Food Hydrocolloids

Food Hydrocolloids - ISSN 0268-005X
Source Normalized Impact per Paper (SNIP): 2.198 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.
SCImago Journal Rank (SJR): 2.16 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.
Impact Factor: 7.053 (2019) Impact Factor:
The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
5 Year Impact Factor: 7.077 (2019) Five-Year Impact Factor:
To calculate the five year Impact Factor, citations are counted in 2016 to the previous five years and divided by the source items published in the previous five years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
Volumes: Volume 12
Issues: 12 issues
ISSN: 0268005X
Editor-in-Chief: Williams

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Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the stability, texture and organoleptic properties. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.

The main areas of interest are:

  • Chemical and physicochemical characterisation
  • Thermal properties including glass transitions and conformational changes
  • Rheological properties including viscosity, viscoelastic properties and gelation behaviour
  • The influence on organoleptic properties
  • Interfacial properties including stabilisation of dispersions, emulsions and foams
  • Film forming properties with application to edible films and active packaging
  • Encapsulation and controlled release of active compounds
  • The influence on health including their role as dietary fibre
  • Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes
  • New hydrocolloids and hydrocolloid sources of commercial potential

The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.

Food Hydrocolloids has an open access companion Journal, Food Hydrocolloids for Health, devoted to hydrocolloids applied in human health and nutrition.