Food Hydrocolloids
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Key Metrics
View Chart Journal Specifications
- PublisherELSEVIER SCI LTD
- LanguageEnglish
- FrequencyBi-monthly
- LanguageEnglish
- FrequencyBi-monthly
- Publication Start Year1986
- Publisher URL
- Website URL
| Months | % Papers published |
|---|---|
| 0-3 | 55% |
| 4-6 | 41% |
| 7-9 | 4% |
| >9 | 0% |
Topics Covered
Year-wise Publication
- 5Y
- 10Y
FAQs
Since when has Food Hydrocolloids been publishing? 
The Food Hydrocolloids has been publishing since 1986 till date.
How frequently is the Food Hydrocolloids published?
Food Hydrocolloids is published Bi-monthly.
Who is the publisher of Food Hydrocolloids?
The publisher of Food Hydrocolloids is ELSEVIER SCI LTD.
How can I view the journal metrics of Food Hydrocolloids on editage?
For the Food Hydrocolloids metrics, please refer to the section above on the page.
What is the eISSN and pISSN number of Food Hydrocolloids?
The eISSN number is 1873-7137 and pISSN number is 0268-005X for Food Hydrocolloids.
What is the focus of this journal?
The journal covers a wide range of topics inlcuding Starch, Emulsion, 3D printing, Curcumin, Whey protein, Thermal stability, Pectin, Protein structure, Albumin, Digestion, Chemical composition, Particle size, Self-assembly, Yolk, Enzymatic hydrolysis, Chitosan, Wall material, Lysozyme, Protein isolate, Material properties.
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.