Food Science And Human Wellness

杂志介绍

Food Science And Human Wellness杂志介绍

《Food Science And Human Wellness》是一本以English为主的开放获取国际优秀期刊，中文名称食品科学与人类健康，本刊主要出版、报道农林科学-FOOD SCIENCE & TECHNOLOGY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5.6，最新CiteScore 指数为8.3。

本刊近期中国学者发表的论文主要有：

• Physicochemical properties and biological activities of polysaccharides from the peel of Dioscorea opposita Thunb. extracted by four different methods

  Author: Zhao, Zuowei; Wang, Li; Ruan, Yuan; Wen, Chunnan; Ge, Menghuan; Qian, Yanyan; Ma, Bingji

• Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss

  Author: Zhao, Wenzhu; Su, Lijun; Huo, Shitong; Yu, Zhipeng; Li, Jianrong; Liu, Jingbo

• Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model

  Author: Zhang, Mingcheng; Zhao, Xiaocao; Liu, Dengyong; Wang, Guan

• Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide

  Author: Zhang, Junmiao; Du, Hengjun; Ma, Ning; Zhong, Lei; Ma, Gaoxing; Pei, Fei; Chen, Hui; Hu, Qiuhui

英文介绍

Food Science And Human Wellness杂志英文介绍

Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.