Food Hydrocolloids
Impact Factor & Key Scientometrics

Food Hydrocolloids
Overview

Impact Factor

9.147

H Index

174

Impact Factor

10.457

I. Basic Journal Info

Country

Netherlands
Journal ISSN: 0268005X
Publisher: Elsevier BV
History: 1986, 1996-ongoing
Journal Hompage: Link
How to Get Published:

Research Categories

Scope/Description:

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.

II. Science Citation Report (SCR)



Food Hydrocolloids
SCR Impact Factor

Food Hydrocolloids
SCR Journal Ranking

Food Hydrocolloids
SCImago SJR Rank

SCImago Journal Rank (SJR indicator) is a measure of scientific influence of scholarly journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from.

2.471

Food Hydrocolloids
Scopus 2-Year Impact Factor Trend

Note: impact factor data for reference only

Food Hydrocolloids
Scopus 3-Year Impact Factor Trend

Note: impact factor data for reference only

Food Hydrocolloids
Scopus 4-Year Impact Factor Trend

Note: impact factor data for reference only

Food Hydrocolloids
Impact Factor History

2-year 3-year 4-year
  • 2022 Impact Factor
    12.335 12.96 12.845
  • 2021 Impact Factor
    10.457 10.597 10.702
  • 2020 Impact Factor
    8.934 9.12 9.048
  • 2019 Impact Factor
    7.617 7.768 7.79
  • 2018 Impact Factor
    6.295 6.588 6.628
  • 2017 Impact Factor
    5.554 5.768 5.851
  • 2016 Impact Factor
    5.191 5.462 5.8
  • 2015 Impact Factor
    4.538 5.044 5.505
  • 2014 Impact Factor
    4.95 NA NA
  • 2013 Impact Factor
    5.093 NA NA
  • 2012 Impact Factor
    3.967 NA NA
  • 2011 Impact Factor
    4.052 NA NA
  • 2010 Impact Factor
    3.199 NA NA
  • 2009 Impact Factor
    3.805 NA NA
  • 2008 Impact Factor
    2.617 NA NA
  • 2007 Impact Factor
    2.782 NA NA
  • 2006 Impact Factor
    2.516 NA NA
  • 2005 Impact Factor
    2.046 NA NA
  • 2004 Impact Factor
    1.951 NA NA
  • 2003 Impact Factor
    1.921 NA NA
  • 2002 Impact Factor
    1.583 NA NA
  • 2001 Impact Factor
    1.218 NA NA
  • 2000 Impact Factor
    1.336 NA NA
Note: impact factor data for reference only

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Impact Factor

Impact factor (IF) is a scientometric factor based on the yearly average number of citations on articles published by a particular journal in the last two years. A journal impact factor is frequently used as a proxy for the relative importance of a journal within its field. Find out more: What is a good impact factor?


III. Other Science Influence Indicators

Any impact factor or scientometric indicator alone will not give you the full picture of a science journal. There are also other factors such as H-Index, Self-Citation Ratio, SJR, SNIP, etc. Researchers may also consider the practical aspect of a journal such as publication fees, acceptance rate, review speed. (Learn More)

Food Hydrocolloids
H-Index

The h-index is an author-level metric that attempts to measure both the productivity and citation impact of the publications of a scientist or scholar. The index is based on the set of the scientist's most cited papers and the number of citations that they have received in other publications

174

Food Hydrocolloids
H-Index History