Home›Search›FOOD HYDROCOLLOIDS

FOOD HYDROCOLLOIDS

ELSEVIER SCI LTD · GB

ISSN0268-005XeISSN1873-7137

✓ WOS SCIE

/ 100

High Risk

Score Breakdown

✓ WoS SCIE/SSCI+25

Total25

Journal Impact Factor

This journal is indexed in Web of Science (JCR) and has an official Journal Impact Factor. View the current value on the journal’s page ↗

SNIP

2.429

Aims & Scope✦ Compiled from public sources

Food Hydrocolloids publishes original research on the characterisation, functional properties, and applications of hydrocolloid materials used in food products. It covers hydrocolloid behaviour, isolation procedures, chemical and physicochemical characterization, structural characterization, and their use and analysis in finished food products. The journal also focuses on hydrocolloids applied in human health and nutrition.

AI-compiled from public web sources · verify on publisher page →

General Information

Country / RegionGB

Primary LanguageEnglish

1st Year Published—

StatusActive

Total Publications—

Publisher OrgElsevier BV

Visit Journal Website

Submission Info

Peer Review—

Review Time—

Acceptance Rate—

OA License—

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Think.Check.Submit Compliance

thinkchecksubmit.org

6/12 · 50%

✅

Do you know the journal / publisher?

ELSEVIER SCI LTD

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

0268-005X / 1873-7137

✅

Indexed in a trusted database?

WoS

❌

Peer review process documented?

N/A

❌

Follows ethical publishing standards (COPE)?

N/A

❌

APC fees clearly disclosed?

N/A

✅

Not on predatory/blacklists?

✓ Clean

❌

Long-term digital preservation?

N/A

❌

Plagiarism detection in place?

N/A

❌

Listed in DOAJ (verified OA)?

N/A

✅

Primary language documented?

English

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

Subject Classification

Web of Science Categories

Chemistry, AppliedFood Science & Technology

Research Topics (OpenAlex)

Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and propertiesMicroencapsulation and Drying ProcessesPolysaccharides and Plant Cell WallsPickering emulsions and particle stabilizationNanocomposite Films for Food PackagingFood Chemistry and Fat AnalysisMeat and Animal Product QualityMicrobial Metabolites in Food Biotechnology