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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
View Chart Mo
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
| 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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Time to Publish
% of papers by time taken from submission to publication
0 to 3 months16%
4 to 6 months58%
7 to 9 months19%
Above 9 months7%
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Recently Published Papers in Food Structure
Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability
- 1 Jul 2023
- Food Structure
Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying
- 1 Jul 2023
- Food Structure
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model
- 1 Jul 2023
- Food Structure
Alginate microcapsules produced by external gelation in milk with application in dairy products
- 1 Jul 2023
- Food Structure
Heterogeneous swelling of couscous particles exposed to a high relative humidity air, as revealed by TD-NMR and X-ray tomography
- 1 Jul 2023
- Food Structure
Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT
- 1 Jul 2023
- Food Structure
Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability
- 1 Jul 2023
- Food Structure
Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying
- 1 Jul 2023
- Food Structure
Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model
- 1 Jul 2023
- Food Structure
Alginate microcapsules produced by external gelation in milk with application in dairy products
- 1 Jul 2023
- Food Structure
Heterogeneous swelling of couscous particles exposed to a high relative humidity air, as revealed by TD-NMR and X-ray tomography
- 1 Jul 2023
- Food Structure
Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT
- 1 Jul 2023
- Food Structure
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SJR Ranking, Topics covered, Indexing Database, Publication Review Time, Publication Type, Article Processing Charges & Recently Published papers
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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 41 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.
