Food Biophysics

雜志介紹

Food Biophysics雜志介紹

《Food Biophysics》是一本以English為主的未開放獲取國際優(yōu)秀期刊，中文名稱食品生物物理學(xué)，本刊主要出版、報道農(nóng)林科學(xué)-FOOD SCIENCE & TECHNOLOGY領(lǐng)域的研究動態(tài)以及在該領(lǐng)域取得的各方面的經(jīng)驗和科研成果，介紹該領(lǐng)域有關(guān)本專業(yè)的最新進展，探討行業(yè)發(fā)展的思路和方法，以促進學(xué)術(shù)信息交流，提高行業(yè)發(fā)展。該刊已被國際權(quán)威數(shù)據(jù)庫SCIE收錄，為該領(lǐng)域相關(guān)學(xué)科的發(fā)展起到了良好的推動作用，也得到了本專業(yè)人員的廣泛認可。該刊最新影響因子為2.8，最新CiteScore 指數(shù)為5.8。

本刊近期中國學(xué)者發(fā)表的論文主要有：

• The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH

  Author: Yangling Wan, Shuntang Guo

• Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

  Author: Jianjun Zhou, Heng Yang, Xinguang Qin, Xianqin Hu, Gang Liu, Xuedong Wang

• Antifungal Actions of Glycinin Basic Peptide against <Emphasis Type="Italic">Aspergillus niger</Emphasis> through the Collaborative Damage to Cell Membrane and Mitochondria

  Author: Linhui Feng, Yingqiu Li, Zhaosheng Wang, Lianqing Qi, Haizhen Mo

• Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten

  Author: Wenjuan Jiao, Lin Li, Penghui Fan, Di Zhao, Bing Li, Hui Rong, Xia Zhang

英文介紹

Food Biophysics雜志英文介紹

Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.