求助Food Hydrocolloids 的投稿要求_百度知道
求助Food Hydrocolloids 的投稿要求
提问者采纳
主编没有说是大修还是小修，只是让修改，修改稿是上周五投出去的，但是今天还没有消息，不知道大家的稿件小修后多长时间能接受，我随时更新进展，请大家多关注，多讨论，谢谢！Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence. In particular, Food Hydrocolloids covers: the full scope of hydrocolloids behaviour, including isolation procedures, analytical and physicochemical characterization, through to end use and analysis in fi structural characterization of established food hydrocolloids and new ones ultimately s use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extraction and work-up o gelling mechanisms, syneresis and polymer synergism in the gelation process
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出门在外也不愁求助foodhydrocolloids的投稿要求_百度知道
求助foodhydrocolloids的投稿要求
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里面有投稿经验供参考。
来自团队：
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出门在外也不愁求助foodhydrocolloids的投稿要求_百度知道
求助foodhydrocolloids的投稿要求
提问者采纳
请参考吧 期刊名
food hydrocolloids
Bimonthly近四年影响因子
中科院杂志分区
食品科技分类下的 2 区期刊
这个杂志比较专业，审稿周期一般是4-6周，主编非常负责任，如果文章做的很有新意或者比较深入的话，可尝试投稿，毕竟机会还是不小的。出版社或管理机构
ELSEVIER SCI LTD
出版或管理。
杂志简介/稿件收录要求
Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence. In particular, Food Hydrocolloids covers: the full scope of hydrocolloids behaviour, including isolation procedures, analytical and physicochemical characterization, through to end use and analysis in fi structural characterization of established food hydrocolloids and new ones ultimately s use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extraction and work-up o gelling mechanisms, syneresis and polymer synergism in
rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or org theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relation surface properties of absorbed films, and their relationship to foaming and e phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to fo droplet and bubble growth, bubble nucleation, thin-film drainage a fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to s direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with o and toxicological, physiological and metabolic studies of hydrocolloids including associated legislative considerations.
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出门在外也不愁&& 查看话题
food and bioproducts processing的投稿各状态的持续分别时间是怎样的？
想询问下food and bioproducts processing杂志的投稿各状态(尤其是with editor和under review)的持续分别时间是怎样的？本人刚投了一稿，目前的状态为with editor ，快一个月了，不知正常否。据说with editor 的时间过长不是好事，不知是否有这么一说
with editor一个月，这个时间真长。。。
也就是投稿后，编辑决定是否送审的阶段叫做with editor。
也就是楼主的文章现在还没决定是否能送审呢。 : Originally posted by Yanxuyang at
with editor一个月，这个时间真长。。。
也就是投稿后，编辑决定是否送审的阶段叫做with editor。
也就是楼主的文章现在还没决定是否能送审呢。 这个我还是明白的，看过别人的求助帖发现这一阶段的时间各杂志很不一样，短则1-数日，长的也有1-2月，当然据说有些杂志是with editor的时候相当于实际已经under review了或者已经是编辑决定自己审稿了。就不知道对这个杂志来说这个状态一个月正常不正常的。。。。。偶是苦命的娃 你好，我在food and bioproducts processing杂志主页上找到这个注意事项，请问这段话意思是说要找4个审阅人吗？
Please submit, with the manuscript, the names, addresses and e-mail addresses of 4 potential referees. The suggested referees should not be from the same institution as the authors, and at least two referees should be from countries other than those of the authors. Note that the editor retains the sole right to decide whether or not the suggested reviewers are used. 你好，请问你的情况最后怎么样了？我投了food and bioproducts processing，到目前为止with editor 都一个半月了，还没有变化，不知是好是坏。。。。。