FOOD HYDROCOLLOIDS

食品类亲水胶体发表了关于食品中亲水胶体的特征、性质、功能和应用的原创和创新研究。水胶体被定义为多糖和具有商业价值的蛋白质。研究的重点应放在水胶体材料本身，手稿应包括对研究结果及其意义的基本讨论。仅仅报告数据而不提供结果的详细解释的手稿不太可能在期刊上发表。主要关注领域有：化学和物理化学特征热性能，包括玻璃转变和构象变化包括粘度、粘弹性和凝胶特性在内的流变特性感官特性的影响界面性质，包括分散体、乳液和泡沫的稳定性成膜性能及其在食用膜和活性包装中的应用活性化合物的封装和控制释放对健康的影响，包括它们作为膳食纤维的作用通过化学、生化和物理过程操纵水胶体的结构和功能新型水胶体和具有商业潜力的水胶体来源期刊还发表了评论文章，概述了该领域研究人员特别感兴趣的话题的最新进展。

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 changesRheological properties including viscosity, viscoelastic properties and gelation behaviourThe influence on organoleptic propertiesInterfacial properties including stabilisation of dispersions, emulsions and foamsFilm forming properties with application to edible films and active packagingEncapsulation and controlled release of active compoundsThe influence on health including their role as dietary fibreManipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processesNew hydrocolloids and hydrocolloid sources of commercial potentialThe 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.