International Dairy Journal

雜志介紹

International Dairy Journal雜志介紹

《International Dairy Journal》是一本以English為主的未開放獲取國際優秀期刊，中文名稱國際乳品雜志，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為3.1，最新CiteScore 指數為6.5。

本刊近期中國學者發表的論文主要有：

• Cell-envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus affects the gel properties of fermented milk

  Author: Zhang, Shuang; Wu, Lihong; Zhang, Yichen; Zhang, Jie; Cheng, Hong; Zhang, Jingjing; Liu, Yuexin; Kang, Zimeng; Zhang, Lili

• Nutritional and physical characteristics evaluation of giant panda (Ailuropoda melanoleuca) milk in comparison with bovine and caprine milk

  Author: Yu, Zhezhe; Lei, Yinghu; Zhao, Pengpeng; Fu, Shangchen; Zhang, Danhui; Shen, Jiena; Zan, Linsen; Liu, Yongfeng

• Extensively hydrolysed sodium caseinate. Part I: Selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry

  Author: Qin, Airong; Li, Xiaoyao; Yang, Feifei; Yang, Jingjing; Li, Hongbo; Li, Hongjuan; Yu, Jinghua

• Rapid detection of adulteration of goat milk and goat infant formulas using near-infrared spectroscopy fingerprints

  Author: He, Yongji; Zeng, Wanjun; Zhao, Yuxuan; Zhu, Xinpeng; Wan, Hongchang; Zhang, Meng; Li, Zhicheng

英文介紹

International Dairy Journal雜志英文介紹

The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.

The journal's coverage includes the following, where directly applicable to dairy science and technology:

? Chemistry and physico-chemical properties of milk constituents

? Microbiology, food safety, enzymology, biotechnology

? Processing and engineering

? Emulsion science, food structure, and texture

? Raw material quality and effect on relevant products

? Flavour and off-flavour development

? Technological functionality and applications of dairy ingredients

? Sensory and consumer sciences

? Nutrition and substantiation of human health implications of milk components or dairy products

International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.