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FOOD HYDROCOLLOIDS

期刊標題檢索 FOOD HYDROCOLLO 最新評論: Record the process of submitting FH, submitted on July 24, 2025, an... (2025-07-25)


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13.47%
Web of Science 四分位
2023-2024
WOS Quartile: Q1

CategoryEditionJIF QuartileJIF RankingJIF Percentage
CHEMISTRY, APPLIEDSCIEQ15/75
FOOD SCIENCE & TECHNOLOGYSCIEQ14/181
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 Chemistry1118614
    LWT-FOOD SCIENCE AND TECHNOLOGY853219
    FOOD RESEARCH INTERNATIONAL471838
    FOOD CONTROL322947
    JOURNAL OF FOOD SCIENCE279740
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY200933
    TRENDS IN FOOD SCIENCE & TECHNOLOGY190132
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION177963
    MOLECULAR NUTRITION & FOOD RESEARCH170983
    Food Analytical Methods153445
  •  

    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: 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

作者: ccc1113


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2025-01-21 10:14:22 評論於
Submitted on June 22, 2024
Returned for revisions on November 7, 2024
Revised and resubmitted on November 26, 2024
With editor on November 27, 2024
Under review on December 18, 2024
I can only say that it's really a waste of time, even eating shit is not as enjoyable.
(0) 讚! | ccc1113

作者: mei1111


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-12-13 09:39:40 評論於
I am in a similar situation as you, I also submitted my application around mid-August and still haven't received any results. I check every day, but there are often long periods of silence.
(0) 讚! | mei1111

作者: 科研狗的春天


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-12-10 14:33:00 評論於
My RRC has been pending for a month now, and there has been no progress. I submitted it on August 8th, but still haven't received any outcome. It's very frustrating.
(0) 讚! | 科研狗的春天

作者: jfun


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-11-13 18:50:48 評論於
Really slow we twenty days; ur twenty days (normal); rrc more than twenty days and still not decided.
(0) 讚! | jfun

作者: mei1111


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-11-09 10:08:26 評論於
Hello, may I ask how long did your first review process of rrc last? I have been in the review process for 13 days now, and it has been rrc the whole time. The public account shows that both reviews have been completed.
(0) 讚! | mei1111

作者: mei1111


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-11-09 10:06:17 評論於
Hello, may I ask how long your RRC has lasted and what were the subsequent results?
(0) 讚! | mei1111

作者: BABAXU


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

2024-08-31 20:21:41 評論於
8.29 接受
(0) 讚! | BABAXU

作者: sunny1991


領域: 材料科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-08-21 11:18:16 評論於
How did the article turn out in the end, was it accepted?
(0) 讚! | sunny1991

作者: caojiabo


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-27 16:12:26 評論於
Did the OP submit it for review?
(0) 讚! | caojiabo

作者: Sicons


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-16 21:21:11 評論於
Did the original poster submit the article for review later?
(0) 讚! | Sicons

作者: Alen00


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-12 10:02:21 評論於
I have been with editor for 16 days
(0) 讚! | Alen00

作者: 发发发!中中中!


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-11 17:09:21 評論於
It has been 14 days with no news from the editor, and the date hasn't changed
(0) 讚! | 发发发!中中中!

作者: 发发发!中中中!


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-07 12:50:21 評論於
Still not submitted for review? It's been so long
(0) 讚! | 发发发!中中中!

作者: 发发发!中中中!


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-03 09:26:54 評論於
5.28 submit
5.29 with editor
(0) 讚! | 发发发!中中中!

作者: 发发发!中中中!


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-29 09:36:21 評論於
Just follow the Aiswell official account
(0) 讚! | 发发发!中中中!

作者: Accepted


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-18 15:14:45 評論於
Hello, I want to ask how did you know how many reviewers there were and even who the reviewers were? How did you get this information? I am very curious
(0) 讚! | Accepted

作者: BABAXU


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-09 09:51:38 評論於
4.26 submitted to journal
4.27 with editor
5.9 with editor
(0) 讚! | BABAXU

作者: 科研小小废柴


領域: 材料科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-20 10:12:52 評論於
Good luck, good luck
(1) 讚! | 科研小小废柴

作者: xiaolianguai


領域: 化学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-14 22:33:10 評論於
Generating PDF, please wait for a while
(0) 讚! | xiaolianguai

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