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 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 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

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
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Related Journals

open access Open Access
recommended Recommended

Springer

Quality:  
High
CiteRatio: 5.4
SJR: 0.684
SNIP: 0.943
open access Open Access

Springer

Quality:  
High
CiteRatio: 4.3
SJR: 0.633
SNIP: 1.433
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recommended Recommended

Nature

Quality:  
High
CiteRatio: 37.4
SJR: 15.358
SNIP: 7.029
open access Open Access

The Royal Society

Quality:  
High
CiteRatio: 6.6
SJR: 1.655
SNIP: 1.709

Journal Performance & Insights

Impact Factor

CiteRatio

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.

A measure of average citations received per peer-reviewed paper published in the journal.

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

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

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

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)

Source Normalized Impact per Paper (SNIP)

Measures weighted citations received by the journal. Citation weighting depends on the categories and prestige of the citing journal.

Measures actual citations received relative to citations expected for the journal's category.

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

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

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

insights Insights

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

Food Biophysics

Guideline source: View

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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
409 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
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372 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
362 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
304 Citations
open accessOpen access Journal Article DOI: 10.1007/S11483-012-9279-7
Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process
Monika Szymańska-Chargot1, Artur Zdunek1
01 Mar 2013 - Food Biophysics

Abstract:

This study focuses on the analysis of polysaccharide residues from the cell walls of fruits and vegetables: tomato, potato, pumpkin, carrot and celery root. An alcohol-insoluble residue was prepared from plant material by extraction using the hot ethyl alcohol method and then cell wall fractions soluble in trans-1,2-diaminocy... This study focuses on the analysis of polysaccharide residues from the cell walls of fruits and vegetables: tomato, potato, pumpkin, carrot and celery root. An alcohol-insoluble residue was prepared from plant material by extraction using the hot ethyl alcohol method and then cell wall fractions soluble in trans-1,2-diaminocyclohexane-N,N,N′,N′-tetraacetate, sodium carbonate and alkaline solution were sequentially extracted. Infrared spectroscopy combined with Fourier transform (FT-IR) was used to evaluate differences among cell wall residues and among species after each step of sequential extraction of pectins and hemicelluloses. Additionally, pectic substances were identified using an Automated Wet Chemistry Analyser. Principal component analysis (PCA) was applied to FT-IR spectra in two regions: 1,800–1,200 cm−1 and 1,200–800 cm−1 in order to distinguish different components of cell wall polysaccharides. This method also allowed us the possibility of highlighting the most important wavenumbers for each type of polysaccharide: 1,740, 1,610 and 1,240 cm−1 denoting pectins or 1,370 and 1,317 cm−1 denoting hemicelluloses and cellulose, respectively. read more read less

Topics:

Cellulose (51%)51% related to the paper
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285 Citations
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Frequently asked questions

1. Can I write Food Biophysics in LaTeX?

Absolutely not! Our tool has been designed to help you focus on writing. You can write your entire paper as per the Food Biophysics guidelines and auto format it.

2. Do you follow the Food Biophysics guidelines?

Yes, the template is compliant with the Food Biophysics guidelines. Our experts at SciSpace ensure that. If there are any changes to the journal's guidelines, we'll change our algorithm accordingly.

3. Can I cite my article in multiple styles in Food Biophysics?

Of course! We support all the top citation styles, such as APA style, MLA style, Vancouver style, Harvard style, and Chicago style. For example, when you write your paper and hit autoformat, our system will automatically update your article as per the Food Biophysics citation style.

4. Can I use the Food Biophysics templates for free?

Sign up for our free trial, and you'll be able to use all our features for seven days. You'll see how helpful they are and how inexpensive they are compared to other options, Especially for Food Biophysics.

5. Can I use a manuscript in Food Biophysics that I have written in MS Word?

Yes. You can choose the right template, copy-paste the contents from the word document, and click on auto-format. Once you're done, you'll have a publish-ready paper Food Biophysics that you can download at the end.

6. How long does it usually take you to format my papers in Food Biophysics?

It only takes a matter of seconds to edit your manuscript. Besides that, our intuitive editor saves you from writing and formatting it in Food Biophysics.

7. Where can I find the template for the Food Biophysics?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per Food Biophysics's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

8. Can I reformat my paper to fit the Food Biophysics's guidelines?

Of course! You can do this using our intuitive editor. It's very easy. If you need help, our support team is always ready to assist you.

9. Food Biophysics an online tool or is there a desktop version?

SciSpace's Food Biophysics is currently available as an online tool. We're developing a desktop version, too. You can request (or upvote) any features that you think would be helpful for you and other researchers in the "feature request" section of your account once you've signed up with us.

10. I cannot find my template in your gallery. Can you create it for me like Food Biophysics?

Sure. You can request any template and we'll have it setup within a few days. You can find the request box in Journal Gallery on the right side bar under the heading, "Couldn't find the format you were looking for like Food Biophysics?”

11. What is the output that I would get after using Food Biophysics?

After writing your paper autoformatting in Food Biophysics, you can download it in multiple formats, viz., PDF, Docx, and LaTeX.

12. Is Food Biophysics's impact factor high enough that I should try publishing my article there?

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 these factors include review board, rejection rates, frequency of inclusion in indexes, and Eigenfactor. You need to assess all these factors before you make your final call.

13. What is Sherpa RoMEO Archiving Policy for Food Biophysics?

SHERPA/RoMEO Database

We extracted this data from Sherpa Romeo to help researchers understand the access level of this journal in accordance with the Sherpa Romeo Archiving Policy for Food Biophysics. The table below indicates the level of access a journal has as per Sherpa Romeo's 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.

14. What are the most common citation types In Food Biophysics?

The 5 most common citation types in order of usage for Food Biophysics are:.

S. No. Citation Style Type
1. Author Year
2. Numbered
3. Numbered (Superscripted)
4. Author Year (Cited Pages)
5. Footnote

15. How do I submit my article to the Food Biophysics?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per Food Biophysics's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

16. Can I download Food Biophysics in Endnote format?

Yes, SciSpace provides this functionality. After signing up, you would need to import your existing references from Word or Bib file to SciSpace. Then SciSpace would allow you to download your references in Food Biophysics Endnote style according to Elsevier guidelines.

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