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1楼2010-08-25 11:53:09

wangwei2008

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wangjing08(金币+2): 2010-08-26 09:01:57

在这儿看http://www.elsevier.com/wps/find ... /authorinstructions

2楼2010-08-25 11:57:21

wangwei2008

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★ ★
王继伟(金币+2):回答真详细，谢谢 2010-08-25 13:05:53
wangjing08(金币+3): 2010-08-26 09:01:34

Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.

In particular, Food Hydrocolloids covers: the full scope of hydrocolloid behaviour, including isolation procedures, chemical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components;and toxicological, physiological and metabolic studies of hydrocolloids.

Types of paper

Original research papers (Regular papers)
Review papers
Short communications
Book reviews

Original research papers should report the results of original research. The material should not have been previously published elsewhere, except in a preliminary form.

Review papers will be accepted in areas of topical interest and will normally focus on literature published over the previous five years.

Short Communications are concise but complete descriptions of a limited investigation, which will not be included in a later paper. Short Communications should be as completely documented, both by reference to literature, and description of the experimental procedures employed, as a regular paper. They should not occupy more than 4 printed pages (about 8 manuscript pages, including figures, tables and references).

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Submission for all types of manuscripts to Food Hydrocolloids proceeds totally online. Via the Elsevier Editorial System (EES) website for this journal,  http://ees.elsevier.com/foodhyd, you will be guided step-by-step through the creation and uploading of the various files.

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This journal has no page charges.

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3楼2010-08-25 11:58:40

wangwei2008

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A detailed guide on electronic artwork is available on our website:
http://www.elsevier.com/artworkinstructions
You are urged to visit this site; some excerpts from the detailed information are given here.
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• Supply embedded graphics in your wordprocessor (spreadsheet, presentation) document;
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• Submit graphics that are disproportionately large for the content.

4楼2010-08-25 11:59:02

wangwei2008

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5楼2010-08-25 11:59:16

lxn830427

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★
小木虫: 金币+0.5, 给个红包，谢谢回帖

This journal offers you the choice of making your article freely available to all on Elsevier's electronic publishing platforms. The charge for article sponsorship is $3,000, which is necessary to offset publishing costs. To prevent any conflict of interest, you can only make this choice after receiving notification that your article has been accepted for publication.

这句啥意思啊？

6楼2014-03-01 19:49:53