Food Hydrocolloids For Health杂志 JCR分区信息 按JIF指标学科分区 学科:CHEMISTRY, APPLIED 收录子集:ESCI 分区:Q1 排名:17 / 74 百分位: 77.7% 学科:FOOD SCIENCE & TECHNOLOGY 收录子集:ESCI 分区:Q1 排名:40 / 173 百分位: 77.2% 按JCI指标学科分区 学科:CHEMISTRY, APPLIED 收录子集:ESCI 分区:Q2 排...
Food Hydrocolloids for Health 特别邀请了来自英国诺森比亚大学健康与生命科学学院的Iain Brownlee博士和来自江南大学食品科学与技术学院的钟芳教授担任联合主编。两位主编均已在食品胶体科研领域工作多年,他们携整个团队希望通过 Food Hydrocolloids for Health 的推出,更有力促进科学成果的交流,为全球科学界奉献质量一流的学...
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Meet Food Hydrocolloids for Health authors Martina Klost and Stephan Drusch 6 December 2022 View all news Calls for papers Novel health impacts of food hydrocolloids Guest editors: Iain Brownlee, Maria Benlloch-Tinoco and Joel Giron Hernandez ...
Cites / Doc. (4 years)Cites / Doc. (3 years)Cites / Doc. (2 years)2021202220230 Evolution of the total number of citations and journal's self-citations received by a journal's published documents during the three previous years.
Healthclaim fromtheirtraditionalapplicationsintomorevalueaddedproductsForanumberofyearsamajorstumblingblockformanyofthehydrocolloidstobeutilisedandlabelledasa,breingredientwasduetotheuncertaintyofwhatwaslegallyconstitutedasdietary,breThiswastoagreatextendresolvedin2009bytheCodexde,nitionofadietary(bre)whichgaveregulatoryapp...
Food Hydrocolloids for Health is an academic journal dedicated to interdisciplinary research in the fields of food colloid science and health. This journal aims to explore the application of food colloids in the food industry and their potential impact on human health. Food colloids, as a type of...
Food Hydrocolloids For Health ISSN:2667-0259 E-ISSN:暂无数据 是否OA:开放 出版地区:Netherlands 创刊时间:暂无数据 是否预警:否 出版周期:暂无数据 语言:English 研究方向:Multiple《食品胶体对健康的益处》(Food Hydrocolloids For Health)是一本以Multiple综合研究为特色的国际期刊。该刊由Elsevier出版商该刊已被...
Novel health impacts of food hydrocolloids Submission deadline:01 March 2025 This Special Issue will focus on how carbohydrate and protein hydrocolloids within foods can affect parameters of physical or mental health. Guest editors: Iain Brownlee- Northumbria University Faculty of Health and Life Science...
Hydrocolloids have long been used in food for their functional properties e.g. as stabilisers, emulsifers, film-forming agents, water retention agents, etc. Recently, there have been growing interests in their nutritional effects and health benefits. For example, most hydrocolloids (non-starch poly...