Food hydrocolloids
| Food hydrocolloids
|
|
|---|---|
| description | Peer-reviewed journal |
| Area of Expertise | chemistry |
| language | English |
| publishing company | Elsevier ( United States of America ) |
| First edition | 1986 |
| Frequency of publication | 6 / year |
| Web link | Website of the magazine |
| ISSN |
0268-005X |
Food Hydrocolloids is a scientific journal published by Elsevier-Verlag. The first issue appeared in 1986. The magazine is currently published six times a year. Articles are published dealing with various aspects of macromolecules in food.
The impact factor in 2014 was 4.09. According to the statistics of the ISI Web of Knowledge , the journal with this impact factor ranks third out of 70 journals in the applied chemistry category and sixth out of 123 journals in the food science and technology category.
Individual evidence
- ↑ website of the journal ; Retrieved November 24, 2014.
- ↑ 2014 Journal Citation Reports, Science Edition (Thomson Reuters, 2015).