缩写名/全名 |
FOOD BIOPHYS
Food Biophysics |
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ISSN号 | 1557-1858 | ||||||||||||||||||||||||||||||||
研究方向 | 工程技术-食品科技 | ||||||||||||||||||||||||||||||||
影响因子 | 2015:1.605, 2016:1.704, 2017:2.051, 2018:2.411, 2019:2.387, | ||||||||||||||||||||||||||||||||
出版国家 | UNITED STATES | ||||||||||||||||||||||||||||||||
出版周期 | Quarterly | ||||||||||||||||||||||||||||||||
年文章数 | 44 | ||||||||||||||||||||||||||||||||
出版年份 | 2006 | ||||||||||||||||||||||||||||||||
是否OA | No | ||||||||||||||||||||||||||||||||
审稿周期(仅供参考) | >24周,或约稿 |
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录用比例 | 较易 | ||||||||||||||||||||||||||||||||
投稿链接 | https://www.editorialmanager.com/fobi/default.aspx | ||||||||||||||||||||||||||||||||
投稿官网 | http://link.springer.com/journal/11483 | ||||||||||||||||||||||||||||||||
h-index | 41 | ||||||||||||||||||||||||||||||||
CiteScore |
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PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1557-1858%5BISSN%5D | ||||||||||||||||||||||||||||||||
中科院SCI期刊分区 ( 2018年新版本) |
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中科院SCI期刊分区 ( 2020年新版本) |
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中国学者近期发表的论文 | |
1. | The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH Author: Yangling Wan, Shuntang Guo Journal: Food Biophysics, 2019, Vol., , DOI:10.1007/s11483-019-09567-1 DOI |
2. | Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread Author: Jianjun Zhou, Heng Yang, Xinguang Qin, Xianqin Hu, Gang Liu, Xuedong Wang Journal: Food Biophysics, 2019, Vol., , DOI:10.1007/s11483-019-09566-2 DOI |
3. | Antifungal Actions of Glycinin Basic Peptide against <Emphasis Type="Italic">Aspergillus niger</Emphasis> through the Collaborative Damage to Cell Membrane and Mitochondria Author: Linhui Feng, Yingqiu Li, Zhaosheng Wang, Lianqing Qi, Haizhen Mo Journal: Food Biophysics, 2018, Vol., , DOI:10.1007/s11483-018-9561-4 DOI |
4. | Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten Author: Wenjuan Jiao, Lin Li, Penghui Fan, Di Zhao, Bing Li, Hui Rong, Xia Zhang Journal: Food Biophysics, 2019, Vol., , DOI:10.1007/s11483-018-09565-9 DOI |
5. | The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes Author: Hou Qi Ning, Ying Qiu Li, Zhao Sheng Wang, Hai Zhen Mo Journal: Food Biophysics, 2019, Vol., , DOI:10.1007/s11483-018-09564-w DOI |
6. | DFT-Based Quantum Chemical Studies on Conformational, Electronic and Antioxidant Properties of Isobavachalcone and 4-Hydroxyderricin Author: Yu Zhi Rong, Zheng Wu Wang, Bo Zhao Journal: Food Biophysics, 2013, Vol.8, 250-255, DOI:10.1007/s11483-013-9296-1 DOI |
7. | A DFT Study on the Structural and Antioxidant Properties of Three Flavonols Author: Yu Zhi Rong, Zheng Wu Wang, Bo Zhao Journal: Food Biophysics, 2012, Vol.8, 90-94, DOI:10.1007/s11483-012-9276-x DOI |
8. | Biological Relevance of the Interaction Between Resveratrol and Insulin Author: Yang-Yang Chen, Lin Xiao, Jun-Hui Cui, Gui-Fang Chen, Juan Zhang, Ping Wang Journal: Food Biophysics, 2013, Vol.8, 282-289, DOI:10.1007/s11483-013-9301-8 DOI |
9. | Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (<Emphasis Type="Italic">Cyprinus carpio</Emphasis>) Surimi Author: Baohua Kong, Yuanyuan Guo, Xiufang Xia, Qian Liu, Yanqing Li, Hongsheng Chen Journal: Food Biophysics, 2013, Vol.8, 104-111, DOI:10.1007/s11483-012-9281-0 DOI |
10. | The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (<Emphasis Type="Italic">Cyprinus carpio</Emphasis>) Surimi Author: Hongsheng Chen, Baohua Kong, Yuanyuan Guo, Xiufang Xia, Xinping Diao, Peijun Li Journal: Food Biophysics, 2013, Vol.8, 302-310, DOI:10.1007/s11483-013-9305-4 DOI |
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