2020年第四届FSFS社论

IF 5.6 3区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2022-11-01 DOI:10.1016/j.foostr.2022.100300
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Editorial for 4th FSFS 2020
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来源期刊
Food Structure-Netherlands
Food Structure-Netherlands Chemical Engineering-Bioengineering
CiteScore
7.20
自引率
0.00%
发文量
48
期刊介绍: Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.
期刊最新文献
Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds Quantifying the distribution of proteins at the interface of oil-in-water food emulsions Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow Impact of hydrocolloids on 3D meat analog printing and cooking
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