Food Biophysics

Aims & Scope

Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology.

Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	3.2
2024	2.80

Journal Rank

Year	Value
2024	8063

Journal Citation Indicator

Year	Value
2024	606

SJR (SCImago Journal Rank)

Year	Value
2024	0.703

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	67

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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

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, Chemical Engineering, Chemistry and Immunology and Microbiology, 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.

• Cold Plasma: A novel Non-Thermal Technology for Food Processing

  Citation: 489

  Authors: Rohit, Chaitanya, Uday S.

• Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

  Citation: 380

  Authors: Jochen, Eric A., D. Julian, Kristberg, Thrandur, Tarek

• Double Emulsions Stabilized by Food Biopolymers

  Citation: 358

  Authors: Eric

• Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process

  Citation: 346

  Authors: Monika, Artur

• Ice Morphology: Fundamentals and Technological Applications in Foods

  Citation: 312

  Authors: Guillermo, José M.

• Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

  Citation: 247

  Authors: Yakoub, Hafid, Mohamed, Alberto

• Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion

  Citation: 221

  Authors: Saehun, Eric A., Yeonhwa, Jochen, D. Julian

• Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

  Citation: 218

  Authors: Anne, Jaspreet, Lovedeep, Harjinder

• Cold Plasma: an Alternative Technology for the Starch Modification

  Citation: 210

  Authors: Rohit, Deepak, U. S.

• Shear Nanostructuring of Monoglyceride Organogels

  Citation: 196

  Authors: Sara, Sonia, Edmund, Maria C., Alejandro G.

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