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小木虫论坛-学术科研互动平台 » 学术交流区 » 论文投稿 » 交流 » food hydrocolloids 小修，多长时间能接受，（附审稿意见）
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qq-1984-19

铜虫 (小有名气)

[交流] food hydrocolloids 小修，多长时间能接受，（附审稿意见） 已有8人参与

《Food Hydrocolloids》我的投的文章经历一个月的under review上周一返回，
下面是审稿意见：
Dear ##,

We have now received the reports from the Reviewers regarding your paper which has been submitted for publication in Food Hydrocolloids. The Reviewers have been generally supportive of your work. Reviewer 1 has indicated that the paper can be published without change while Reviewer 2 has indicated that some revision is required before it can be accepted for publication.  
For your guidance, Reviewer 2 comments are appended below.

If you decide to revise the work, please submit a list of changes or a rebuttal against each point which is being raised when you submit the revised manuscript.

Reviewer #2: comments


The research report shows the suitability of ### for the role of emulsifiers. Data of photometric and rheological measurements are used to explain the way of interaction between proteins and oil droplets. Micrographs, SDS-PAGE and a variation with ß-mercaptoethanol help to understand the background of microstructure formation. Results are presented and discussed in a clear and very comprehensive way. Some data of comparable emulsifier systems of other protein sources could be added to allow the reader to see the performance of this new emulsifier system on a first glance.
Therefore, the research report is recommended for publication, if following remarks are considered:

p.5, l.99
The preliminary study showed that at pH 4 the maximum amount of ### was obtained. The reader might be interested about more details of protein fractions present in ###, their functional groups and the range of their isoelectrical points.

p.9, l.183
Change order:
(5, 15, 25, 35, and 45%v/v) were 10.17, 6.07, 4.25, 3.5 and 3.2 µm respectively.
=> (5, 15, 25, 35, and 45%v/v) were 3.2, 3.5, 4.25, 6.07 and 10.17 µm respectively.

p.12, l.258
Maybe a table with emulsifier performance data of the other mentioned proteins might help the reader to get a feeling about these characteristics at one view.

p.12, l.269
Add more details about the similar trend observed for BSA.

p.14, l.308
Add (1996):
e.g. with the explanation of Srinivasan, Singh & Munro (1996) for sodium caseinate behaviour.

主编没有说是大修还是小修，只是让修改，修改稿是上周五投出去的，但是今天还没有消息，不知道大家的稿件小修后多长时间能接受，我随时更新进展，请大家多关注，多讨论，谢谢！
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1楼 2010-05-19 10:03:25
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qq-1984-19

铜虫 (小有名气)
没有人关注，自己先顶一下！！
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2楼2010-05-19 10:40:08
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prigogin

金虫 (正式写手)
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小木虫(金币+0.5):给个红包，谢谢回帖交流
看是不是还需要审稿人过目了。。
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3楼2010-05-19 11:13:44
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jiaoxg

木虫之王 (文学泰斗)

修改后直接接收

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小木虫(金币+0.5):给个红包，谢谢回帖交流
看审稿意见,估计编辑直接接收
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4楼2010-05-19 11:15:53
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Jarvis2010

木虫 (职业作家)
直接接收
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5楼2010-05-19 12:30:18
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qq-1984-19

铜虫 (小有名气)
现在编辑已经开始上班了，希望今天能有好消息！！
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6楼2010-05-19 14:55:25
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qq-1984-19

铜虫 (小有名气)
还是 with editor , 没有消息， 是不是主编故意拖时间？
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7楼2010-05-20 10:38:20
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sleepyhkyo

木虫 (著名写手)
这个审稿意见也太positive了吧....
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8楼2010-05-20 11:20:19
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yfzou_njau

金虫 (小有名气)
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小木虫(金币+0.5):给个红包，谢谢回帖交流
可见楼主的文章写的Very Nice
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9楼2010-05-20 16:31:43
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qq-1984-19

铜虫 (小有名气)
今天我用elsevier的live talk和他们的工作人员聊了一会，我的文章的状态还是with editor, 看来得等下周了
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10楼2010-05-20 20:31:00
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