SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.
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.
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)
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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