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期刊名
Food Biophysics
FOOD BIOPHYS
ISSN / eISSN
1557-1858 / 1557-1866
目标和范围
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
研究方向
食品科技
CiteScore
5.80
查看趋势图
CiteScore 学科排名
| 类别 | 分区 | 排名 |
|---|---|---|
| Agricultural and Biological Sciences - Food Science | Q2 | #103/389 |
| Agricultural and Biological Sciences - Biophysics | Q2 | #49/152 |
| Agricultural and Biological Sciences - Analytical Chemistry | Q2 | #52/156 |
| Agricultural and Biological Sciences - Applied Microbiology and Biotechnology | Q2 | #52/127 |
| Agricultural and Biological Sciences - Bioengineering | Q2 | #79/162 |
Web of Science 核心收藏夹
| Science Citation Index Expanded (SCIE) | Social Sciences Citation Index (SSCI) |
|---|---|
| Indexed | - |
| 类别 (Journal Citation Reports 2024) | 分区 |
|---|---|
| FOOD SCIENCE & TECHNOLOGY | Q2 |
H-index
41
出版国家或地区
UNITED STATES
出版商
Springer US
出版周期
Quarterly
出版年份
2006
年文章数
50
Open Access
NO
通讯方式
SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013
认证评论
Major Revised: November 30
Accepted: March 7, 2022
Published: March 22, 2022
Publication is not easy, and it is cherished. The article was submitted to five consecutive journals and finally ended up in Food Biophysics. The review and revision process took a relatively long time, and the comments received were quite professional. Thanks to Professor Zhong Qixin, the editor-in-chief, and best wishes for the continuous success of the journal!
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