Food Hydrocolloids

期刊简介：Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.The main areas of interest are:-Chemical and physicochemical characterisationThermal properties including glass transitions and conformational changes-Rheological properties including viscosity, viscoelastic properties and gelation behaviour-The influence on organoleptic properties-Interfacial properties including stabilisation of dispersions, emulsions and foams-Film forming properties with application to edible films and active packaging-Encapsulation and controlled release of active compounds-The influence on health including their role as dietary fibre-Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-New hydrocolloids and hydrocolloid sources of commercial potential.The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.

【译文】食品水凝胶发表有关食品产品中水凝胶的特性、性质、功能和应用的创新性原创研究。水凝胶被定义为具有商业重要性的多糖和蛋白质。研究的关键焦点应放在水凝胶材料本身上，并且手稿应包括对研究结果及其重要性的基本讨论。仅报告数据而不提供结果详细解释的手稿不太可能被接受发表在本期刊上。主要研究领域包括：化学和物理化学特性、热性质（包括玻璃转变和构象变化）、流变性质（包括粘度、粘弹性质和凝胶行为）、对感官性质的影响、界面性质（包括分散体、乳液和泡沫的稳定化）、应用于食用膜和活性包装的成膜性质、活性化合物的包封和缓释、对健康的影响（包括它们作为膳食纤维的作用）、通过化学、生物化学和物理过程对水凝胶结构和功能进行操作、具有商业潜力的新水凝胶和水凝胶来源。该期刊还发表综述文章，为该活动领域研究人员感兴趣的主题的最新发展提供概述。