Food Hydrocolloids

Food Hydrocolloids 由 Elsevier 出版，属中科院农林科学大类（2025 升级版1区，Top 期刊）。按 OpenAlex 近年发文统计，该刊主要发表 Proteins in Food Systems、Polysaccharides Composition and Applications、Food composition and properties 等主题的论文，这 3 个主题约占 46.9%，主导子领域为 Food Science。（根据 OpenAlex 主题统计与中科院分区数据生成）

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloid additives themselves and the source and nature of the hydrocolloids should be fully described. Details of their physicochemical characteristics must be provided such that the conclusions drawn from the study can be assessed with confidence and that the work can be repeated by others. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or investigate the variation of processing parameters to enhance formulated product properties will not be considered for publication.The main areas of interest are:The application of novel biochemical, chemical and physicochemical techniques for the characterisation of hydrocolloid materialsThe rheological and thermal properties of hydrocolloids in aqueous systems including their viscosity, viscoelastic properties and gelation behaviour The influence of hydrocolloids on the microstructure, texture and organoleptic properties of complex food systemsThe use of Artificial Intelligence approaches for the prediction and rationalisation of hydrocolloid structure–function relationships, molecular interactions and functional performance in food systemsThe interfacial properties of hydrocolloids including their application in the stabilisation of dispersions, emulsions and foamsHydrocolloid interactions with small molecules and interactions in mixed hydrocolloid systems including their phase behaviour, complexation and Maillard conjugationThe film forming properties of hydrocolloids with application in edible films, coatings and active packagingThe application of hydrocolloids to control the rheology and performance of food bio-ink formulations for 3D printingThe application of hydrocolloids for the encapsulation and controlled release of probiotics and active compounds for inclusion in food formulationsThe modification of hydrocolloid functionality through chemical, biochemical and physical processesThe extraction, physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in food systemsThe function of hydrocolloids as soluble dietary fibre and their influence on human healthManuscripts that deal with the use of hydrocolloids in medical settings such as encapsulation of drugs, wound dressings and tissue engineering together with research involving animal studies will not be considered for publication in Food Hydrocolloids. Such work would be more appropriate for publication in Food Hydrocolloids for Health. This is an open access companion Journal devoted to hydrocolloids applied in human health and nutrition.The Food Hydrocolloids Journal publishes Review articles that provide a focussed overview of the latest developments in specific hydrocolloid research areas.

摘自期刊官网 Aims & Scope

研究方向（LetPub）：工程技术-食品科技

主编 Pete A. Williams出版商官网

编委会国家分布：中国大陆 22 位（约 22%）；主要国家 中国 22、西班牙 11、美国 9、英国 7、加拿大 6（共 100 位编委标注了国家） 编委会 ↗出版商官网 · 2026-10-01

中科院期刊分区表

数据库收录

SCIEScopusLetPub

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不同版本、大类与小类分别展示，不将不同评价口径合并为一个分区值；投稿与考核前请确认所在机构采用的版本。

影响力指标

影响因子

13.89LetPub · 2026-09-13

影响因子（出版商公布）

13.8出版商官网 · 2026-10-01

CiteScore 2026-06

25.2LetPub · 2026-09-13

CiteScore（出版商公布）

25.2出版商官网 · 2026-10-01

SJR 2026-06

2.96LetPub · 2026-09-13

SNIP 2026-06

2.39LetPub · 2026-09-13

h-index

132LetPub · 2026-09-13

h-index

280OpenAlex · 2026-10-01

i10-index

10,664OpenAlex · 2026-10-01

两年平均被引

13.24OpenAlex · 2026-10-01

自引率

13.8%LetPub · 2026-09-13

Gold OA 文章占比

17.84%LetPub · 2026-09-13

发文规模

年文章数

1,205LetPub · 2026-09-13

不同来源的统计口径与观测时间不同，页面保留各来源原值；“出版商公布”为期刊官网自述数据。

各来源数据

平均审稿速度（社区反馈）

平均1.7个月来源Elsevier官网：平均9.2周LetPub · 2026-09-13

平均录用比例（社区反馈）

50%LetPub · 2026-09-13

投稿到首次决定

3 天出版商官网 · 2026-10-01

外审后首次决定

38 天出版商官网 · 2026-10-01

投稿到接收

90 天出版商官网 · 2026-10-01

接收到发表

2 天出版商官网 · 2026-10-01

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单盲同行评审出版商官网

社区反馈来自投稿者样本，置信度 0.5，不代表期刊承诺；“出版商公布”的时间节点定义以官网为准。

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出版商

Elsevier

出版国家或地区

UNITED STATES

出版语言

English

出版周期

Bimonthly

创刊年份

1986

ISSN

0268-005X

电子版 ISSN

1873-7137

官方链接

• 期刊主页 ↗LetPub
• 投稿系统 ↗出版商官网
• 专刊 / 特刊征稿 ↗出版商官网