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Food Hydrocolloids

Journal Abbreviation: FOOD HYDROCOLLOID
Journal ISSN: 0268-005X

About Food Hydrocolloids

    Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.
Year Impact Factor (IF) Total Articles Total Cites
2022 (2023 update) 10.7 - 63773
2021 11.504 - 59457
2020 9.147 776 42938
2019 7.053 699 30169
2018 5.839 567 23287
2017 5.089 449 18877
2016 4.747 503 15392
2015 3.858 386 12203
2014 4.090 370 10107
2013 4.280 241 8360
2012 3.494 213 6307
2011 3.473 234 5607
2010 2.659 92 4540

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