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Food Biophysics

Springer · United States · Est. 2004

ISSN1557-1858eISSN1557-1866

SJR Q2✓ WOS SCIE✓ Scopus / SJR

/ 100

Medium Risk

Score Breakdown

✓ WoS SCIE/SSCI+25

✓ Scopus Q2+18

Total43

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 ↗

SJR Score

0.703

H-Index

CiteScore

View ↗

Scopus metric · on the journal’s page

SNIP

0.722

Total Works

1,131

Total Citations

27,707

2yr Mean Citedness

2.54

Free JIF alternative

Aims & Scope

Food Biophysics is a specialized journal publishing research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering. Covers detailed studies on food structure, properties, and functions in relation to molecular structure and properties of food materials. Explores the structure of food molecules, biopolymers, and food materials, as well as mechanisms of antimicrobial action. Delivers insights into molecular mechanisms of taste and smell. Presents novel techniques in food biophysics, including spectroscopic, thermal, and rheological studies. Discusses glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties.

⚡ Speed vs Prestige

How does this journal balance review speed with impact level?

SJR Rank

Top 50% in field

General Information

Country / RegionUnited States

Primary LanguageEnglish

1st Year Published2004

Annual Volume~ 105 articles / year

StatusActive (last: 2026)

Total Publications1,131

Publisher OrgSpringer Science+Business Media

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?

Springer

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

1557-1858 / 1557-1866

✅

Indexed in a trusted database?

WoS, Scopus

❌

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.

Publication & Citation Trend

Articles published

Times cited

2019

2020

2021

2022

2023

2024

2025

2026

Source: OpenAlex · Note: citations accumulate over time so older years appear higher

SJR Quartile by Discipline

Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.

Analytical ChemistryQ2

Applied Microbiology and BiotechnologyQ2

BioengineeringQ2

BiophysicsQ2

Food ScienceQ2

Subject Classification

Web of Science Categories

Food Science & Technology

Scopus Categories

Analytical ChemistryBioengineeringBiophysicsFood ScienceApplied Microbiology and Biotechnology

Research Topics (OpenAlex)

Proteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying ProcessesFood composition and propertiesFood Chemistry and Fat AnalysisNanocomposite Films for Food PackagingMeat and Animal Product QualityPickering emulsions and particle stabilizationProtein Hydrolysis and Bioactive PeptidesPolysaccharides and Plant Cell Walls