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 Accept
4
 Mo
Time to Publish
time-to-publish View Chart
4
 Mo
Time to Publish

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% of papers by time taken from submission to publication
0 to 3 months
33%
4 to 6 months
40%
7 to 9 months
17%
Above 9 months
10%

Topics Covered on Food Structure

Food Structure Journal Specifications

Indexed in the following public directories

  • Web of Science Web of Science
  • Scopus Scopus
  • Inspec Inspec
  • SJR SJR
Overview
Publisher ELSEVIER
Language English
Frequency Quarterly
General Details
LanguageEnglish
FrequencyQuarterly
Publication Start Year2014
Publisher URLVisit website
Website URLVisit website
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Recently Published Papers in Food Structure

ENHANCING PORE STRUCTURE AND NUTRITIONAL QUALITY OF MICROWAVE-VACUUM DRIED CARROTS WITH PULSED ELECTRIC FIELDS
  • 1 May 2025
  • Food Structure
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility
  • 1 Apr 2025
  • Food Structure
Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity
  • 1 Apr 2025
  • Food Structure
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin
  • 1 Apr 2025
  • Food Structure
Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu
  • 1 Apr 2025
  • Food Structure
ENHANCING PORE STRUCTURE AND NUTRITIONAL QUALITY OF MICROWAVE-VACUUM DRIED CARROTS WITH PULSED ELECTRIC FIELDS
  • 1 May 2025
  • Food Structure
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility
  • 1 Apr 2025
  • Food Structure
Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity
  • 1 Apr 2025
  • Food Structure
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin
  • 1 Apr 2025
  • Food Structure
Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu
  • 1 Apr 2025
  • Food Structure
View all papers for this journal

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