雜志介紹

Food Hydrocolloids For Health雜志介紹

《Food Hydrocolloids For Health》是一本以English為主的開放獲取國(guó)際優(yōu)秀期刊，中文名稱食品膠體對(duì)健康的益處，本刊主要出版、報(bào)道領(lǐng)域的研究動(dòng)態(tài)以及在該領(lǐng)域取得的各方面的經(jīng)驗(yàn)和科研成果，介紹該領(lǐng)域有關(guān)本專業(yè)的最新進(jìn)展，探討行業(yè)發(fā)展的思路和方法，以促進(jìn)學(xué)術(shù)信息交流，提高行業(yè)發(fā)展。該刊已被國(guó)際權(quán)威數(shù)據(jù)庫(kù)SCIE收錄，為該領(lǐng)域相關(guān)學(xué)科的發(fā)展起到了良好的推動(dòng)作用，也得到了本專業(yè)人員的廣泛認(rèn)可。該刊最新影響因子為4.6，最新CiteScore 指數(shù)為4.5。

本刊近期中國(guó)學(xué)者發(fā)表的論文主要有：

• Cruciferin improves stress resistance and simulated gastrointestinal survival of probiotic Limosilactobacillus reuteri in the model encapsulation system

  Author: Akbari, Ali; Ganzle, Michael G.; Wu, Jianping

• Hydrogen-assisted facile synthesis of N,N,N-trimethyl chitosan stabilized zinc oxide nanoparticles and its influence on the quality of Solanum lycopersicum L

  Author: Alli, Yakubu Adekunle; Ogunleye, Moyosoreoluwa Temitayo; Ejeromedoghene, Onome; Adewuyi, Sheriff; Bodunde, Jacob Goke; Balla, Fall; Akiode, Olubunmi Kolawole; Oladoye, Peter Olusakin; Oluwole, Kehinde Samson; Thomas, Sabu

• Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice

  Author: Thuengtung, Sukanya; Ketnawa, Sunantha; Ding, Yichen; Cai, Yidi; Ogawa, Yukiharu

英文介紹

Food Hydrocolloids For Health雜志英文介紹

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 additive, are widely used in food processing, such as improving taste, stabilizing structure, and controlling release. However, there are still many controversies and unknowns regarding the long-term effects of food colloids on health.

The magazine aims to provide a platform for communication and discussion among academia, the food industry, and regulatory agencies by publishing high-quality research papers and review articles. This journal focuses on the safety, nutritional value, and potential impact on human health of food colloids, in order to provide scientific basis and guidance for consumers and the food industry. Through the publication of this journal, readers can learn about the latest research progress in the field of food colloids, including their applications in the food industry, potential impacts on human health, and future research directions. At the same time, this journal also helps to promote academic exchanges and cooperation in the field of food colloids, and advance the further development of related research.