Food Hydrocolloids

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 products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or processing conditions to enhance formulated product properties will not be considered for publication.

The main areas of interest are:

Chemical and physicochemical characterisation of hydrocolloid materials

The rheological properties of hydrocolloid solutions including viscosity, viscoelastic properties and gelation behaviour

The influence of hydrocolloids on food microstructure, texture and organoleptic properties

The interfacial properties of hydrocolloids including stabilisation of dispersions, emulsions and foams

Interactions in mixed hydrocolloid systems including phase behaviour, complexation and conjugation

The film forming properties of hydrocolloids with application in edible films, coatings and active packaging

The function and performance of hydrocolloids in 3D printing formulations for food applications

The encapsulation and controlled release of active compounds for inclusion in food formulations

The modification of hydrocolloid functionality through chemical, biochemical and physical processes

The physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in foods

Health aspects, particularly the role of hydrocolloids as dietary fibre

Manuscripts that deal with the use of hydrocolloids in medical settings such as encapsulation of drugs, wound dressings and tissue engineering or research involving animal studies will not be considered for publication in Food Hydrocolloids. Such work would be more appropriate for publication in Food Hydrocolloids for Health. This is an open access companion Journal devoted to hydrocolloids applied in human health and nutrition.

The Food Hydrocolloids Journal publishes Review articles that provide a focussed overview of the latest developments in emerging topics of specific interest to researchers in this field of activity.