Food and Function

Aims & Scope

Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food.

The journal focuses on food and the functions of food in relation to health by describing (the): -Physical properties and structure of food -Chemistry of food components -Biochemical and physiological actions of food components -Nutritional aspects of food -Toxicological responses to food components -Clinical and population studies using food or food components Examples of topics that are of (special) interest to be published in Food & Function are: -Chemistry and physics of food digestion processes -Relationship between the physical properties/structure of food and nutrition and health - for example, nutrient release and uptake -Molecular properties and physiological effects of food components (novel ingredients, food substitutes, phytochemicals, bioactives, allergens, flavours and fragrances) -Efficacy and mechanisms of bioactives in the body - including biomarkers -Effects of food contaminants - including toxicology and metabolism -Nutrient physiology/metabolism and interactions -Role of nutrition and diet in disease

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	5.4
2024	5.10

Journal Rank

Year	Value
2024	3578

Journal Citation Indicator

Year	Value
2024	17752

SJR (SCImago Journal Rank)

Year	Value
2024	1.194

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	131

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science
• Medline

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Medicine, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

  Citation: 4751

  Authors: M., M., P., S., T., C., F., R., M., D., C., L., M., S., B., S., U., A., A., S., D. J., O., I., C. N., R. P., G. E., M. S. J., W., A.

• The effects of polyphenols and other bioactives on human health

  Citation: 877

  Authors: César G., Kevin D., David O., Francisco A.

• Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review

  Citation: 564

  Authors: Shujun, Les

• Phenolic compounds: current industrial applications, limitations and future challenges

  Citation: 560

  Authors: Bianca R., Sandrina A., M. Beatriz P. P., Lillian, Isabel C. F. R.

• Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites

  Citation: 536

  Authors: Maria, Mireia, Fernando, Rafael, Ignacio, Carmen, Cristina, Begoña

• Dietary protein intake and human health

  Citation: 531

  Authors: Guoyao

• Anti-inflammatory activity of natural dietary flavonoids

  Citation: 460

  Authors: Min-Hsiung, Ching-Shu, Chi-Tang

• A combination of quercetin and resveratrol reduces obesity in high-fat diet-fed rats by modulation of gut microbiota

  Citation: 440

  Authors: Le, Qi, Weini, Feng, Hongyi, Mingmei

• Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides

  Citation: 428

  Authors: Purnima, Michael John

• Coffee: biochemistry and potential impact on health

  Citation: 426

  Authors: Iziar A., Michael N., Michael E. J., Hiroshi, Alan

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