Food Biophysics
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Indexed in the following public directories
Web of Science 
Scopus 
Inspec 
SJR
- PublisherSPRINGER
- LanguageEnglish
- FrequencyQuarterly
- LanguageEnglish
- FrequencyQuarterly
- Publication Start Year2006
- Publisher URL
- Website URL
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Year-wise Publication
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FAQs
Since when has Food Biophysics been publishing? 
The Food Biophysics has been publishing since 2006 till date.
How frequently is the Food Biophysics published?
Food Biophysics is published Quarterly.
What is the H-index. SNIP score, Citescore and SJR of Food Biophysics?
Food Biophysics has a H-index score of 60, Citescore of 4.7, SNIP score of 0.8, & SJR of Q1
Who is the publisher of Food Biophysics?
The publisher of Food Biophysics is SPRINGER.
How can I view the journal metrics of Food Biophysics on editage?
For the Food Biophysics metrics, please refer to the section above on the page.
What is the eISSN and pISSN number of Food Biophysics?
The eISSN number is 1557-1866 and pISSN number is 1557-1858 for Food Biophysics.
What is the focus of this journal?
The journal covers a wide range of topics inlcuding Digestion, Starch, Protein isolate, Particle size, Volume fraction, Surface tension, Hardness, α-linolenic acid, Linseed oil, Curcumin, Piperine, Static light scattering, Standard addition, Casein, Gel strength, Soy protein, Chitosan, Gastric digestion, 3D printing, Gum arabic.
Why is it important to find the right journal for my research?
Choosing the right journal ensures that your research reaches the most relevant audience, thereby maximizing its scholarly impact and contribution to the field.
Can the choice of journal affect my academic career?
Absolutely. Publishing in reputable journals can enhance your academic profile, making you more competitive for grants, tenure, and other professional opportunities.
Is it advisable to target high-impact journals only?
While high-impact journals offer greater visibility, they are often highly competitive. It's essential to balance the journal's impact factor with the likelihood of your work being accepted.