4, and I am still With Editor.
(0) 讚! | hhh哈啊哈

作者: 魏魏老师


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-11-10 23:26:26 評論於
For 18 days, there has been no change.
(0) 讚! | 魏魏老师

作者: 魏魏老师


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-11-06 21:08:32 評論於
It has been 13 days since the submission, but it is still "we".
(0) 讚! | 魏魏老师

作者: I-SHUNLIbiye


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-10-29 21:07:32 評論於
May I ask what is your current status? I have been working from home for half a month now.
(0) 讚! | I-SHUNLIbiye

作者: Allen yang


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-10-27 17:02:45 評論於
I've been on a break for almost two months since October 27, 2025, and I've already finished my 12-day break.
(0) 讚! | Allen yang

作者: Allen yang


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-09-30 20:10:34 評論於
It takes me about ten days or so to be under review.
(0) 讚! | Allen yang

作者: 即将毕业版


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-09-29 17:11:06 評論於
Excuse me, how many days after WE will UR be? It's been almost half a month for me, and my status hasn't changed.
(0) 讚! | 即将毕业版

作者: 即将毕业版


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-09-29 17:05:40 評論於
On 9.16, 9.17, with editor, submitted and still waiting for editor, no STJ yet, still waiting for editor, not sure what's going on, previous submissions were decided in 1-3 days, this time it's been almost half a month, status hasn't changed, please editor, take a look soon, UR.
(0) 讚! | 即将毕业版

作者: Allen yang


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-09-29 11:19:06 評論於
2025.9.15 Under review
2025.9.29 12 reviewers, only 1 review, anxiously waiting
Hoping for FH's acceptance, rejection would mean I am not good enough
(0) 讚! | Allen yang

作者: GGboomboom


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-08-01 11:19:33 評論於
Very quickly, reject
(0) 讚! | GGboomboom

作者: GGboomboom


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-07-25 11:04:41 評論於
Record the process of submitting FH, submitted on July 24, 2025, and with editor on July 25, 2025.
(0) 讚! | GGboomboom

作者: 我是一棵草


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-06-25 13:57:03 評論於
Just one reviewer's feedback came back and the submission was rejected.
(0) 讚! | 我是一棵草

作者: little_foo


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-06-24 21:47:52 評論於
From start to finish, the challenge has been rejected.
(0) 讚! | little_foo

作者: 我是一棵草


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-06-24 13:47:15 評論於
One of the reviewers has provided feedback, while the other one has vanished.
(0) 讚! | 我是一棵草

作者: little_foo


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-06-23 21:57:08 評論於
2025.6.23 under review (1 completed)
(0) 讚! | little_foo

作者: little_foo


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-06-12 22:59:25 評論於
Record the whole process of challenging FH, the speed is really fast!
2025.6.10 submitted / with editor
2025.6.11 with editor
2025.6.12 under review
(0) 讚! | little_foo

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