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FOOD HYDROCOLLOIDS

期刊標題檢索 FOOD HYDROCOLLO 最新評論: Did the original poster submit the article for review later? (2024-06-16)


期刊名稱:   ISSN:   主題領域:   影響因子範圍: -
索引:   類別:   開放訪問:   排序方式:

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期刊簡介
期刊名稱FOOD HYDROCOLLOIDS FOOD HYDROCOLLOIDS
LetPub Score
8.5
51 ratings
Rate

Reputation
9.0

Influence
8.2

Speed
8.4

期刊簡稱FOOD HYDROCOLLOID
ISSN0268-005X
h-index132
CiteScore
CiteScoreSJRSNIPCiteScore Rank
19.902.7172.236
Subject fieldQuartilesRankPercentile
Category: Agricultural and Biological Sciences
Subcategory: Food Science
Q18 / 389
Category: Agricultural and Biological Sciences
Subcategory: General Chemical Engineering
Q18 / 273
Category: Agricultural and Biological Sciences
Subcategory: General Chemistry
Q123 / 408

自引率 (2023-2024)16.40%自引率趨勢
掲載範囲
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.
官方網站https://www.journals.elsevier.com/food-hydrocolloids
在線稿件提交https://www.editorialmanager.com/FOODHYD
開放訪問No
出版商Elsevier
主題領域工程技术
出版國/地區UNITED STATES
發行頻率隔月刊行
創刊年1986
每年文章數1053每年文章數趨勢
黃金OA百分比14.35%
Web of Science 四分位
2023-2024
WOS Quartile: Q1

CategoryEditionJIF QuartileJIF RankingJIF Percentage
CHEMISTRY, APPLIEDSCIEQ13/74
FOOD SCIENCE & TECHNOLOGYSCIEQ14/173
索引 (SCI or SCIE)Science Citation Index
Science Citation Index Expanded
鏈接到PubMed Central (PMC)https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0268-005X%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: About 1.7 month(s)
來自Elsevier的數據: Average 9.2 Week(s)
競爭力 *來自作者的數據: About 50%
在線文章發布時間來自Elsevier的數據: Average 2.9 Week(s)
參考鏈接
相關期刊 【FOOD HYDROCOLLOIDS】CiteScore趨勢
自引率趨勢 每年文章數趨勢
作者評論
*所有的審稿過程指標,如接受率和審稿速度,僅限於用戶提交的稿件。因此,這些指標可能無法準確反映期刊的競爭力或速度。
  • 同一學科的期刊
  • CiteScore趨勢
  • 自引率趨勢
  • 每年文章數趨勢
  •  
    學科內的可信期刊 影響因子
    TRENDS IN FOOD SCIENCE & TECHNOLOGYH-index: 162

    CiteScore: 32.50
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYH-index: 82

    CiteScore: 26.20
    Food ChemistryH-index: 221

    CiteScore: 16.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONH-index: 135

    CiteScore: 22.60
    FOOD RESEARCH INTERNATIONALH-index: 134

    CiteScore: 12.50
    Innovative Food Science & Emerging TechnologiesH-index: 96

    CiteScore: 12.00
    LWT-FOOD SCIENCE AND TECHNOLOGYH-index: 115

    CiteScore: 11.80
    MEAT SCIENCEH-index: 142

    CiteScore: 13.00
    FOOD CONTROLH-index: 103

    CiteScore: 12.20
    Food and Bioprocess TechnologyH-index: 69

    CiteScore: 9.50
    學科內最受檢索的期刊 頁面查看次數
    Food Chemistry1088301
    FOOD RESEARCH INTERNATIONAL444374
    LWT-FOOD SCIENCE AND TECHNOLOGY438952
    FOOD CONTROL317299
    JOURNAL OF FOOD SCIENCE269728
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY197608
    TRENDS IN FOOD SCIENCE & TECHNOLOGY181919
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION170634
    MOLECULAR NUTRITION & FOOD RESEARCH167671
    Food Analytical Methods150739
  •  

    FOOD HYDROCOLLOIDS FOOD HYDROCOLLOIDS
    明年預測:
    穩步上升 無變化 逐步下降  刷新
  •  

     
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  [FOOD HYDROCOLLOIDS] 的評論撰寫評論
作者: Sicons


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-16 21:21:11 評論於
Did the original poster submit the article for review later?
(0) 讚! | Sicons

作者: Alen00


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-12 10:02:21 評論於
I have been with editor for 16 days
(0) 讚! | Alen00

作者: 发发发!中中中!


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-11 17:09:21 評論於
It has been 14 days with no news from the editor, and the date hasn't changed
(0) 讚! | 发发发!中中中!

作者: 发发发!中中中!


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-07 12:50:21 評論於
Still not submitted for review? It's been so long
(0) 讚! | 发发发!中中中!

作者: 发发发!中中中!


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-06-03 09:26:54 評論於
5.28 submit
5.29 with editor
(0) 讚! | 发发发!中中中!

作者: 发发发!中中中!


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-29 09:36:21 評論於
Just follow the Aiswell official account
(0) 讚! | 发发发!中中中!

作者: Accepted


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-18 15:14:45 評論於
Hello, I want to ask how did you know how many reviewers there were and even who the reviewers were? How did you get this information? I am very curious
(0) 讚! | Accepted

作者: BABAXU


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-05-09 09:51:38 評論於
4.26 submitted to journal
4.27 with editor
5.9 with editor
(0) 讚! | BABAXU

作者: 科研小小废柴


領域: 材料科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-20 10:12:52 評論於
Good luck, good luck
(1) 讚! | 科研小小废柴

作者: xiaolianguai


領域: 化学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-14 22:33:10 評論於
Generating PDF, please wait for a while
(0) 讚! | xiaolianguai

作者: Sara


領域: 环境科学与生态学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-13 20:39:32 評論於
Hello, I'd like to ask the teacher how to deal with the flashing of the "build pdf for approval" window?
(0) 讚! | Sara

作者: Sara


領域: 环境科学与生态学
審稿時間: 1.0 month(s)
結果: 拒稿


撰寫評論

2024-04-13 20:32:12 評論於
I would like to ask why the window flashes when submitting the manuscript, specifically at the "Build PDF for Approval" stage
(0) 讚! | Sara

作者: GAO008


領域: 材料科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-04-11 08:53:39 評論於
Was it sent for reevaluation after rework?
(0) 讚! | GAO008

作者: 科研顺利-accept


領域: 农林科学
審稿時間: 3.0 month(s)
結果: 修改後接受


撰寫評論

2024-03-28 19:29:29 評論於
Share your submission experience this time, it was quite challenging. Two days after the decision was in process, the editor suggested resubmitting instead of direct rejection. The reason for the suggestion to resubmit was that it did not fit the scope of the journal. This reason certainly didn't convince me and my boss, as how could we submit to your journal if it didn't fit the scope. After my boss sent an appeal letter, the chief editor replied and sent it for review three days later. The long process of review then followed.

After 25 days, there was a major revision in the first review, with three reviewers, one rejecting it and two providing positive feedback.
After 10 days of revisions and resubmission, half a month later, the second review still required a major revision. The reviewer who initially rejected it provided specific comments in the second round, while the other two reviewers were not satisfied with some responses and requested further revisions.
Another 10 days for revisions, in the third review another major revision was required, with one reviewer suggesting acceptance and the other two raising additional questions.
After another 10 days of revisions, the fourth review finally accepted the submission. Not sure if the editor was worn out or if the reviewers had a change of heart, but it was really exhausting.

The review process completely depends on the speed of the reviewers. The editors of the journal were very efficient, as in each round of revisions, once feedback was received, they made a decision on the same day. Truly impressive speed
(0) 讚! | 科研顺利-accept

作者: gxddd19


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-03-28 08:55:43 評論於
The first review process is relatively fast, but it becomes very slow after major revisions are made. One of the original reviewers quickly completes the review, while the other one does not accept the manuscript and the editor does not push for progress. The status remains "under review" indefinitely. Is the second review process also going to be this slow now?
(0) 讚! | gxddd19

作者: 哆咪妈妈


領域: 医学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-03-12 16:15:05 評論於
The journal has a very fast processing speed, submitted on February 13, 2024, under review on February 15, and required reviews completed as of March 10
(0) 讚! | 哆咪妈妈

作者: cccccczzzzzzzz


領域: 农林科学
審稿時間: 3.0 month(s)
結果: 拒稿


撰寫評論

2024-03-07 23:28:01 評論於
1.22 STJ
1.23 with editor
1.25 under review (4 reviewers)
1.26 under review (1st reviewer accepted)
2.5 under review (4 reviewers accepted)
2.6 under review (1 reviewer accepted)
2.7 under review (1 reviewer accepted)
2.13 under review (review process completed)
2.26 rrc (review process completed)
3.5 reject
It took me so long, low efficiency
(0) 讚! | cccccczzzzzzzz

作者: GAO008


領域: 材料科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2024-01-12 09:21:22 評論於
Hello, I am also one of the two reviewers who accepted the invitation, but the second reviewer has not completed the review yet. Have you urged them? How long does this journal give reviewers to review? It has been more than two months and the review is not completed yet
(1) 讚! | GAO008

作者: 阿龙外传


領域: 农林科学
審稿時間: 1.0 month(s)
結果: 拒稿


撰寫評論

2023-12-24 16:25:22 評論於
2023.11.21 Submitted
2023.11.22 With editor
2023.11.27 Under review (Invited 12, 3 accepted)
2023.11.29 Under review (Invited 12, 5 accepted)
2023.12.07 Under review (Invited 12, 6 accepted)
2023.12.11 Under review (1 under review)
2023.12.16 Required reviews complete (1 review completed, 2nd review in progress)
2023.12.17 Required reviews complete (2 reviews completed, 3rd review in progress)
2023.12.18 Decision in process (4 reviews completed)
2023.12.20 Rejected
(0) 讚! | 阿龙外传

作者: 小巷


領域: 化学
審稿時間: 3.0 month(s)
結果: 修改後接受


撰寫評論

2023-12-24 13:26:12 評論於
Great
(0) 讚! | 小巷

作者: 科研顺利-accept


領域: 农林科学
審稿時間: 1.0 month(s)
結果: 拒稿


撰寫評論

2023-12-20 19:00:46 評論於
12.14 Submission
12.19 with editor
12.20 decision in process
Sigh~
I will argue with anyone who says the hydrogel is just "water". If it really was just "water", why wouldn't they even send it for review? Sigh, I'm so sad!!!
(10) 讚! | 科研顺利-accept

作者: bless_lucky


領域: 生物学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-10-30 10:00:18 評論於
On October 23, the status changed to "required review completed" after responses from two reviewers. On October 30, the status changed back to "under review." Not sure if the reviewers' comments were inconsistent or if there were not enough reviewers
(0) 讚! | bless_lucky

作者: 小清新Zz


領域: 工程技术
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-10-21 15:59:20 評論於
9.17 under review
10.10 renovation
10.18 acceptance
(1) 讚! | 小清新Zz

作者: GAO008


領域: 材料科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-10-16 07:49:55 評論於
With editor for 18 days
(0) 讚! | GAO008

作者: bless_lucky


領域: 生物学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-10-07 14:44:38 評論於
Submitted on July 27
Editing process will begin around August 10 (approximately 20 days with editor)
Under review since August 10
During the under review period, the date keeps updating about every 2 weeks
It has been two months under review and the editor has contacted 16-18 reviewers, but only two experts have accepted to review and have not provided feedback yet. It can be foreseen that the submission process this time will be particularly lengthy
(1) 讚! | bless_lucky

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