中文简介
《食品结构》是国际上首屈一指的致力于出版高质量的原创食品结构研究的论坛。本杂志的研究重点是食品结构与分子组成、加工工艺和宏观性能(如货架稳定性、感官性能等)的关系。只报告定性研究结果和显微照片的手稿，缺乏健全的假设驱动，定量的结构-功能研究是不被接受的。还必须强调研究结果对食品科学界和/或工业界的重要性。欢迎有关于食物结构和功能的原创研究文章和评论文章。
英文简介
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted. Original research articles as well as review articles as they relate to food structure and functionality are welcomed.
近年期刊自引率趋势图
JCR分区
| JCR分区等级 | JCR所属学科 | 分区 | 影响因子 |
| Q2 | FOOD SCIENCE & TECHNOLOGY | Q2 | 4.551 |
近年期刊影响因子趋势图
CiteScore数值
| CiteScore | SJR | SNIP | 学科类别 | 分区 | 排名 | 百分位 |
| 4.30 | 0.818 | 1.416 | 大类：Agricultural and Biological Sciences 小类：Food Science | Q2 | 104 / 338 |
69% |
| 大类：Agricultural and Biological Sciences 小类：Applied Microbiology and Biotechnology | Q3 | 60 / 118 |
49% |
|||
| 大类：Agricultural and Biological Sciences 小类：Bioengineering | Q3 | 87 / 151 |
42% |
