| 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 |
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.
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).
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.
Impact IF 2022 of Food Hydrocolloids is 12.34. If the same upward trend persists, Impact IF may rise in 2023 as well.
| 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 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.
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.
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.
| 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 |
| 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 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.
Visit the official website of the journal/conference to check the further details about the call for papers.
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.
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.
The acceptance rate/percentage of any academic journal/conference depends upon many parameters. Some of the critical parameters are listed below.
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.
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.
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.
The latest h-index of the Food Hydrocolloids is 191.
The Food Hydrocolloids is published by the Elsevier, with its country of publication being the Netherlands.
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.
The standard ISO4 abbreviation for the Food Hydrocolloids is Food Hydrocoll..
Food Hydrocolloids is classified as a journal that the Elsevier publishes.
The Food Hydrocolloids encompasses the following areas:
For a more comprehensive understanding of its scope, check the official website of this journal.
The Food Hydrocolloids is assigned the following International Standard Serial Numbers (ISSN): 0268005X.
The best quartile for the Food Hydrocolloids is Q1 (2022).
The Food Hydrocolloids coverage history can be summarized as follows: 1986, 1995-2023.
| Journal/Conference/Workshop/Book Title | Type | Ranking | Publisher | h-index | Impact Score |
|---|---|---|---|---|---|
| Zeitschrift fur Germanistische Linguistik | journal | 22945 | De Gruyter Mouton | 15 | 0.19 |
| Proceedings of the Spring Technical Conference of the ASME Internal Combustion Engine Division | conference and proceedings | 17477 | 16 | 0.00 | |
| SPE Production and Operations Symposium, Proceedings | conference and proceedings | 15907 | 21 | 0.00 | |
| Istanbul University - Journal of Electrical and Electronics Engineering | journal | 24654 | University of Istanbul | 0 | 0.00 |
| International Journal of Applied Linguistics | journal | 7321 | Wiley-Blackwell Publishing Ltd | 51 | 2.00 |
| Sapporo Medical Journal | journal | 20468 | Cancer Research Institute, Sapporo Medical University | 3 | 0.00 |
| Epigenetics | journal | 2362 | Landes Bioscience | 105 | 4.11 |
| Physics and Chemistry of the Earth | journal | 12927 | Pergamon Press Ltd. | 33 | 0.00 |
| European Journal of Wildlife Research | journal | 8709 | Springer Verlag | 56 | 1.99 |
| Himalayan Geology | journal | 14451 | Wadia Institute of Himalayan Geology | 16 | 1.41 |
| 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 |
