食品類親水膠體發(fā)表了關(guān)于食品中親水膠體的特征、性質(zhì)、功能和應(yīng)用的原創(chuàng)和創(chuàng)新研究。水膠體被定義為多糖和具有商業(yè)價(jià)值的蛋白質(zhì)。研究的重點(diǎn)應(yīng)放在水膠體材料本身，手稿應(yīng)包括對(duì)研究結(jié)果及其意義的基本討論。僅僅報(bào)告數(shù)據(jù)而不提供結(jié)果的詳細(xì)解釋的手稿不太可能在期刊上發(fā)表。主要關(guān)注領(lǐng)域有：化學(xué)和物理化學(xué)特征熱性能，包括玻璃轉(zhuǎn)變和構(gòu)象變化包括粘度、粘彈性和凝膠特性在內(nèi)的流變特性感官特性的影響界面性質(zhì)，包括分散體、乳液和泡沫的穩(wěn)定性成膜性能及其在食用膜和活性包裝中的應(yīng)用活性化合物的封裝和控制釋放對(duì)健康的影響，包括它們作為膳食纖維的作用通過(guò)化學(xué)、生化和物理過(guò)程操縱水膠體的結(jié)構(gòu)和功能新型水膠體和具有商業(yè)潛力的水膠體來(lái)源期刊還發(fā)表了評(píng)論文章，概述了該領(lǐng)域研究人員特別感興趣的話題的最新進(jìn)展。

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. 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 characterisationThermal properties including glass transitions and conformational changesRheological properties including viscosity, viscoelastic properties and gelation behaviourThe influence on organoleptic propertiesInterfacial properties including stabilisation of dispersions, emulsions and foamsFilm forming properties with application to edible films and active packagingEncapsulation and controlled release of active compoundsThe influence on health including their role as dietary fibreManipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processesNew hydrocolloids and hydrocolloid sources of commercial potentialThe 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.