Food Hydrocolloids For Health

杂志介绍

Food Hydrocolloids For Health杂志介绍

《Food Hydrocolloids For Health》是一本以English为主的未开放获取国际优秀期刊，中文名称食品胶体对健康的益处，本刊主要出版、报道农林科学-应用化学领域的研究动态以及在该领域取得的各方面的经验和科研成果，介绍该领域有关本专业的最新进展，探讨行业发展的思路和方法，以促进学术信息交流，提高行业发展。该刊已被国际权威数据库SCIE收录，为该领域相关学科的发展起到了良好的推动作用，也得到了本专业人员的广泛认可。该刊最新影响因子为5.4，最新CiteScore 指数为10.5。

本刊近期中国学者发表的论文主要有：

• Enhancing gastrointestinal survival of probiotics using calcium alginate-based liquid-core beads: A strategy for modulating the gut microbiota in childre

  Author: Liu, Yang; Fang, Sicong; Xv, Fan; Song, Yilin; Fu, Zhengke; Chen, Ling; Xu, Feifei; Chen, Maoshen; Zhong, Fang; Liu, Fei

• Hydrocolloid-assisted strategies for developing low-glycemic index rice: Mechanistic roles of starch modification, bioactive fortification, and processing innovation

  Author: Ketnawa, Sunantha; Tian, Jinhu; Ogawa, Yukiharu; Singh, Jaspreet; Kaur, Lovedeep; Phongthai, Suphat; Tanongkankit, Yardfon; Issara, Utthapon; Phungamngoen, Chanthima; Donlao, Natthawuddhi

• Moisture content as a critical factor: balancing microstructural integrity and cooking quality in frozen potato starch noodle

  Author: Yuan, Yajie; Zhang, Xingyu; Ji, Na; Sun, Qingjie; Li, Man; Qin, Yang; Sun, Pengdong

• Valorization of soybean seed coat pectic fibers as functional food hydrocolloids with anti-obesity activit

  Author: Liu, Xiaoyi; Chen, Guowei; Chen, Junliang; Huo, Jiahong; Yao, Hong; Battino, Maurizio; Bai, Weibin; Tian, Lingmin

英文介绍

Food Hydrocolloids For Health杂志英文介绍

Food Hydrocolloids for Health is an academic journal dedicated to interdisciplinary research in the fields of food colloid science and health. This journal aims to explore the application of food colloids in the food industry and their potential impact on human health. Food colloids, as a type of food additive, are widely used in food processing, such as improving taste, stabilizing structure, and controlling release. However, there are still many controversies and unknowns regarding the long-term effects of food colloids on health.

The magazine aims to provide a platform for communication and discussion among academia, the food industry, and regulatory agencies by publishing high-quality research papers and review articles. This journal focuses on the safety, nutritional value, and potential impact on human health of food colloids, in order to provide scientific basis and guidance for consumers and the food industry. Through the publication of this journal, readers can learn about the latest research progress in the field of food colloids, including their applications in the food industry, potential impacts on human health, and future research directions. At the same time, this journal also helps to promote academic exchanges and cooperation in the field of food colloids, and advance the further development of related research.