Food Hydrocolloids
Leading citation impact metric from Clarivate Journal Citation Reports
132 papers with at least that number of citations each
State Council for Professorship (HĐGSNN) Scoring
Quyết định số 26/QĐ-HĐGSNN ngày 11/7/2025 (Mục quốc tế)
HĐGSNN Score History
By article publication year| Year | Max Score | Evaluation Details | Source |
|---|---|---|---|
| 2026 | 3.00đ | WoS Q1 có IF ≥ 5.0(IF: 13.8) | 🔵 Computed |
| 2025 | 3.00đ | WoS Q1 có IF ≥ 5.0(IF: 12.4) | 🔵 Computed |
| 2024 | 3.00đ | WoS Q1 có IF ≥ 5.0(IF: 11) | 🔵 Computed |
| 2023 | 3.00đ | WoS Q1 có IF ≥ 5.0(IF: 10.7) | 🔵 Computed |
| 2022 | 3.00đ | WoS Q1 có IF ≥ 5.0(IF: 11.504) | 🔵 Computed |
| 2021 | 3.00đ | WoS Q1 có IF ≥ 5.0(IF: 9.147) | 🔵 Computed |
| 2020 | 3.00đ | WoS Q1 có IF ≥ 5.0(IF: 7.053) | 🔵 Computed |
| 2019 | 3.00đ | WoS Q1 có IF ≥ 5.0(IF: 5.839) | 🔵 Computed |
| 2018 | 3.00đ | WoS Q1 có IF ≥ 5.0(IF: 5.089) | 🔵 Computed |
Note: Domestic journal scores are officially collected from annual HĐGSNN decisions across councils. International journal scores are dynamically computed according to Decision 26/QĐ-HĐGSNN based on quartile and citation metrics in the publication year.
Aims & Scope
Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
SCImago & Scopus Journal Intelligence
Global SCImago ranking, SJR prestige index, Scopus coverage, and societal policy impact
Weighted prestige citation metric per document indexed in the Scopus database.
Measures cumulative publication volume and citation impact.
Average citations received per document published in the 2-year window.
Estimated Article Processing Charge for Open Access publication.
Scopus 3-Year Publication & Citation Window
Aggregated from Scopus database across the 3-year SJR evaluation window.
Societal Impact & Inclusivity (SCImago)
Citations in government and international policy documents
Percentage of female authors published in the journal
Real-world societal policy reach and author gender diversity tracked by SCImago.
Scopus Subject Categories
Chinese Academy of Sciences (CAS) Classification
Major / minor zone classification and CAS Early Warning List history
Publishing & Editorial Information
Detailed publisher, peer-review turnaround, and publication cycle specifications
WoS Categories & Quartiles
Detailed JCR / JCI category rankings and quartile breakdown from Clarivate
| Category | Index | Rank | Quartile |
|---|---|---|---|
CHEMISTRY, APPLIED | JCRSCIE | 3/77 | Q1 |
FOOD SCIENCE & TECHNOLOGY | JCRSCIE | 5/187 | Q1 |
CHEMISTRY, APPLIED | JCISCIE | 2/77 | Q1 |
FOOD SCIENCE & TECHNOLOGY | JCISCIE | 3/187 | Q1 |
Annual Historical Statistics & Publications
Track annual publication volume, total citations, and Impact Factor evolution
| Year | Impact Factor | Articles / Year | Total Citations |
|---|---|---|---|
| 2026 | — | 972 | 1,009 |
| 2025 | 12.4 | 1,303 | 12,571 |
| 2024 | 11 | 1,236 | 32,655 |
| 2023 | 10.7 | 1,179 | 45,965 |
| 2022 | 11.504 | 898 | 46,574 |
| 2021 | 9.147 | 861 | 54,231 |
| 2020 | 7.053 | 912 | 64,611 |
| 2019 | 5.839 | 769 | 64,340 |
| 2018 | 5.089 | 683 | 58,711 |
| 2017 | — | 722 | 42,772 |
| 2016 | — | 720 | 46,460 |
| 2015 | — | 455 | 37,731 |
Journal Metrics & Citation Visualizations
Impact Factor Trend (2018–2024)
Clarivate IF trend for Food Hydrocolloids
Total Cites vs Self-Cites
Evaluation of scholarly independence and citation reach
Citations per Document
Citation metric windows across 2, 3, and 4 years
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Journals in the same research field with comparable impact metrics