Journal Report

Food Hydrocolloids

Download PDF
Journal Information
Journal Title
Food Hydrocolloids
Publisher
Elsevier B.V.
ISSN
0268-005X
E-ISSN
Database
SCOPUS
Domain
Health Sciences, Life Sciences, Physical Sciences, Social Sciences
Classification History
Year A+ A B C
2026 ✓ ✓
2025 ✓ ✓
2024 ✓ ✓
2023 ✓ ✓
2021/2022 ✓ ✓
2020 ✓ ✓
2019 ✓ ✓ ✓
2018 ✓
A journal may have more than one classification in the same year. All recorded classifications are displayed.
Recent Articles
Regulation of myofibrillar protein gelation by epigallocatechin-3-gallate and carrageenan type: structural and conformational changes associated with gel performance
Can Luo, Yuexing Shi, Muhammad Ramzan et al.
2027-4 Vol. 185 Pages 113405
DOI: 10.1016/j.foodhyd.2026.113405
Mycelium morphology modulates the structural and functional properties of Hericium erinaceus–soy protein composite gels: From continuous reinforcement to phase separation
Mengqing Zhang, Lichun Guo, Lin Liu et al.
2027-4 Vol. 185 Pages 113402
DOI: 10.1016/j.foodhyd.2026.113402
pH-dependent foam stability of egg white protein-sodium alginate-eggshell powder systems: Roles of soluble calcium availability, bulk structuring, and interfacial behaviour
Yi Sun, Haobo Jin, Yuanyuan Zhang et al.
2027-4 Vol. 185 Pages 113407
DOI: 10.1016/j.foodhyd.2026.113407
Inulin-induced porous structure improves the rehydration performance of extruded whole highland barley noodles
Jiwei Kuang, Xijuan Yang, Bin Dang
2027-4 Vol. 185 Pages 113367
DOI: 10.1016/j.foodhyd.2026.113367
pH-dependent thermal assembly of β-lactoglobulin colloids regulated by chlorogenic acid and cyanidin-3-O-glucoside with exploratory evaluation in a mulberry fruit powder matrix
Qiongmeng Lu, Qisijing Liu, Dancai Fan et al.
2027-4 Vol. 185 Pages 113474
DOI: 10.1016/j.foodhyd.2026.113474
Fibrous structure formation in Alaska pollock surimi induced by sodium alginate or carrageenan during high-moisture extrusion: Effects of sodium alginate M/G ratio and carrageenan type
Dong Liu, Zengyan Yu, Xin Liu et al.
2027-4 Vol. 185 Pages 113403
DOI: 10.1016/j.foodhyd.2026.113403
Gallic acid modulates the balance among network structure, water stability, and antioxidant function in corn peptide-konjac glucomannan gels
Teng Zhang, Junbo Liu, Yunbo Duan et al.
2027-4 Vol. 185 Pages 113362
DOI: 10.1016/j.foodhyd.2026.113362
Tuning the molecular characteristics and functionality of wheat bran arabinoxylans via controlled alkaline extraction conditions
Christos-Konstantinos Mouzakitis, Kali Kotsiou, Maria Irakli et al.
2027-4 Vol. 185 Pages 113373
DOI: 10.1016/j.foodhyd.2026.113373
Effects of fish skin collagen peptide and freezing on structure, rheology, water distribution, and digestibility of starch within wheat dough
Jiaxin Duan, Lijuan Wang, Hao Guo et al.
2027-4 Vol. 185 Pages 113334
DOI: 10.1016/j.foodhyd.2026.113334
Treatment-specific degradation of coffee mucilage pectin during washed fermentation: Multi-level structural fingerprints
Zhou-Wei Wu, Chen-Xi Quan, Shun-Yu Long et al.
2027-4 Vol. 185 Pages 113519
DOI: 10.1016/j.foodhyd.2026.113519
Articles retrieved from Crossref.
Green Journals | https://www.green-journals.com | info@green-journals.com
Printed: October 28, 2026 23:46