Food Hydrocolloids

About the journal

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food …

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$4790

Article publishing charge
for open access

6 days

Time to first decision

73 days

Review time

98 days

Submission to acceptance

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Editor-in-Chief

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Professor Pete A. Williams, DSc PhD CChem FRSC

Wrexham Glyndŵr University, Wrexham, United Kingdom

Articles

Special issues and article collections

Boyhood in 21st Century Educative Contexts

Edited by Garth Stahl, Amanda Keddie, Laura Scholes

3 July 2024

Rethinking educational practices and responsibilities in the light of digitalisation

Edited by Lisa Paleczek, Eva Pölzl-Stefanec, Kathrin Otrel-Cass

15 September 2022

Neoliberalism, Education Inequity and Improvement

Edited by Tien-Hui Chiang, Alison MacKenzie

22 July 2022

Motivation of Higher Education Faculty: Theoretical Approaches, Empirical Evidence, and Future Directions

Edited by Martin Daumiller, Robert Stupnisky, Stefan Janke

22 July 2022

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