中国学者近期发表的论文
1.	Characterization of carboxymethylated konjac glucomannan for potential application in colon-targeted delivery Author: Lu-Hui Wang, Guo-Qing Huang, Tong-Cheng Xu, Jun-Xia Xiao Journal: FOOD HYDROCOLLOIDS, 2019, Vol., , DOI:10.1016/j.foodhyd.2019.03.045    DOI
2.	Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion Author: Xin Wang, Quanquan Lin, Aiqian Ye, Jianzhong Han, Harjinder Singh Journal: FOOD HYDROCOLLOIDS, 2018, Vol.88, 272-282, DOI:10.1016/j.foodhyd.2018.10.001    DOI
3.	Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains Author: Lingshang Lin, Ke Guo, Long Zhang, Changquan Zhang, Qiaoquan Liu, Cunxu Wei Journal: FOOD HYDROCOLLOIDS, 2018, Vol.88, 137-145, DOI:10.1016/j.foodhyd.2018.09.033    DOI
4.	Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates Author: Minmin Ai, Ting Tang, Ledan Zhou, Ziting Ling, Shanguang Guo, Aimin Jiang Journal: FOOD HYDROCOLLOIDS, 2018, Vol.87, 933-942, DOI:10.1016/j.foodhyd.2018.09.023    DOI
5.	Sustained-release antimicrobial gelatin film: Effect of chia mucilage on physicochemical and antimicrobial properties Author: Minna Luo, Yong Cao, Wenbo Wang, Xia Chen, Jiyang Cai, Ling Wang, Jie Xiao Journal: FOOD HYDROCOLLOIDS, 2018, Vol.87, 783-791, DOI:10.1016/j.foodhyd.2018.09.010    DOI
6.	Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion Author: Jiang Jiang, Weiqin Jing, Youling L. Xiong, Yuanfa Liu Journal: FOOD HYDROCOLLOIDS, 2018, Vol.87, 670-678, DOI:10.1016/j.foodhyd.2018.09.005    DOI
7.	Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality Author: Pei Wang, Cuidan Hou, Xiaohui Zhao, Mengqi Tian, Zhenxin Gu, Runqiang Yang Journal: FOOD HYDROCOLLOIDS, 2018, Vol.87, 570-581, DOI:10.1016/j.foodhyd.2018.08.049    DOI
8.	Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state Author: Meng-Ping Wang, Xiao-Wei Chen, Jian Guo, Juan Yang, Jin-Mei Wang, Xiao-Quan Yang Journal: FOOD HYDROCOLLOIDS, 2018, Vol.87, 619-628, DOI:10.1016/j.foodhyd.2018.08.047    DOI
9.	A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex Author: Tieqiang Liang, Guohou Sun, Lele Cao, Jian Li, Lijuan Wang Journal: FOOD HYDROCOLLOIDS, 2018, Vol.87, 858-868, DOI:10.1016/j.foodhyd.2018.08.028    DOI
10.	Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing Author: Zhenbin Liu, Bhesh Bhandari, Sangeeta Prakash, Sylvester Mantihal, Min Zhang Journal: FOOD HYDROCOLLOIDS, 2018, Vol.87, 413-424, DOI:10.1016/j.foodhyd.2018.08.026    DOI

同类著名期刊名称 h-index CiteScore TRENDS IN FOOD SCIENCE & TECHNOLOGY 162 8.78 COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 82 9.78 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 135 6.44 FOOD CHEMISTRY 221 5.80 MOLECULAR NUTRITION & FOOD RESEARCH 114 4.71 FOOD RESEARCH INTERNATIONAL 134 4.18 FOOD QUALITY AND PREFERENCE 100 4.57 JOURNAL OF FOOD AND DRUG ANALYSIS 41 4.47 Innovative Food Science & Emerging Technologies 96 4.40 FOOD CONTROL 103 4.45

中科院JCR同大类学科的热搜期刊 浏览次数 ACS Applied Materials & Interfaces 1514194 CHEMICAL ENGINEERING JOURNAL 1202123 IEEE Access 1169649 APPLIED SURFACE SCIENCE 1163680 JOURNAL OF ALLOYS AND COMPOUNDS 1038600 JOURNAL OF MATERIALS SCIENCE 872059 MATERIALS LETTERS 796865 Nanoscale 704622 ADVANCED MATERIALS 670225 Journal of Materials Chemistry A 646088