Food Hydrocolloids For Health

SCIE

国际简称：FOOD HYDROCOLL HLTH 参考译名：食品胶体对健康的益处

主要研究方向：Multiple 非预警期刊审稿周期：16 Weeks

《食品胶体对健康的益处》(Food Hydrocolloids For Health)是一本由Elsevier出版的以Multiple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。该期刊享有很高的科学声誉，影响因子不断增加，发行量也同样高。

2区中科院分区
Q1 JCR分区
65 年发文量
5.4 IF影响因子
未开放 是否OA
English 出版语言

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.

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Food Hydrocolloids For Health期刊信息

ISSN：2667-0259
出版语言：English
是否OA：未开放
出版地区：Netherlands
是否预警：否
出版商：Elsevier
Gold OA文章占比：100.00%
研究类文章占比：96.92%

Food Hydrocolloids For Health CiteScore评价数据（2026年6月最新版）

CiteScore

SJR

SNIP

CiteScore 指数

10.5

0.942

1.176

学科类别	分区	排名	百分位
大类：Nursing 小类：Nutrition and Dietetics	Q1	9 / 147	94%
大类：Nursing 小类：Gastroenterology	Q1	12 / 176	93%
大类：Nursing 小类：Food Science	Q1	36 / 420	91%
大类：Nursing 小类：Pharmaceutical Science	Q1	21 / 191	89%

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 Hydrocolloids For Health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	2区	CHEMISTRY, APPLIED 应用化学 FOOD SCIENCE & TECHNOLOGY 食品科技	2区 3区

Food Hydrocolloids For Health 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：CHEMISTRY, APPLIED	ESCI	Q1	17 / 77	78.6
学科：FOOD SCIENCE & TECHNOLOGY	ESCI	Q2	48 / 187	74.6
学科：CHEMISTRY, APPLIED	ESCI	Q1	17 / 77	78.57
学科：FOOD SCIENCE & TECHNOLOGY	ESCI	Q2	52 / 187	72.46

Food Hydrocolloids For Health历年数据统计

影响因子

中科院分区

Food Hydrocolloids For Health中国学者发文选摘

1、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

Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2026; Vol. 9, Issue , pp. -. DOI: 10.1016/j.fhfh.2026.100276
2、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

Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2026; Vol. 9, Issue , pp. -. DOI: 10.1016/j.fhfh.2026.100272
3、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

Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2026; Vol. 9, Issue , pp. -. DOI: 10.1016/j.fhfh.2026.100271
4、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

Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2026; Vol. 9, Issue , pp. -. DOI: 10.1016/j.fhfh.2026.100273
5、Impact of partial enzymatic hydrolysis on the transport and uptake of SPI nanoparticles post-digestio
Author: Chen, Ling; Lv, Yuan; Wang, Xiaoyong; Chen, Maoshen; Zhang, Hui

Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2025; Vol. 7, Issue , pp. -. DOI: 10.1016/j.fhfh.2025.100223
6、Synergistic anticancer enhancement: Sericin nanogels co-delivery of anthocyanin and cancer drugs irinotecan, paclitaxel, and oxaliplati
Author: Zhang, Lei; Hao, Minglu; Yao, Liang; Xue, Linyuan; Yu, Jingmou; Xing, Dongming; Chen, Pu

Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2025; Vol. 7, Issue , pp. -. DOI: 10.1016/j.fhfh.2025.100224
7、Impact of microencapsulation on E. coli transcriptome under simulated gastric stress: Implications for oral fecal microbiota transplant deliver
Author: Li, Jiayi; Wang, Yan; Yu, Han; Zeng, Qinlin; Ye, Peijia; Corke, Harold; Kabeer, Arakkaveettil Farha; Habimana, Olivier

Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2025; Vol. 7, Issue , pp. -. DOI: 10.1016/j.fhfh.2025.100214
8、Emulsion-enhanced synergy of walnut-derived hexapeptide (EPEVLR) and DHA in mitigating D-galactose-induced cognitive decline in mic
Author: Lin, Like; Zhang, Li; Li, Cong; Jin, Lihua; Wang, Rui; Shu, Yu; Chen, Bang; Shen, Yehua

Journal: FOOD HYDROCOLLOIDS FOR HEALTH. 2025; Vol. 7, Issue , pp. -. DOI: 10.1016/j.fhfh.2025.100215