Food Chemistry

杂志介绍

Food Chemistry杂志介绍

《Food Chemistry》是一本以English为主的未开放获取国际优秀期刊，中文名称食品化学，本刊主要出版、报道农林科学-CHEMISTRY, APPLIED领域的研究动态以及在该领域取得的各方面的经验和科研成果，介绍该领域有关本专业的最新进展，探讨行业发展的思路和方法，以促进学术信息交流，提高行业发展。该刊已被国际权威数据库SCIE收录，为该领域相关学科的发展起到了良好的推动作用，也得到了本专业人员的广泛认可。该刊最新影响因子为8.5，最新CiteScore 指数为16.3。

本刊近期中国学者发表的论文主要有：

• A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage

  Author: Wang, Haoran; Suo, Ran; Liu, Xingbo; Wang, Yangyang; Sun, Jianfeng; Liu, Yaqiong; Wang, Wenxiu; Wang, Jie

• Synthesize of the chitosan-TPP coated betanin-quaternary ammonium-functionalized mesoporous silica nanoparticles and mechanism for inhibition of advanced glycation end products formation

  Author: Xu, Jiahao; You, Lijun; Zhao, Zhengang

• Inducing the structural interplay of binary pulse protein complex to stimulate the solubilization of chickpea (Cicer arietinum L.) protein isolate

  Author: Teng, Yongxin; Zhang, Ting; Dai, Hongmin; Wang, Yabin; Xu, Jianteng; Zeng, Xin-An; Li, Bin; Zhu, Xiangwei

• Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure

  Author: Feng, Xiya; Huang, Pimiao; Duan, Ping; Wang, Hongwei; Kan, Jianquan

英文介绍

Food Chemistry杂志英文介绍

Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.