Food Hydrocolloids

ISSNs: 0268-005X

Additional searchable ISSN (Electronic): 1873-7137

Elsevier BV, Netherlands

BFI (2018): BFI-level 2, Scopus rating (2016): CiteScore 5.1 SJR 2.043 SNIP 2.041, ISI indexed (2013): ISI indexed yes, Web of Science (2018): Indexed yes

Central database

Journal

  1. 2018
  2. Published
  3. Published
  4. 2017
  5. Published
  6. Published
  7. Published

    Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions. / Razmkhah, Somayeh; Razavi, Seyed Mohammad Ali; Mohammadifar, Mohammad Amin.

    In: Food Hydrocolloids, Vol. 63, 2017, p. 404-413.

    Publication: Research - peer-reviewJournal article – Annual report year: 2017

  8. Published

    Electrospinning of food proteins and polysaccharides. / Mendes, Ana Carina Loureiro; Boutrup Stephansen, Karen; Chronakis, Ioannis S.

    In: Food Hydrocolloids, Vol. 68, 2017, p. 53-68.

    Publication: Research - peer-reviewJournal article – Annual report year: 2017

  9. Published
  10. 2016
  11. Published
  12. Published

    Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study. / Razmkhah, Somayeh; Razavi, Seyed Mohammad Ali; Mohammadifar, Mohammad Amin.

    In: Food Hydrocolloids, Vol. 61, 2016, p. 358-368.

    Publication: Research - peer-reviewJournal article – Annual report year: 2016

  13. 2015
  14. Design and fabrication of a food-grade albumin-stabilized nanoemulsion. / Tabibiazar, Mahnaz ; Davaran, Soodabeh ; Hashemi, Maryam ; Homayonirad, Aziz ; Rasoulzadeh, Farzaneh ; Hamishehkar, Hamed ; Mohammadifar, Mohammad Amin.

    In: Food Hydrocolloids, Vol. 44, 2015, p. 220-228.

    Publication: Research - peer-reviewJournal article – Annual report year: 2015

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