Food Structure

Food Structure - ISSN 2213-3291
Source Normalized Impact per Paper (SNIP): 1.422 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): 0.858 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: 3.064 (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)
Volumes: Volume 4
Issues: 4 issues
ISSN: 22133291
Editor-in-Chief: Calligaris

Institutional Subscription

This journal does not feature personal pricing and is not available for personal subscription.

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


Food Structure is the premier international forum devoted to the publication of high-quality articles related to food structure and functionality. All articles must highlight the significance of the research findings for the food science community and/or industry.

Topics of interest include, but are not limited to:

  • Structuring and de-structuring of dispersed food systems, such as emulsions and foams
  • Structuring and de-structuring of food systems containing hydrocolloids, crystals, particles and gels
  • Food structure design across the lifespan
  • Constructing food matrices for oral and gut functionality
  • Linking structure and functionality in foods using novel experimental and modelling approaches.

The journal does not consider articles on the following topics:
  • Manuscripts that only report qualitative findings, micrographs or that lack sound hypothesis-driven, quantitative structure-function research
  • Descriptive analysis of food composition, macroscopic properties and sensory properties with no link to food structure and functionality
  • Studies on the effect of formulation, processing and storage on the macroscopic properties of foods (e.g., sensory, texture, colour) and food stability that lack process-structure relationship
  • Description of biochemical processes (e.g., fermentation)
  • Manuscripts solely focused on nutrition and/or clinical trials