{"journal":{"journal_id":17380,"issn":"0268-005X","eissn":"1873-7137","name_en":"FOOD HYDROCOLLOIDS","name_short":"FOOD HYDROCOLLOID","name_zh":null,"first_year":2019,"last_year":2026,"n_years":6,"latest_if":13.8,"latest_if_year":2025,"first_partition":1,"last_partition":1,"trend":"stable","xr_partition":1,"xr_year":2026,"has_warning":false,"has_risk":false,"legacy_only":false,"jcr_quartile":1,"jcr_year":2026,"jcr_subjects":2},"current":{"journal_id":17380,"year":2026,"source":"xinrui","partition":1,"is_top":false,"is_review":false,"oaj":false,"open_access":false,"wos_index":null,"wos_status":"normal","tags":[],"seq":9,"macro":"农林科学"},"meso":[],"history":[{"year":2025,"partition":1,"is_top":true,"macro":"农林科学"},{"year":2023,"partition":1,"is_top":true,"macro":"农林科学"},{"year":2022,"partition":1,"is_top":true,"macro":"农林科学"},{"year":2021,"partition":1,"is_top":true,"macro":"农林科学"},{"year":2020,"partition":1,"is_top":true,"macro":"农林科学"},{"year":2019,"partition":1,"is_top":true,"macro":"农林科学"}],"if_single":[{"if_year":2025,"value":13.8,"edition":2026},{"if_year":2020,"value":9.147,"edition":2021},{"if_year":2019,"value":7.053,"edition":2021},{"if_year":2018,"value":5.839,"edition":2021},{"if_year":2017,"value":5.089,"edition":2020},{"if_year":2016,"value":4.747,"edition":2019},{"if_year":2015,"value":3.858,"edition":2018}],"if_editions":[{"year":2025,"if_avg3":null,"citations":114073.0},{"year":2021,"if_avg3":7.346,"citations":73107.0},{"year":2020,"if_avg3":5.994,"citations":53456.0},{"year":2019,"if_avg3":5.225,"citations":42164.0},{"year":2018,"if_avg3":4.565,"citations":34269.0}],"warnings":[],"aliases":[{"alias":"FOOD HYDROCOLLOID","alias_type":"short","src":"legacy"},{"alias":"FOOD HYDROCOLLOIDS","alias_type":"primary","src":"upgraded"}],"similar":[],"jcr":[{"subject":"CHEMISTRY, APPLIED","quartile":1,"citations":114073,"index_version":"SCIE","if_value":13.8,"if_year":2025,"year":2026},{"subject":"FOOD SCIENCE & TECHNOLOGY","quartile":1,"citations":114073,"index_version":"SCIE","if_value":13.8,"if_year":2025,"year":2026}],"jcr_years":[2026],"jcr_year":2026,"plan":{"cas":[2025,"cas"],"xinrui":[2026,"xinrui"],"jcr":2026,"cas_years":[2025,2023,2022,2021,2020,2019],"xinrui_years":[2026]},"plan_rows":{"cas":{"journal_id":17380,"year":2025,"source":"cas","partition":1,"is_top":true,"is_review":false,"oaj":false,"open_access":false,"wos_index":"SCIE","wos_status":"normal","tags":[],"seq":null,"macro":"农林科学"},"xinrui":{"journal_id":17380,"year":2026,"source":"xinrui","partition":1,"is_top":false,"is_review":false,"oaj":false,"open_access":false,"wos_index":null,"wos_status":"normal","tags":[],"seq":9,"macro":"农林科学"}},"mode":"latest","year":2026,"source":"xinrui","editions":[{"year":2026,"source":"xinrui","partition":1,"seq":9,"macro":"农林科学"},{"year":2025,"source":"cas","partition":1,"seq":null,"macro":"农林科学"},{"year":2023,"source":"cas","partition":1,"seq":null,"macro":"农林科学"},{"year":2022,"source":"cas","partition":1,"seq":null,"macro":"农林科学"},{"year":2021,"source":"cas","partition":1,"seq":null,"macro":"农林科学"},{"year":2020,"source":"cas","partition":1,"seq":null,"macro":"农林科学"},{"year":2019,"source":"cas","partition":1,"seq":null,"macro":"农林科学"}],"submission":{"entry":{"homepage_url":"https://www.journals.elsevier.com/food-hydrocolloids","submission_url":"https://www.editorialmanager.com/FOODHYD","submission_kind":"system","author_guide_url":null,"confidence":90,"checked_at":"2026-09-16T07:36:18.982810+00:00"},"cost":{"is_oa":"NO","required":null,"apc_min":null,"apc_max":null,"currency":null,"usd_est":4990.0,"note":null,"waiver":null,"other_charges":null},"timeline":{"first_decision_days":51,"to_accept_days":null,"online_weeks":null,"text":"一审约 51 天","kind":"aggregate","acceptance_rate_pct":50.0},"publishing":{"publisher":"Elsevier BV","country":"United Kingdom","language":"English","issn_print":null,"issn_electronic":null},"keywords":{"topics":"Proteins in Food Systems; Polysaccharides Composition and Applications; Food composition and properties; Microencapsulation and Drying Processes; Polysaccharides and Plant Cell Walls; Pickering emulsions and particle stabilization; Nanocomposite Films for Food Packaging; Food Chemistry and Fat Analysis; Meat and Animal Product Quality; Microbial Metabolites in Food Biotechnology; Protein Hydrolysis and Bioactive Peptides; Advanced Cellulose Research Studies; Surfactants and Colloidal Systems; biodegradable polymer synthesis and properties; Collagen: Extraction and Characterization; Diverse Scientific and Economic Studies; Electrospun Nanofibers in Biomedical Applications; Seaweed-derived Bioactive Compounds; Human auditory perception and evaluation; Phytase and its Applications; Legal and Regulatory Analysis; Linguistic, Cultural, and Literary Studies; Military Technology and Strategies; Probiotics and Fermented Foods; Enzyme Production and Characterization","scope_text":null,"article_types":null},"completeness":76,"updated_at":"2026-09-16T14:23:34.638912+00:00"}}