雜志介紹

Food Chemistry雜志介紹

《Food Chemistry》是一本以English為主的未開放獲取國際優秀期刊，中文名稱食品化學，本刊主要出版、報道農林科學-CHEMISTRY, APPLIED領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為8.5，最新CiteScore 指數為16.3。

本刊近期中國學者發表的論文主要有：

• A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage

  Author: Wang, Haoran; Suo, Ran; Liu, Xingbo; Wang, Yangyang; Sun, Jianfeng; Liu, Yaqiong; Wang, Wenxiu; Wang, Jie

• Synthesize of the chitosan-TPP coated betanin-quaternary ammonium-functionalized mesoporous silica nanoparticles and mechanism for inhibition of advanced glycation end products formation

  Author: Xu, Jiahao; You, Lijun; Zhao, Zhengang

• Inducing the structural interplay of binary pulse protein complex to stimulate the solubilization of chickpea (Cicer arietinum L.) protein isolate

  Author: Teng, Yongxin; Zhang, Ting; Dai, Hongmin; Wang, Yabin; Xu, Jianteng; Zeng, Xin-An; Li, Bin; Zhu, Xiangwei

• Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure

  Author: Feng, Xiya; Huang, Pimiao; Duan, Ping; Wang, Hongwei; Kan, Jianquan

英文介紹

Food Chemistry雜志英文介紹

Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.