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铜虫 (小有名气)

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注册: 2010-01-27
性别: GG
专业: 营养与代谢生理学

[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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