Food Biophysics
短名 | Food Biophys. |
Journal Impact | 2.80 |
国际分区 | FOOD SCIENCE & TECHNOLOGY(Q2) |
期刊索引 | SCI Q3中科院 4 区 |
ISSN | 1557-1858, 1557-1866 |
h-index | 63 |
国内分区 | 农林科学(4区)农林科学食品科技(4区) |
食品和农产品的生物物理研究涉及化学、生物学和工程学的交叉研究,以及材料科学和纳米技术的新跨学科领域。此类研究包括但不限于以下领域的研究:食品分子、生物聚合物和生物材料在分子、微观和介观尺度上的结构;特定食品、饲料、食品加工操作和农产品中结构生成和维持的分子基础;微生物生长、死亡和抗菌作用的机制;食品和农业生物聚合物中的结构/功能关系;用于食品和农业材料和产品的结构和动态表征的新型生物物理技术(光谱、显微镜、热学、流变学等);无定形生物材料的特性及其对化学反应速率、微生物生长或感官特性的影响;这种研究的一个标志是依赖于提供分子水平信息的各种仪器分析方法,依赖于用于理解生物分子之间相互关系的各种物理和化学理论,并试图将其联系起来。宏观化学和物理性质和生物功能对生物材料的分子结构和微观组织。
期刊主页投稿网址涉及主题 | 化学生物材料科学有机化学物理生物化学工程类化学工程食品科学色谱法复合材料量子力学热力学医学物理化学核磁共振地质学遗传学 |
出版信息 | 出版商: Springer New York,出版周期: Quarterly,期刊类型: journal |
基本数据 | 创刊年份: 2006,原创研究文献占比: 98.48%,自引率:3.60%, Gold OA占比: 10.37% |
平均审稿周期 | 网友分享经验:>24周,或约稿 |
平均录用比例 | 网友分享经验:较易 |
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