ScienceDirect

Food Hydrocolloids

(ISSN 1873-7137)

Aims & Scope

Food Hydrocolloids has an open access companion Journal, Food Hydrocolloids for Health, devoted to hydrocolloids applied in human health and nutrition.

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the stability and rheological and organoleptic properties. 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 characterisation

Rheological properties including viscosity, viscoelastic properties and gelation behaviour

Microstructure

Texture and organoleptic properties

Interfacial properties including stabilisation of dispersions, emulsions and foams

Interactions in mixed hydrocolloid systems including phase behaviour, complexation, conjugation

Film forming properties with application to edible films, coatings and active packaging

Encapsulation and controlled release of active compounds

Modification of hydrocolloid functionality through chemical, biochemical and physical processes

Hydrocolloids from non-traditional sources with commercial potential in foods

Health aspects, particularly the role of hydrocolloids as dietary fibre

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.