Food Structure

Aims & Scope

Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure.

The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.).

Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted.

Significance of the research findings for the food science community and/or industry must also be highlighted.

Original research articles as well as review articles as they relate to food structure and functionality are welcomed.

The key areas of interest include: i) Food product and ingredient design with programmed functionality ii) Food physical chemistry and materials science iii) Computer simulation and mathematical modeling of food structures iv) Sensory properties and oral processing of foods v) Novel microscopy, analysis and characterization techniques

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	5.9

Journal Rank

Year	Value
2024	3589

Journal Citation Indicator

Year	Value
2024	1008

SJR (SCImago Journal Rank)

Year	Value
2024	1.192

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	44

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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 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.

• Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues

  Citation: 305

  Authors: Jie Hong, Simon M., Allan K., Michael E.

• 3D printing of cereal-based food structures containing probiotics

  Citation: 171

  Authors: Lu, Yimin, Maarten A.I.

• Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions

  Citation: 161

  Authors: Qian, Baohua, Jianchun, Changyan, Peijun

• Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

  Citation: 146

  Authors: Ruann Janser Soares, Maria Aliciane Fontenele, André, Paula Kiyomi, Jessika Gonçalves, Ramon Peres, Hélia Harumi

• Microstructure of ethylcellulose oleogels and its relationship to mechanical properties

  Citation: 141

  Authors: Alexander K., Andrew J., Martin, John, Shai, Alejandro G.

• Functional emulsion gels as pork back fat replacers in Bologna sausage

  Citation: 139

  Authors: Camila, Guilherme, Alice Raissa, Letícia, Vitor Andre, Ana Paula Badan, Rosiane Lopes, Marise Aparecida Rodrigues

• Food oral processing: Some important underpinning principles of eating and sensory perception

  Citation: 127

  Authors: Jianshe

• Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate

  Citation: 113

  Authors: Qian, Yan, Jianchun, Qian, Baohua

• Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials

  Citation: 99

  Authors: Lara, Kirsi S., Carlos A.

• Structure–function relationships in food emulsions: Improving food quality and sensory perception

  Citation: 98

  Authors: Cheryl, David Julian

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