Food Hydrocolloids

Aims & Scope

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products.

Hydrocolloids are defined as polysaccharides and proteins of commercial importance.

The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance.

Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.

The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential.

The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	12.4

Journal Rank

Year	Value
2024	792

Journal Citation Indicator

Year	Value
2024	39196

SJR (SCImago Journal Rank)

Year	Value
2024	2.837

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	235

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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, Chemical Engineering and Chemistry, 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.

• Functional and bioactive properties of collagen and gelatin from alternative sources: A review

  Citation: 1597

  Authors: M.C., B., M.E., M.P.

• Hydrocolloids at interfaces and the influence on the properties of dispersed systems

  Citation: 1510

  Authors: Eric

• Polysaccharide-based films and coatings for food packaging: A review

  Citation: 1102

  Authors: Patricia, Gonzalo, José A., Manuel

• Hydrocolloids as emulsifiers and emulsion stabilizers

  Citation: 1087

  Authors: Eric

• Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

  Citation: 997

  Authors: A.A., Rajeev

• Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract

  Citation: 945

  Authors: Ubonrat, Bruce R.

• Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

  Citation: 863

  Authors: Jaspreet, Lovedeep, O.J.

• Soy proteins: A review on composition, aggregation and emulsification

  Citation: 849

  Authors: K., Y., S., G.O.

• A review on the use of cyclodextrins in foods

  Citation: 776

  Authors: G., C., J.C., R., J.

• Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

  Citation: 758

  Authors: Cheng, David Julian

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