Food Chemistry : Impact Factor & More
eISSN: 1873-7072pISSN: 0308-8146
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Aims and Scope of Food Chemistry
Food Chemistry is a peer-reviewed scientific journal. It was established in 1976 and is published 24 times a year by Elsevier.
Key Metrics
CiteScore 
13.1
Eigenfactor
0.1 - 0.5
Impact Factor
5 - 10
Scite Index
0.92 5-Year SI
SJR
Q1Food Science
SNIP
2.27
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Topics Covered on Food Chemistry
Food Chemistry Journal Specifications
| Overview | |
| Publisher | ELSEVIER SCI LTD |
| Language | English |
| Frequency | Semi-monthly |
| General Details | |
| Language | English |
| Frequency | Semi-monthly |
| Publication Start Year | 1976 |
| Publisher URL | Visit website |
| Website URL | Visit website |
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Recently Published Papers in Food Chemistry
Calcium binding to β -lactoglobulin. Effects of pH and ionic strength.
- 1 Sep 2026
- Food chemistry
The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment.
- 15 Aug 2026
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Fabrication of cyanidin-loaded carboxymethyl cellulose/lactoferrin hybrid nanoparticles to increase stability, bioaccessibility and antioxidant capacity.
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Green-synthesized ε-polylysine/zein nanocomplexes as safe antimicrobials: Applications and metabolomic mechanisms in grape preservation.
- 15 Aug 2026
- Food chemistry
Comparison of gel properties of surimi from freshwater and marine fish affected by substitution of sodium chloride with calcium β-hydroxy-β-methylbutyrate.
- 15 Aug 2026
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Characterization of transglutaminase-crosslinked black bean-whey dual protein complexes for constructing oleogel-based emulsions and application in low-fat salad dressings.
- 15 Aug 2026
- Food chemistry
Calcium binding to β -lactoglobulin. Effects of pH and ionic strength.
- 1 Sep 2026
- Food chemistry
The moisture content-based strategy for regulating retrogradation and digestibility of lotus seed starch under moist heat treatment.
- 15 Aug 2026
- Food chemistry
Fabrication of cyanidin-loaded carboxymethyl cellulose/lactoferrin hybrid nanoparticles to increase stability, bioaccessibility and antioxidant capacity.
- 15 Aug 2026
- Food chemistry
Green-synthesized ε-polylysine/zein nanocomplexes as safe antimicrobials: Applications and metabolomic mechanisms in grape preservation.
- 15 Aug 2026
- Food chemistry
Comparison of gel properties of surimi from freshwater and marine fish affected by substitution of sodium chloride with calcium β-hydroxy-β-methylbutyrate.
- 15 Aug 2026
- Food chemistry
Characterization of transglutaminase-crosslinked black bean-whey dual protein complexes for constructing oleogel-based emulsions and application in low-fat salad dressings.
- 15 Aug 2026
- Food chemistry
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