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Food Hydrocolloids

Impact, Factor and Metrics, Impact Score, Ranking, h-index, SJR, Rating, Publisher, ISSN, and More

Last Updated on October 31, 2023

Impact Score

2022-2023

12.34

h-Index

2022-2023

 191

Rank

2022-2023

 830

SJR

2022-2023

 2.578

Note: The impact score or impact index shown here is equivalent to the average number of times documents published in a journal/conference in the past two years have been cited in the current year (i.e., Cites / Doc. (2 years)). It is based on Scopus data and can be a little higher or different compared to the impact factor (IF) produced by Journal Citation Report. Please refer to the Web of Science data source to check the exact journal impact factor ™ (Thomson Reuters) metric.

Important Metrics and Factor

Title Food Hydrocolloids
Abbreviation Food Hydrocoll.
Publication Type Journal
Subject Area, Categories, Scope Chemical Engineering (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1); Food Science (Q1)
h-index 191
Overall Rank/Ranking 830
SCImago Journal Rank (SJR) 2.578
Impact Score 12.34
Publisher Elsevier
Country Netherlands
ISSN 0268005X
Best Quartile Q1
Coverage History 1986, 1995-2023




Aim and Scope


Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. 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 coalescence.


About Food Hydrocolloids


Food Hydrocolloids is a journal covering the technologies/fields/categories related to Chemical Engineering (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1); Food Science (Q1). It is published by Elsevier. The overall rank of Food Hydrocolloids is 830. According to SCImago Journal Rank (SJR), this journal is ranked 2.578. SCImago Journal Rank is an indicator, which measures the scientific influence of journals. It considers the number of citations received by a journal and the importance of the journals from where these citations come. SJR acts as an alternative to the Journal Impact Factor (or an average number of citations received in last 2 years). This journal has an h-index of 191. The best quartile for this journal is Q1.

The ISSN of Food Hydrocolloids journal is 0268005X. An International Standard Serial Number (ISSN) is a unique code of 8 digits. It is used for the recognition of journals, newspapers, periodicals, and magazines in all kind of forms, be it print-media or electronic. Food Hydrocolloids is cited by a total of 29174 articles during the last 3 years (Preceding 2022).


Food Hydrocolloids Impact IF 2022-2023


The Impact IF 2022 of Food Hydrocolloids is 12.34, which is computed in 2023 as per its definition. Food Hydrocolloids IF is increased by a factor of 1.8 and approximate percentage change is 17.08% when compared to preceding year 2021, which shows a rising trend. The impact IF, also denoted as Journal impact score (JIS), of an academic journal is a measure of the yearly average number of citations to recent articles published in that journal. It is based on Scopus data.

Table Setting

Food Hydrocolloids Impact IF 2023 Prediction


Impact IF 2022 of Food Hydrocolloids is 12.34. If the same upward trend persists, Impact IF may rise in 2023 as well.


Impact IF Trend


Year wise Impact IF of Food Hydrocolloids. Based on Scopus data.


Year Impact IF
2023/2024 Coming Soon
2022 12.34
2021 10.54
2020 9.09
2019 7.72
2018 6.30
2017 5.62
2016 5.20
2015 4.58
2014 4.98

Food Hydrocolloids h-index


  Table Setting

Food Hydrocolloids has an h-index of 191. It means 191 articles of this journal have more than 191 number of citations. The h-index is a way of measuring the productivity and citation impact of the publications. The h-index is defined as the maximum value of h such that the given journal/author has published h papers that have each been cited at least h number of times.




Food Hydrocolloids ISSN


The ISSN of Food Hydrocolloids is 0268005X. ISSN stands for International Standard Serial Number.

An ISSN is a unique code of 8 digits. It is used for the recognition of journals, newspapers, periodicals, and magazines in all kind of forms, be it print-media or electronic.

Table Setting

Food Hydrocolloids Rank and SCImago Journal Rank (SJR)


The overall rank of Food Hydrocolloids is 830. According to SCImago Journal Rank (SJR), this journal is ranked 2.578. SCImago Journal Rank is an indicator, which measures the scientific influence of journals. It considers the number of citations received by a journal and the importance of the journals from where these citations come.

SJR of Food Hydrocolloids by Year


Year SJR
2023/2024 Coming Soon
2022 2.578
2021 2.132
2020 2.471
2019 2.160
2018 2.055
2017 1.991
2016 2.030
2015 1.802
2014 2.232

Ranking of Food Hydrocolloids by Year


Year Ranking
2023/2024 Coming Soon
2022 830
2021 1120
2020 931
2019 1149
2018 1310
2017 1391
2016 1353
2015 1743
2014 1133

Food Hydrocolloids Publisher


Table Setting

Food Hydrocolloids is published by Elsevier. It's publishing house is located in Netherlands. Coverage history of this journal is as following: 1986, 1995-2023. The organization or individual who handles the printing and distribution of printed or digital publications is known as Publisher.


Call For Papers


Visit the official website of the journal/conference to check the further details about the call for papers.


Abbreviation


The IS0 4 standard abbreviation of Food Hydrocolloids is Food Hydrocoll.. This abbreviation ('Food Hydrocoll.') is well recommended and approved for the purpose of indexing, abstraction, referencing and citing goals. It meets all the essential criteria of ISO 4 standard.

ISO 4 (International Organization for Standardization 4) is an international standard that defines a uniform and consistent system for abbreviating serial publication titles and journals.


How to publish in Food Hydrocolloids


If your research field is/are related to Chemical Engineering (miscellaneous) (Q1); Chemistry (miscellaneous) (Q1); Food Science (Q1), then please visit the official website of this journal.


Acceptance Rate


The acceptance rate/percentage of any academic journal/conference depends upon many parameters. Some of the critical parameters are listed below.

  • The demand or interest of researchers/scientists in publishing in a specific Journal/Conference.
  • Peer review complexity and timeline.
  • The mix of unsolicited and invited submissions.
  • The time it takes from manuscript submission to final publication.
  • And Many More.

It is essential to understand that the acceptance rate/rejection rate of papers varies among journals. Some Journals considers all the manuscripts submissions as a basis of acceptance rate computation. On the other hand, few consider the only manuscripts sent for peer review or few even not bother about the accurate maintenance of total submissions. Hence, it can provide a rough estimation only.

The best way to find out the acceptance rate is to reach out to the associated editor or to check the official website of the Journal/Conference.



Frequently Asked Questions (FAQs)


What's the latest impact IF of the Food Hydrocolloids?

Food Hydrocolloids latest impact IF is 12.34. It's evaluated in the year 2022. The highest and the lowest impact IF or impact score of this journal are 12.34 (2022) and 4.58 (2015), respectively, in the last 9 years. Moreover, its average IS is 7.37 in the previous 9 years.


What's the SCImago Journal Rank (SJR) of the Food Hydrocolloids?

The Food Hydrocolloids has an SJR (SCImago Journal Rank) of 2.578, according to the latest data. It is computed in the year 2023. In the past 9 years, this journal has recorded a range of SJR, with the highest being 2.578 in 2022 and the lowest being 1.802 in 2015. Furthermore, the average SJR of the Food Hydrocolloids over the previous 9-year period stands at 7.37.


What's the latest h-index of the Food Hydrocolloids?

The latest h-index of the Food Hydrocolloids is 191.


Who's the publisher of the Food Hydrocolloids?

The Food Hydrocolloids is published by the Elsevier, with its country of publication being the Netherlands.


What's the current ranking of the Food Hydrocolloids?

The Food Hydrocolloids is currently ranked 830 out of 27955 Journals, Conferences, and Book Series in the latest ranking. Over the course of the last 9 years, this journal has experienced varying rankings, reaching its highest position of 830 in 2022 and its lowest position of 1743 in 2015.


What's the abbreviation or short name for the Food Hydrocolloids?

The standard ISO4 abbreviation for the Food Hydrocolloids is Food Hydrocoll..


Is the "Food Hydrocolloids" classified as a Journal, Conference and Proceedings, Trade Journal or Book Series?

Food Hydrocolloids is classified as a journal that the Elsevier publishes.


What's the scope or major areas of the Food Hydrocolloids?

The Food Hydrocolloids encompasses the following areas:

  • Chemical Engineering (miscellaneous)
  • Chemistry (miscellaneous)
  • Food Science

For a more comprehensive understanding of its scope, check the official website of this journal.


What's the ISSN of the Food Hydrocolloids?

The Food Hydrocolloids is assigned the following International Standard Serial Numbers (ISSN): 0268005X.


What's the best quartile of the Food Hydrocolloids?

The best quartile for the Food Hydrocolloids is Q1 (2022).


What's the coverage history of the Food Hydrocolloids?

The Food Hydrocolloids coverage history can be summarized as follows: 1986, 1995-2023.


Credits and Sources


  • Scimago Journal & Country Rank (SJR), https://www.scimagojr.com/
  • Journal Impact Factor, https://clarivate.com/



Impact Score, h-Index, and Other Important Details of These Journals, Conferences, and Books


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Proceedings of the ASME Turbo Expo conference and proceedings 17577 54 0.00
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Journal of Classical Sociology journal 13766 SAGE Publications Ltd 27 0.83
Sapporo Medical Journal journal 20468 Cancer Research Institute, Sapporo Medical University 3 0.00
Proceedings of the Royal Society of Queensland journal 22998 Royal Society of Queensland 12 0.48
Transactions on Embedded Computing Systems journal 6019 Association for Computing Machinery (ACM) 61 2.25
Metascience journal 13645 Springer Nature 3 0.13
Journal of Digestive Diseases journal 5987 Wiley-Blackwell Publishing Ltd 59 2.77
Acta Literaria journal 26723 Universidad de Concepcion 6 0.06
Acta Colombiana de Psicologia journal 18258 Universidad Catolica de Colombia 15 0.73

Check complete list




Year wise Impact Score (IS) of Food Hydrocolloids

Impact Score Table

Year Impact Score (IS)
2023/2024 Coming Soon
2022 12.34
2021 10.54
2020 9.09
2019 7.72
2018 6.30
2017 5.62
2016 5.20
2015 4.58
2014 4.98



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