Food Hydrocolloids For Health

杂志介绍

Food Hydrocolloids For Health杂志介绍

《Food Hydrocolloids For Health》是一本以English为主的开放获取国际优秀期刊，中文名称食品胶体对健康的益处，本刊主要出版、报道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4.6，最新CiteScore 指数为4.5。

本刊近期中国学者发表的论文主要有：

• Cruciferin improves stress resistance and simulated gastrointestinal survival of probiotic Limosilactobacillus reuteri in the model encapsulation system

  Author: Akbari, Ali; Ganzle, Michael G.; Wu, Jianping

• Hydrogen-assisted facile synthesis of N,N,N-trimethyl chitosan stabilized zinc oxide nanoparticles and its influence on the quality of Solanum lycopersicum L

  Author: Alli, Yakubu Adekunle; Ogunleye, Moyosoreoluwa Temitayo; Ejeromedoghene, Onome; Adewuyi, Sheriff; Bodunde, Jacob Goke; Balla, Fall; Akiode, Olubunmi Kolawole; Oladoye, Peter Olusakin; Oluwole, Kehinde Samson; Thomas, Sabu

• Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice

  Author: Thuengtung, Sukanya; Ketnawa, Sunantha; Ding, Yichen; Cai, Yidi; Ogawa, Yukiharu

英文介绍

Food Hydrocolloids For Health杂志英文介绍

Food Hydrocolloids for Health is an academic journal dedicated to interdisciplinary research in the fields of food colloid science and health. This journal aims to explore the application of food colloids in the food industry and their potential impact on human health. Food colloids, as a type of food additive, are widely used in food processing, such as improving taste, stabilizing structure, and controlling release. However, there are still many controversies and unknowns regarding the long-term effects of food colloids on health.

The magazine aims to provide a platform for communication and discussion among academia, the food industry, and regulatory agencies by publishing high-quality research papers and review articles. This journal focuses on the safety, nutritional value, and potential impact on human health of food colloids, in order to provide scientific basis and guidance for consumers and the food industry. Through the publication of this journal, readers can learn about the latest research progress in the field of food colloids, including their applications in the food industry, potential impacts on human health, and future research directions. At the same time, this journal also helps to promote academic exchanges and cooperation in the field of food colloids, and advance the further development of related research.