SCI Journal

Impact Factor Database

Food Hydrocolloids

Basic Journal Info


Journal ISSN: 0268005X
Publisher: Elsevier BV
History: 1986, 1996-ongoing
Journal Hompage: Link
You can find more information about getting published on this journal here:

Research Categories

Impact Factor Ranking

Agricultural and Biological Sciences


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.

Food Hydrocolloids

Impact Factor Trend 2000 - 2018 / 2019
Note: impact factor data for reference only

Impact Factor

The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric factor based on the yearly average number of citations on articles published by a particular journal in the last two years. In other words, the impact factor of 2020 is the average of the number of cited publications divided by the citable publications of a journal. A journal impact factor is frequently used as a proxy for the relative importance of a journal within its field. Normally, journals with higher impact factors are often deemed to have more influence than those with lower ones. However, the science community has also noted that review articles typically are more citable than research articles.

(Read More: What is a good impact factor?)

See what other people are reading


Food Hydrocolloids

Impact Factor History
  • 2018 / 2019 Impact Factor 6.098
  • 2017 Impact Factor 5.520
  • 2016 Impact Factor 5.228
  • 2015 Impact Factor 4.421
  • 2014 Impact Factor 5.068
  • 2013 Impact Factor 5.157
  • 2012 Impact Factor 4.049
  • 2011 Impact Factor 4.075
  • 2010 Impact Factor 3.198
  • 2009 Impact Factor 3.700
  • 2008 Impact Factor 2.371
  • 2007 Impact Factor 2.544
  • 2006 Impact Factor 2.403
  • 2005 Impact Factor 2.041
  • 2004 Impact Factor 1.951
  • 2003 Impact Factor 1.921
  • 2002 Impact Factor 1.587
  • 2001 Impact Factor 1.227
  • 2000 Impact Factor 1.336
Note: impact factor data for reference only

3-Years Average
Impact Factor


3-Years Growth
Impact Factor


5-Years Average
Impact Factor


5-Years Growth
Impact Factor


See what other people are reading


Other Journal Impact Indicator

Any journal impact factor or scientometric indicator alone will not give you the full picture of a science journal. That’s why every year, scholars review current metrics to improve upon them and sometimes come up with new ones. There are also other factors to sider for example, H-Index, Self-Citation Ratio, SJR (SCImago Journal Rank Indicator) and SNIP (Source Normalized Impact per Paper). Researchers may also consider the practical aspect of a journal such as publication fees, acceptance rate, review speed.

(Read More)

Food Hydrocolloids


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


Food Hydrocolloids

SCImago Journal Rank (SJR)

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.