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

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Description

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