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Food Biophysics
中科院4区 JCR:Q2 SCIE EI PubMed JST
The biophysics of foods and agricultural products resides at the interface of disciplines spanning traditional fields of chemistry, physics, biology, engineering, and sensory perception. As interdisciplinary fields emerge (e.g., materials science, nanotechnology, and computational modeling), their studies are applied across the field-to-fork continuum, including digestion, making mechanistic structure-function studies suitable for publication in Food Biophysics.
- 主办单位： SPRINGER
- 出版地区： NEW YORK
- 出版周期： 季刊
- 别名： FOOD BIOPHYS;Food Biophys.;食品生物物理学;FOOD BIOPHYSICS
- 国际标准连续出版物号/电子版： ISSN 1557-1858 / EISSN 1557-1866
- 创刊时间： 2006年
热门主题：
Rheological PropertiesPhysicochemical PropertiesDifferential Scanning CalorimetryAntioxidant ActivityWhey Protein IsolateSodium CaseinateWhey ProteinWater ActivityFunctional PropertiesConfocal Laser Scanning MicroscopyXanthan GumSoy Protein IsolateEdible FilmsStabilized EmulsionsOxidative StabilityLipid OxidationO/W EmulsionsSolid Fat ContentDiffusing Wave SpectroscopySunflower Oil
期刊信息
- 主办单位：SPRINGER
- 主 编：Michael Rogers
- 地 址： NEW YORK
期刊简介
The biophysics of foods and agricultural products resides at the interface of disciplines spanning traditional fields of chemistry, physics, biology, engineering, and sensory perception. As interdisciplinary fields emerge (e.g., materials science, nanotechnology, and computational modeling), their studies are applied across the field-to-fork continuum, including digestion, making mechanistic structure-function studies suitable for publication in Food Biophysics.