Example of Food Biophysics format
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Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format
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Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format Example of Food Biophysics format
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open access Open Access ISSN: 15571858 e-ISSN: 15571866

Food Biophysics — Template for authors

Publisher: Springer
Categories Rank Trend in last 3 yrs
Food Science #82 of 310 down down by 12 ranks
Biophysics #50 of 131 up up by 10 ranks
Analytical Chemistry #49 of 122 up up by 2 ranks
Applied Microbiology and Biotechnology #47 of 113 down down by 2 ranks
Bioengineering #70 of 148 down down by 2 ranks
journal-quality-icon Journal quality:
Good
calendar-icon Last 4 years overview: 181 Published Papers | 771 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 17/06/2020
Insights & related journals
General info
Top papers
Popular templates
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FAQ

Journal Performance & Insights

  • Impact Factor
  • CiteRatio
  • SJR
  • SNIP

Impact factor determines the importance of a journal by taking a measure of frequency with which the average article in a journal has been cited in a particular year.

2.387

1% from 2018

Impact factor for Food Biophysics from 2016 - 2019
Year Value
2019 2.387
2018 2.411
2017 2.051
2016 1.704
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has decreased by 1% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

CiteRatio is a measure of average citations received per peer-reviewed paper published in the journal.

4.3

5% from 2019

CiteRatio for Food Biophysics from 2016 - 2020
Year Value
2020 4.3
2019 4.1
2018 3.6
2017 3.3
2016 2.7
graph view Graph view
table view Table view

insights Insights

  • CiteRatio of this journal has increased by 5% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

SCImago Journal Rank (SJR) measures weighted citations received by the journal. Citation weighting depends on the categories and prestige of the citing journal.

0.815

9% from 2019

SJR for Food Biophysics from 2016 - 2020
Year Value
2020 0.815
2019 0.745
2018 0.83
2017 0.74
2016 0.739
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has increased by 9% in last years.
  • This journal’s SJR is in the top 10 percentile category.

Source Normalized Impact per Paper (SNIP) measures actual citations received relative to citations expected for the journal's category.

0.801

14% from 2019

SNIP for Food Biophysics from 2016 - 2020
Year Value
2020 0.801
2019 0.933
2018 0.905
2017 0.709
2016 0.75
graph view Graph view
table view Table view

insights Insights

  • SNIP of this journal has decreased by 14% in last years.
  • This journal’s SNIP is in the top 10 percentile category.

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Food Biophysics

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Springer

Food Biophysics

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 i...... Read More

Food Science

Bioengineering

Analytical Chemistry

Applied Microbiology and Biotechnology

Biophysics

Agricultural and Biological Sciences

i
Last updated on
16 Jun 2020
i
ISSN
1557-1858
i
Impact Factor
High - 1.079
i
Open Access
No
i
Sherpa RoMEO Archiving Policy
Green faq
i
Plagiarism Check
Available via Turnitin
i
Endnote Style
Download Available
i
Bibliography Name
SPBASIC
i
Citation Type
Author Year
(Blonder et al, 1982)
i
Bibliography Example
Beenakker CWJ (2006) Specular andreev reflection in graphene. Phys Rev Lett 97(6):067,007, URL 10.1103/PhysRevLett.97.067007

Top papers written in this journal

Journal Article DOI: 10.1007/S11483-008-9065-8
Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components
01 Mar 2008 - Food Biophysics

Abstract:

The inclusion of bioactive compounds, such as carotenoids, omega-3 fatty acids, or phytosterols, is an essential requisite for the production of functional foods designed to improve the long-term health and well-being of consumers worldwide. To incorporate these functional components successfully in a food system, structurall... The inclusion of bioactive compounds, such as carotenoids, omega-3 fatty acids, or phytosterols, is an essential requisite for the production of functional foods designed to improve the long-term health and well-being of consumers worldwide. To incorporate these functional components successfully in a food system, structurally sophisticated encapsulation matrices have to be engineered, which provide maximal physical stability, protect ingredients against chemical degradation, and allow for precise control over the release of encapsulated components during mastication and digestion to maximize adsorption. A novel encapsulation system initially developed in the pharmaceutical industries to deliver lipophilic bioactive compounds is solid lipid nanoparticles (SLN). SLN consist of crystallized nanoemulsions with the dispersed phase being composed of a solid carrier lipid–bioactive ingredient mixture. Contrary to larger colloidal solid lipid particles, specific crystal structures can be “dialed-in” in SLN by using specific surfactant mixtures and ensuring that mean particle sizes are below 100–200 nm. Moreover, in SLN, microphase separations of the bioactive compound from the solidifying lipid matrix can be prevented resulting in an even dispersion of the encapsulated compound in the solid matrix thereby improving chemical and physical stability of the bioactive. In this review article, we will briefly introduce the structure, properties, stability, and manufacturing of solid lipid particles and discuss their emerging use in food science. read more read less

Topics:

Solid lipid nanoparticle (58%)58% related to the paper, Bioactive compound (55%)55% related to the paper
366 Citations
Journal Article DOI: 10.1007/S11483-010-9188-6
Double Emulsions Stabilized by Food Biopolymers
Eric Dickinson1
01 Mar 2011 - Food Biophysics

Abstract:

Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers... Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeric stabilizing agents by food-grade ingredients. Of particular value for conferring the required functionality are food proteins and polysaccharides. This review describes how these biopolymers have been successfully incorporated into the internal and external aqueous phases of W/O/W emulsions to improve the stability and yield of model systems. Recent advances in the use of protein–polysaccharide conjugates and complexes for the stabilization of the outer droplets of W/O/W emulsions are highlighted. read more read less
293 Citations
Journal Article DOI: 10.1007/S11483-014-9382-Z
Cold Plasma: A novel Non-Thermal Technology for Food Processing
25 Sep 2015 - Food Biophysics

Abstract:

In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model f... In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc. was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques. read more read less
View PDF
275 Citations
Journal Article DOI: 10.1007/S11483-009-9136-5
Ice morphology: fundamentals and technological applications in foods.
Guillermo Petzold1, José Miguel Aguilera1
22 Oct 2009 - Food Biophysics

Abstract:

Freezing is the process of ice crystallization from supercooled water. Ice crystal morphology plays an important role in the textural and physical properties of frozen and frozen-thawed foods and in processes such as freeze drying, freeze concentration, and freeze texturization. Size and location of ice crystals are key in th... Freezing is the process of ice crystallization from supercooled water. Ice crystal morphology plays an important role in the textural and physical properties of frozen and frozen-thawed foods and in processes such as freeze drying, freeze concentration, and freeze texturization. Size and location of ice crystals are key in the quality of thawed tissue products. In ice cream, smaller ice crystals are preferred because large crystals results in an icy texture. In freeze drying, ice morphology influences the rate of sublimation and several morphological characteristics of the freeze-dried matrix as well as the biological activity of components (e.g., in pharmaceuticals). In freeze concentration, ice morphology influences the efficiency of separation of ice crystals from the concentrated solution. The cooling rate has been the most common variable controlling ice morphology in frozen and partly frozen systems. However, several new approaches show promise in controlling nucleation (consequently, ice morphology), among them are the use of ice nucleation agents, antifreeze proteins, ultrasound, and high pressure. This paper summarizes the fundamentals of freezing, methods of observation and measurement of ice morphology, and the role of ice morphology in technological applications. read more read less

Topics:

Ice crystals (69%)69% related to the paper, Ice nucleus (68%)68% related to the paper, Antifreeze protein (52%)52% related to the paper
268 Citations
Journal Article DOI: 10.1007/S11483-005-9001-0
Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan\'s Ability to Inhibit Fat Digestion
Saehun Mun1, Eric A. Decker1, Yeonhwa Park1, Jochen Weiss1, D. Julian McClements1
18 Feb 2006 - Food Biophysics

Abstract:

The objective of this study was to investigate the influence of interfacial composition and electrical charge on the in vitro digestion of emulsified fats by pancreatic lipase. An electrostatic layer-by-layer deposition technique was used to prepare corn oil-in-water emulsions (3 wt% oil) that contained droplets coated by (1)... The objective of this study was to investigate the influence of interfacial composition and electrical charge on the in vitro digestion of emulsified fats by pancreatic lipase. An electrostatic layer-by-layer deposition technique was used to prepare corn oil-in-water emulsions (3 wt% oil) that contained droplets coated by (1) lecithin, (2) lecithin–chitosan, or (3) lecithin–chitosan–pectin. Pancreatic lipase (1.6 mg mL−1) and/or bile extract (5.0 mg mL−1) were added to each emulsion, and the particle charge, droplet aggregation, and free fatty acids released were measured. In the presence of bile extract, the amount of fatty acids released per unit amount of emulsion was much lower in the emulsions containing droplets coated by lecithin–chitosan (38 ± 16 μmol mL−1) than those containing droplets coated by lecithin (250 ± 70 μmol mL−1) or lecithin–chitosan–pectin (274 ± 80 μmol mL−1). In addition, there was much more extensive droplet aggregation in the lecithin–chitosan emulsion than in the other two emulsions. We postulated that lipase activity was reduced in the lecithin–chitosan emulsion as a result of the formation of a relatively thick cationic layer around each droplet, as well as the formation of large flocs, which restricted the access of the pancreatic lipase to the lipids within the droplets. Our results also suggest that droplets initially coated by a lecithin–chitosan–pectin layer did not inhibit lipase activity, which may have been because the chitosan–pectin desorbed from the droplet surfaces thereby allowing the enzyme to reach the lipids; however, further work is needed to establish this. This information could be used to create food emulsions with low caloric level, or to optimize diets for individuals with lipid digestion problems. read more read less

Topics:

Lipase (60%)60% related to the paper, Lipid digestion (57%)57% related to the paper, Emulsion (55%)55% related to the paper, Lecithin (50%)50% related to the paper
232 Citations
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Food Biophysics format uses SPBASIC citation style.

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Sure. We support all the top citation styles like APA style, MLA style, Vancouver style, Harvard style, Chicago style, etc. For example, in case of this journal, when you write your paper and hit autoformat, it will automatically update your article as per the Food Biophysics citation style.

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A matter of seconds. Besides that, our intuitive editor saves a load of your time in writing and formating your manuscript.

One little Google search can get you the Word template for any journal. However, why do you need a Word template when you can write your entire manuscript on SciSpace, autoformat it as per Food Biophysics's guidelines and download the same in Word, PDF and LaTeX formats? Try us out!.

Absolutely! You can do it using our intuitive editor. It's very easy. If you need help, you can always contact our support team.

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To be honest, the answer is NO. The impact factor is one of the many elements that determine the quality of a journal. Few of those factors the review board, rejection rates, frequency of inclusion in indexes, Eigenfactor, etc. You must assess all the factors and then take the final call.

SHERPA/RoMEO Database

We have extracted this data from Sherpa Romeo to help our researchers understand the access level of this journal. The following table indicates the level of access a journal has as per Sherpa Romeo Archiving Policy.

RoMEO Colour Archiving policy
Green Can archive pre-print and post-print or publisher's version/PDF
Blue Can archive post-print (ie final draft post-refereeing) or publisher's version/PDF
Yellow Can archive pre-print (ie pre-refereeing)
White Archiving not formally supported
FYI:
  1. Pre-prints as being the version of the paper before peer review and
  2. Post-prints as being the version of the paper after peer-review, with revisions having been made.

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S. No. Citation Style Type
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After uploading your paper on SciSpace, you would see a button to request a journal submission service for Food Biophysics.

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SciSpace would allow download of your references in Food Biophysics Endnote style, according to springer guidelines.

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