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About the journal

A companion Journal of Food Hydrocolloids



Food Hydrocolloids for Health is a gold Open Access, companion journal of Food Hydrocolloids. Its purpose is to focus on the applications of hydrocolloids to human health and nutrition, including but not limited to foods, and highlight their functional …

$2400

Article publishing charge
for open access

16 days
Time to first decision
102 days
Review time
102 days
Submission to acceptance

Co-Editors-in-Chief

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Articles

Taiwo Scholes Adewole, ... Adenike Kuku
June 2024View PDF
Ashkan Jebeli Javan, ... Nabi Shriatifar
June 2024View PDF
Lourembam Monika Devi, ... Laxmikant S. Badwaik
June 2024View PDF
Seyedeh Fatemeh Mousavi, ... Mohebbat Mohebbi
June 2024View PDF
Barbara da Silva Soares, ... Edwin Elard Garcia-Rojas
June 2024View PDF
Maria Semenova, Ana Pilosof
15 December 2023View PDF
Marco Garcia-Vaquero
15 December 2023View PDF
María Gabriela Kupervaser, ... Carola Andrea Sosa
15 December 2023View PDF

Special issues and article collections

Fundamentals and Application of Food Hydrocolloids

Edited by Professor. Katsuyoshi Nishinari, Professor. Yapeng Fang, Dr. Shingo Matsukawa
13 March 2023

Fundamentals and Application of Food Hydrocolloids

Edited by Katsuyoshi Nishinari, Hubei University of Technology, Wuhan, China, Yapeng Fang, Shanghai Jiao Tong University School of Agriculture and Biology, Shanghai, China, Shingo Matsukawa, Tokyo University of Marine Science and Technology, Minato-Ku, Japan
28 November 2022

Partner journals

Food Hydrocolloids

Food Hydrocolloids

Supports open access

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food …

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