Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or processing conditions to enhance formulated product properties will not be considered for publication.
Food Hydrocolloids (FH)
is :
International, Peer-Reviewed, Open Access, Refereed,
Food Science, Chemical Engineering, Biological Sciences, Surface Chemistry
,
Online
or
Print,
Bi-Monthly
Journal
UGC Approved, ISSN Approved: P-ISSN - 0268-005X, E-ISSN - 1873-7137, Established in - 1986, Impact Factor - 10.7
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