中外食品杂志投稿要求

赤雪韶年 2小时前发布 赞 726

你好，投稿要求如下： 期刊名 food hydrocolloids 出版周期: Bimonthly近四年影响因子 2013年度 2012年度 2011年度 2010年度 28 494 473 659 中科院杂志分区 食品科技分类下的 2 区期刊 这个杂志比较专业，审稿周期一般是4-6周，主编非常负责任，如果文章做的很有新意或者比较深入的话，可尝试投稿，毕竟机会还是不小的。出版社或管理机构 杂志由 ELSEVIER SCI LTD 出版或管理。 ISSN号：0268-005X 杂志简介/稿件收录要求 Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and In particular, Food Hydrocolloids covers: the full scope of hydrocolloids behaviour, including isolation procedures, analytical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extraction and work-up of food hydrocolloids; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components; and toxicological, physiological and metabolic studies of hydrocolloids including associated legislative

xsanbry 1小时前发布 赞 845

一、要知道自己的文章属于哪一类的（花时间去了解一下自己所写的文章和要投的杂志风格是否一致），否则很容易被杂志列入黑名单。二、要查清楚所投杂志的周期，是旬刊，半月刊，月刊，还是季刊？三、要了解所投杂志的级别（重点、核心，还是普通），了解之后再根据自己的文章质量选择相关杂志。四、杂志分为学报和普通杂志，应选择与自己专业关系密切的杂志，投学报也可以。五、要注意自己文章的篇幅，比较严谨的水平较高的杂志一般要求字数8000左右，甚至要求10000—15000字，因为只有这样才能把问题讲清楚。六、严格按照杂志的版式投稿。