Key Metrics
15.3
CiteScore
CiteScore
CiteScore measures average citations received per document published in the serial.
0.01 - 0.05
Eigenfactor
Eigenfactor
Eigenfactor Score measures the number of times articles from the journal published in the past five years have been cited. This does not include self citations.
10 - 15
Impact Factor
Impact Factor
Impact factor of a journal is calculated by dividing the number of current year citations to the source items published in that journal during the previous two years.
0.94
5-Year SI
5-year SI
- 0.94 2-year SI
- 0.93 Lifetime SI
Scite Index
Scite Index
scite Index is the ratio of citations supporting research which is published in the journal to sum of citations either supporting or contrasting the research published in the journal for the same time period. Minimum 100 supporting citations required.
Q1
Food Science
SJR
- Q1 Food Science
- Q1 Chemistry (all)
- Q1 Chemical Engineering (all)
SJR
SJR
SCImago Journal Rank measures weighted citations received by the serial. Citation weighting depends on subject field and prestige (SJR) of the citing serial.
2.12
SNIP
SNIP
Source Normalized Impact per Paper measures actual citations received relative to citations expected for the serial’s subject field.
3 Mo
Time to Publish
Time to Publish
Based on turnaround time from submission to publication for papers (articles & reviews) published in 2022 and for journals with a sample of more than 10 papers.
Time To Publish
Time to Publish
Based on turnaround time from submission to publication for papers (articles & reviews) published in 2022 and for journals with a sample of more than 10 papers.
Time to Publish
Based on turnaround time from submission to publication for papers (articles & reviews) published in 2022 and for journals with a sample of more than 10 papers.
% of papers by time taken from submission to publication
0 to 3 months
51%
4 to 6 months
43%
7 to 9 months
5%
Above 9 months
1%
Did you find this useful?
Thank you for your feedback.
Topics Covered
- Starch
- Emulsion
- 3D printing
- Curcumin
- Whey protein
- Thermal stability
- Pectin
- Protein structure
- Albumin
- Digestion
- Chemical composition
- Particle size
- Self-assembly
- Yolk
- Enzymatic hydrolysis
- Chitosan
- Wall material
- Lysozyme
- Protein isolate
- Material properties
Journal Specifications
| Overview | |
| Publisher | ELSEVIER SCI LTD |
| Language | English |
| Frequency | Bi-monthly |
| General Details | |
| Language | English |
| Frequency | Bi-monthly |
| Publication Start Year | 1986 |
| Publisher URL | Visit website |
| Website URL | Visit website |
Planning to publish in Food Hydrocolloids ?
Upload your Manuscript to get
- Degree of match
- Common matching concepts
- Additional journal recommendations
Looking for the right journals to submit your mansucript?
Upload your manuscript and get a submission readiness score and other journal recommendations.
Check my PaperRecently Published Papers
-
Full paper
Fine structural characteristics of pectin are associated with in vitro carotenoid bioaccessibility in juices
- 1 Mar 25
- Food Hydrocolloids
-
Full paper
Deesterification of pectin using commercial pectin methylesterase-containing plant extracts
- 1 Mar 25
- Food Hydrocolloids
-
Full paper
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions
- 1 Mar 25
- Food Hydrocolloids
-
Full paper
Effect of membrane filtration and direct steam injection on mildly refined rapeseed protein solubility, air-water interfacial and foaming properties
- 1 Mar 25
- Food Hydrocolloids
-
Full paper
A method for improving the gelation properties and 3D printing performance of reduced-sodium chicken breast paste: The addition of tiger nut protein, transglutaminase, and calcium chloride
- 1 Mar 25
- Food Hydrocolloids
-
Full paper
Mild acid extraction of Camellia protein with low saponin: Composition identification and interfacial stabilization
- 1 Mar 25
- Food Hydrocolloids
Scite analysis
Powered by scite_
11.5k articles received 267.2k citations see all
- 19,606 Supporting
- 239,382 Mentioning
- 1,447 Contrasting
Editorial notices
- 0 Retractions
- 5 Withdrawals
- 0 Corrections
- 27 Errata
- 0 Expression of Concern
FAQs
How long has Food Hydrocolloids been actively publishing?
Food Hydrocolloids has been in operation since 1986 till date.
What is the publishing frequency of Food Hydrocolloids ?
Food Hydrocolloids published with a Bi-monthly frequency.
How many articles did Food Hydrocolloids publish last years ?
In 2023, Food Hydrocolloids published 1369 articles.
What is the eISSN & pISSN for Food Hydrocolloids ?
For Food Hydrocolloids,eISSN is 1873-7137 and pISSN is0268-005X.
What is Citescore for Food Hydrocolloids ?
Citescore for Food Hydrocolloids is 15.3.
What is SNIP score for Food Hydrocolloids ?
SNIP score for Food Hydrocolloids is 2.12.
What is the SJR for Food Hydrocolloids ?
SJR for Food Hydrocolloids is Q1.
Who is the publisher of Food Hydrocolloids ?
ELSEVIER SCI LTD is the publisher of Food Hydrocolloids.