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Food Biophysics
ISSN：1557-1858

Food Biophysics

FOOD BIOPHYS
学科领域：农林科学
是否预警：不在预警名单内
是否OA：否
录用周期：>24周，或约稿
新锐分区：农林科学3区
年发文量：66
影响因子：3.2
JCR分区：Q2

基本信息

食品和农产品的生物物理学研究涉及化学、生物学和工程学的界面研究，以及材料科学和纳米技术的新的跨学科领域。此类研究包括但不限于以下领域的研究：在分子、微观和介观尺度上的食物分子、生物聚合物和生物材料的结构;特定食品、饲料、食品加工操作和农产品中结构产生和维持的分子基础;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;新型生物物理技术（光谱、显微镜、热、流变学等）用于食品和农业材料及产品的结构和动态表征;无定形生物材料的性质及其对化学反应速率、微生物生长或感官性质的影响;以及试图将宏观化学和物理性质以及生物功能与生物材料的分子结构和微观组织联系起来，这些研究的特点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。
1557-1858SCIE/Scopus收录
3.2
点击查看最新影响趋势>
3.9
新
2026年3月发布
点击查看历史分区趋势    >
大类学科小类学科Top期刊综述期刊
农林科学3区
FOOD SCIENCE & TECHNOLOGY 食品科技
3区
否
N/A
新
WOS期刊SCI分区  2024-2025最新升级版
按JIF指标学科分区收集子录JIF分区JIF排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q2
83/182
按JCR指标学科分区收集子录JCR分区JCR排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q2
83/182
41
66
点击查看年发文量趋势图>
19%较易>24周，或约稿-工程技术-食品科技
3.1%
点击查看自引率趋势图>
时间预警情况
2026年03月发布的新锐学术版不在预警名单中
2025年03月发布的2025版不在预警名单中
2024年02月发布的2024版不在预警名单中
2023年01月发布的2023版不在预警名单中
2021年12月发布的2021版不在预警名单中
2020年12月发布的2020版不在预警名单中
95.45%10.99%1.79%
CiteScore：5.30
SJR：0.703
SNIP：0.722
学科类别分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science
Q2
126 / 404
大类：Agricultural and Biological Sciences
小类：Biophysics
Q2
55 / 152
大类：Agricultural and Biological Sciences
小类：Analytical Chemistry
Q2
65 / 160
大类：Agricultural and Biological Sciences
小类：Applied Microbiology and Biotechnology
Q2
61 / 128
大类：Agricultural and Biological Sciences
小类：Bioengineering
Q3
89 / 163

期刊高被引文献

Effect of Temperature on 3D Printing of Commercial Potato Puree
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09576-0
How do Different Types of Emulsifiers/Stabilizers Affect the In Vitro Intestinal Digestion of O/W Emulsions?
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09582-2
Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09591-1
Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09612-z
Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09615-w
Influence of Phospholipids Structure on the Physicochemical Properties and In Vitro Digestibility of Lactoferrin-Loaded Liposomes
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09581-3
Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09574-2
Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09604-z
Electrospun Ultrafine Fibers from Black Bean Protein Concentrates and Polyvinyl Alcohol
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09594-y
Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09590-2
Comparative Study on the Ability of Different Oleogelators to Structure Sunflower Oil
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09597-9
Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09578-Y
Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09598-8
Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09600-3
Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09566-2
Saccharomyces cervisiae as an Efficient Carrier for Delivery of Bioactives: a Review
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09584-0
Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09619-6
The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes
来源期刊：Food BiophysicsDOI：10.1007/s11483-018-09564-w
Controlling the Three-Dimensional Printing Mechanical Properties of Nostoc Sphaeroides System
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09611-0
Avocado Oil Incorporated in Ultrafine Zein Fibers by Electrospinning
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09587-x
Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09593-z
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09602-1
Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09596-w
Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09579-X
Enhancing Water Solubility and Stability of Natamycin by Molecular Encapsulation in Methyl-β-Cyclodextrin and its Mechanisms by Molecular Dynamics Simulations
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09620-z
Hydrolysed Gelatin-Derived, Solvent-Free, Electrospun Nanofibres for Edible Applications: Physical, Chemical and Thermal Behaviour
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09608-9
A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09607-w
Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09573-3
Heat Stability of Differently Stabilized Solid Lipid Nanoparticles in the Presence of Excess Bulk Phase Protein
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09588-w
Soybean Hull Insoluble Polysaccharides: Improvements of Its Physicochemical Properties Through High Pressure Homogenization
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09613-y
Structure Changes in Relation to Digestibility and IgE-Binding of Glycinin Induced by pH-Shifting Combined with Microbial Transglutaminase-Mediated Modification
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09580-4
Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09592-0
Technological and Structural Properties of Oat Cookies Incorporated with Fructans (Agave tequilana Weber)
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09589-9
Casein-Derived Peptides with Antihypertensive Potential: Production, Identification and Assessment of Complex Formation with Angiotensin I-Converting Enzyme (ACE) through Molecular Docking Studies
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09616-9
The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09567-1
Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09605-y
The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09606-x
Water Diffusion in the Semi-Liquid State during Industrial Candy Preparation
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09570-6
Catalytic Efficiency, Structure, and Recycling Behavior of Electrospun Polyvinyl Alcohol-Xylanase Fibers Cross-Linked by Glutaraldehyde
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09618-7
Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten
来源期刊：Food BiophysicsDOI：10.1007/s11483-018-09565-9
Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09609-8
Interfacial and Emulsifying Properties of Quinoa Protein Concentrates
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09603-0
Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09601-2
Development of Quantitative Structure-Property Relationship (QSPR) Models of Aspartyl-Derivatives Based on Eigenvalues (EVA) of Calculated Vibrational Spectra
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09577-Z
Influence of Disperse Phase Transfer on Properties of Nanoemulsions Containing Oil Droplets with Different Compositions and Physical States
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09585-z
Correction to: Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09610-1
Effects of Carrier Agents and Relative Humidity on the Physicochemical and Microstructural Characteristics of Hot Air-Dried Asian Pear (Pyrus pyrifolia Nakai cv. Niitaka) Powder
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09575-1
Vegetable and Mineral Oil Organogels Based on Monoglyceride and Lecithin Mixtures
来源期刊：Food BiophysicsDOI：10.1007/S11483-019-09583-1
Physicochemical, Thermal and Rheological Properties of Native and Oxidized Starch from Corn Landraces and Hybrids
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09569-z
Correction to: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats
来源期刊：Food BiophysicsDOI：10.1007/s11483-019-09599-7

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学科领域：农林科学
影响因子：1.8
中科院分区： 3区
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学科领域：农林科学
影响因子：0.8
中科院分区： 3区
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学科领域：农林科学
影响因子：1.5
中科院分区： 3区
ACTA VETERINARIA SCANDINAVICA封面

ACTA VETERINARIA SCANDINAVICA

学科领域：农林科学
影响因子：1.7
中科院分区： 3区
论文发表 2-4个月录用 7500+文章录用 不成功可退款
新
2026年3月发布（新锐分区）
大类学科小类学科Top期刊综述期刊
农林科学3区
FOOD SCIENCE & TECHNOLOGY 食品科技
3区
否
N/A
2025年3月升级版
大类学科小类学科Top期刊综述期刊
农林科学4区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区
否
否
2023年12月旧的升级版
大类学科小类学科Top期刊综述期刊
农林科学4区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区
否
否