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Food Structure : Impact Factor & More
eISSN: 2213-3291pISSN: 2213-3291
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Food Structure Key Metrics
CiteScore 
4.3
SNIP
1.42
Time to Publish
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Time to Publish
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% of papers by time taken from submission to publication
0 to 3 months24%
4 to 6 months52%
7 to 9 months21%
Above 9 months3%
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Topics Covered on Food Structure
Sodium dodecyl sulfate
Package
Whey protein
Ionic strength
Fluid gel
Myrica rubra
Digestion
Particle size
Glyceryl monostearate
Lipid digestion
Maillard reaction
Salvia hispanica
Pectin
Whey protein isolate
Starch
Polysaccharide
Large deformation
Lactose
Egg white
Food Structure Journal Specifications
Indexed in the following public directories
Web of Science 
Scopus 
Inspec 
SJR
| Overview | |
| Publisher | ELSEVIER |
| Language | English |
| Frequency | Quarterly |
| General Details | |
| Language | English |
| Frequency | Quarterly |
| Publication Start Year | 2014 |
| Publisher URL | Visit website |
| Website URL | Visit website |
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Recently Published Papers in Food Structure
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance
- 1 Nov 2024
- Food Structure
Binding Kinetics and Structural Analysis of Chickpea Protein Interactions with Spent Coffee Phenolics Under Varying pH and Concentrations
- 1 Nov 2024
- Food Structure
Durum wheat oil oleogels: A study on rheological, thermal, and microstructural properties
- 18 Oct 2024
- Food Structure
Quantifying the distribution of proteins at the interface of oil-in-water food emulsions
- 1 Oct 2024
- Food Structure
Development of vitamin D3 and Spirulina platensis protein hydrolysates co-loaded nanoliposomes and coated by sodium caseinate
- 1 Oct 2024
- Food Structure
Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin
- 1 Oct 2024
- Food Structure
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance
- 1 Nov 2024
- Food Structure
Binding Kinetics and Structural Analysis of Chickpea Protein Interactions with Spent Coffee Phenolics Under Varying pH and Concentrations
- 1 Nov 2024
- Food Structure
Durum wheat oil oleogels: A study on rheological, thermal, and microstructural properties
- 18 Oct 2024
- Food Structure
Quantifying the distribution of proteins at the interface of oil-in-water food emulsions
- 1 Oct 2024
- Food Structure
Development of vitamin D3 and Spirulina platensis protein hydrolysates co-loaded nanoliposomes and coated by sodium caseinate
- 1 Oct 2024
- Food Structure
Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin
- 1 Oct 2024
- Food Structure
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FAQs on Food Structure
How long has Food Structure been actively publishing? 
Food Structure has been in operation since 2014 till date.
What is the publishing frequency of Food Structure?
Food Structure published with a Quarterly frequency.
How many articles did Food Structure publish last year?
In 2023, Food Structure publsihed 55 articles.
What is the eISSN & pISSN for Food Structure?
For Food Structure, eISSN is 2213-3291 and pISSN is 2213-3291.
What is Citescore for Food Structure?
Citescore for Food Structure is 4.3.
What is SNIP score for Food Structure?
SNIP score for Food Structure is 1.42.
Who is the publisher of Food Structure?
ELSEVIER is the publisher of Food Structure.
