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Food Hydrocolloids- Impact Score, Overall Ranking, h-index, SJR, Rating, Publisher, ISSN, and Other Important Metrics

Last Updated on May 27, 2022

Impact Score

10.46

h-Index

 174

Rank

 1120

SJR

 2.132

Note: The impact score 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

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 174
Overall Rank/Ranking 1120
SCImago Journal Rank (SJR) 2.132
Impact Score 10.46
Publisher Elsevier
Country Netherlands
ISSN 0268005X




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 1120. According to SCImago Journal Rank (SJR), this journal is ranked 2.132. 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 174. 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 21607 articles during the last 3 years (Preceding 2021).




Food Hydrocolloids Impact Score 2021-2022


The impact score (IS) 2021 of Food Hydrocolloids is 10.46, which is computed in 2022 as per its definition. Food Hydrocolloids IS is increased by a factor of 1.52 and approximate percentage change is 17% when compared to preceding year 2020, which shows a rising trend. The impact score (IS), 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 Score 2022 Prediction


IS 2021 of Food Hydrocolloids is 10.46. If the same upward trend persists, impact score may rise in 2022 as well.


Impact Score Trend


Year wise Impact Score (IS) of Food Hydrocolloids. Based on Scopus data.


Year Impact Score (IS)
2022/2023 Coming Soon
2021 10.46
2020 8.94
2019 7.54
2018 6.29
2017 5.50
2016 5.17
2015 4.52
2014 4.94

Food Hydrocolloids h-index


  Table Setting

Food Hydrocolloids has an h-index of 174. It means 174 articles of this journal have more than 174 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 1120. According to SCImago Journal Rank (SJR), this journal is ranked 2.132. 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.


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, 1995-2022. 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.


Credits and Sources


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



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Jasper


Year wise Impact Score (IS) of Food Hydrocolloids

Impact Score Table

Year Impact Score (IS)
2022/2023 Coming Soon
2021 10.46
2020 8.94
2019 7.54
2018 6.29
2017 5.50
2016 5.17
2015 4.52
2014 4.94



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