Food And Bioproducts Processing

SCI SCIE

国际简称：FOOD BIOPROD PROCESS 参考译名：食品和生物制品加工

主要研究方向：工程技术-工程：化工非预警期刊审稿周期：偏慢,4-8周

《食品和生物制品加工》(Food And Bioproducts Processing)是一本由Institution of Chemical Engineers出版的以工程技术-工程：化工为研究特色的国际期刊，发表该领域相关的原创研究文章、评论文章和综述文章，及时报道该领域相关理论、实践和应用学科的最新发现，旨在促进该学科领域科学信息的快速交流。该期刊是一本未开放期刊，近三年没有被列入预警名单。

3区中科院分区
Q2 JCR分区
225 年发文量
4.7 IF影响因子
未开放 是否OA
56 H-index
1991 创刊年份
Quarterly 出版周期
English 出版语言

Official Journal of the European Federation of Chemical Engineering:

Part C

FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.

Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.

The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:

• Primarily concerned with food formulation

• That use experimental design techniques to obtain response surfaces but gain little insight from them

• That are empirical and ignore established mechanistic models, e.g., empirical drying curves

• That are primarily concerned about sensory evaluation and colour

• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,

• Containing only chemical analyses of biological materials.

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Food And Bioproducts Processing期刊信息

ISSN：0960-3085
出版语言：English
是否OA：未开放
E-ISSN：1744-3571
出版地区：ENGLAND
是否预警：否
出版商：Institution of Chemical Engineers
出版周期：Quarterly
创刊时间：1991
开源占比：0.0805
Gold OA文章占比：25.32%
OA被引用占比：
出版国人文章占比：0
出版撤稿占比：
研究类文章占比：98.67%

Food And Bioproducts Processing CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

6.1

0.709

0.933

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q2	109 / 420	74%
大类：Agricultural and Biological Sciences 小类：General Chemical Engineering	Q2	83 / 270	69%
大类：Agricultural and Biological Sciences 小类：Biotechnology	Q2	120 / 325	63%
大类：Agricultural and Biological Sciences 小类：Biochemistry	Q2	167 / 448	62%

名词解释：CiteScore 是衡量期刊所发表文献的平均受引用次数，是在 Scopus 中衡量期刊影响力的另一个指标。当年CiteScore 的计算依据是期刊最近4年（含计算年度）的被引次数除以该期刊近四年发表的文献数。例如，2022年的 CiteScore 计算方法为：2022年的 CiteScore =2019-2022年收到的对2019-2022年发表的文件的引用数量÷2019-2022年发布的文献数量注：文献类型包括：文章、评论、会议论文、书籍章节和数据论文。

Food And Bioproducts Processing中科院评价数据

《新锐期刊分区表》（2026年3月发布）

Top期刊	综述期刊	大类学科		小类学科
否	否	农林科学	3区	BIOTECHNOLOGY & APPLIED MICROBIOLOGY 生物工程与应用微生物 ENGINEERING, CHEMICAL 工程：化工 FOOD SCIENCE & TECHNOLOGY 食品科技	3区 3区 3区

Food And Bioproducts Processing JCR评价数据

2025-2026年最新版

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：BIOTECHNOLOGY & APPLIED MICROBIOLOGY	SCIE	Q2	50 / 180	72.5
学科：ENGINEERING, CHEMICAL	SCIE	Q2	62 / 183	66.4
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	57 / 187	69.8
学科：BIOTECHNOLOGY & APPLIED MICROBIOLOGY	SCIE	Q2	63 / 180	65.28
学科：ENGINEERING, CHEMICAL	SCIE	Q1	43 / 183	76.78
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	54 / 187	71.39

Food And Bioproducts Processing历年数据统计

影响因子

中科院分区

Food And Bioproducts Processing中国学者发文选摘

1、Combinatorial optimization of fresh juice formulations for precision nutritional supplementation in unbalanced diet
Author: Wang, Xiaoya; Ding, Wanyi; Zhao, Sihan; Zhang, Hongchao; Wang, Jinfeng

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2026; Vol. 157, Issue , pp. 325-333. DOI: 10.1016/j.fbp.2026.03.024
2、Study of two-stage variable temperature heat pump drying process of chili pepper
Author: Xu, Nating; Wu, Weidong; Wang, Zilong; Zhu, Shiyao; Gao, Peng

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2026; Vol. 157, Issue , pp. 334-346. DOI: 10.1016/j.fbp.2026.03.026
3、Dynamic modeling of moisture and energy consumption in repeated steaming-drying of Rehmanniae Radi
Author: Hu, Xinyu; Hu, Zhaoji; Tu, Wenfeng; Huang, Zheng; Pan, Quan; Liu, Jun; Zhu, Jizhou

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2026; Vol. 157, Issue , pp. 414-427. DOI: 10.1016/j.fbp.2026.03.025
4、Ultrasound-assisted deep eutectic solvent extraction of flavonoids from citri reticulatae pericarpium: optimization, characterization, and molecular mechanism insight
Author: Zhang, Jian; Xia, Tianli; Ren, Yinfeng; Li, Bo; Chen, Chong; Jia, Shiru; Nian, Binbin; Liu, Yuanfa

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2026; Vol. 157, Issue , pp. 503-515. DOI: 10.1016/j.fbp.2026.03.028
5、Integrated visual and aroma-based control of fluidized-bed drying for green te
Author: Wang, Yibo; Song, Feihu; Jia, Xiaohu; Li, Zhenfeng; Song, Chunfang; Li, Jing; Jin, Guangyuan

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2026; Vol. 157, Issue , pp. 534-549. DOI: 10.1016/j.fbp.2026.03.031
6、Sequential recovery of phenolics, starch, and cellulose from potato peel waste and their valorization into preservative film
Author: Li, Haoxin; Hua, Chenhui; Mukhtar, Asad; Abugri, Albert; Yu, Xiaojie; Zhou, Cunshan; Ma, Haile

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2026; Vol. 157, Issue , pp. 1-13. DOI: 10.1016/j.fbp.2026.02.019
7、Evaluating the optimal wet crushing methods for cereals and legume
Author: Ke, Yingying; Deng, Lizhen; Dai, Taotao; Wang, Yihui; Feng, Yinong; Liang, Ruihong; Liu, Wei; Liu, Chengmei; Chen, Jun

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2026; Vol. 157, Issue , pp. 76-83. DOI: 10.1016/j.fbp.2026.03.003
8、Modulating probiotic stability via diacylglycerol phase behavior in co-encapsulation systems: The role of solid fat content and melting propertie
Author: Chen, Ying; Zhang, Fuyou; Zhang, Lin; Xu, Qingqing

Journal: FOOD AND BIOPRODUCTS PROCESSING. 2026; Vol. 157, Issue , pp. 187-196. DOI: 10.1016/j.fbp.2026.03.010