SCIESCOPUSQ1
Food Structure-Netherlands
ELSEVIER
Food Structure-Netherlands is an academic journal published by ELSEVIER. Identifiers: ISSN 2213-3291, eISSN 2213-3291. Indexed in SCIE, SCOPUS. Metrics: JIF 5.9, CiteScore 10.9, SJR 1.192, SNIP 1.24. Subject areas: FOOD SCIENCE & TECHNOLOGY. tlooto lists 913 papers from this journal.
CiteScore
10.90
Scopus citation metric
SJR
1.192
SCImago rank
SNIP
1.24
Source normalized impact
Percentage rank
-
JIF percentile rank
Journal profile
- ISSN
- 2213-3291
- eISSN
- 2213-3291
- Abbreviation
- FOOD STRUCT-NETH
- Publisher
- ELSEVIER
- Country
- -
Web of Science categories
SCIEFOOD SCIENCE & TECHNOLOGY
Scopus ASJC categories
1106 Food Science15022402 Applied Microbiology and Biotechnology
Keywords
Food Science & Technology
Papers in this journal
Recent papers
- Encapsulation of blackberry anthocyanins (Rubus spp.) in hydroxypropylmethylcellulose nanofibers using electrospinning technology
2026
- Enhancement of surimi gels using phosphorylated cellulose nanofibers
2026
- By-products utilization from wheat milling for infant biscuit production
2026
- Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties
2026
- Protein in hempseed wastewater, the byproduct after oil and protein extraction, as an alternative to egg in muffin production
2026
Most cited papers
- Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues
2019 · 340 citations
- The Structural Basis of the Water-Holding, Appearance and Toughness of Meat and Meat Products
1989 · 264 citations
- Microstructure and Rheological Properties of Composites of Potato Starch Granules and Amylose: A Comparison of Observed and Predicted Structures
1993 · 169 citations
- Functional emulsion gels as pork back fat replacers in Bologna sausage
2019 · 168 citations
- 3D printing of cereal-based food structures containing probiotics
2018 · 165 citations