Food Hydrocolloids For Health

雜志介紹

Food Hydrocolloids For Health雜志介紹

《Food Hydrocolloids For Health》是一本以English為主的開放獲取國際優秀期刊，中文名稱食品膠體對健康的益處，本刊主要出版、報道領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為4.6，最新CiteScore 指數為4.5。

本刊近期中國學者發表的論文主要有：

• 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

英文介紹

Food Hydrocolloids For Health雜志英文介紹

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.