雜志介紹

Food Science And Human Wellness雜志介紹

《Food Science And Human Wellness》是一本以English為(wei)主的(de)開放獲取國際優秀期(qi)刊(kan)，中文名稱食品(pin)科學(xue)與人(ren)類健康(kang)，本刊(kan)主要出版、報道農(nong)林(lin)科學(xue)-FOOD SCIENCE & TECHNOLOGY領域(yu)的(de)研究動態以及(ji)在(zai)該(gai)(gai)領域(yu)取得(de)的(de)各方面的(de)經驗(yan)和(he)科研成果，介紹(shao)該(gai)(gai)領域(yu)有關本專業的(de)最(zui)新(xin)進展(zhan)，探討行(xing)業發(fa)展(zhan)的(de)思路(lu)和(he)方法，以促(cu)進學(xue)術信(xin)息交流，提(ti)高(gao)行(xing)業發(fa)展(zhan)。該(gai)(gai)刊(kan)已被國際權威數(shu)據(ju)庫SCIE收錄(lu)，為(wei)該(gai)(gai)領域(yu)相關學(xue)科的(de)發(fa)展(zhan)起(qi)到(dao)(dao)了良(liang)好的(de)推(tui)動作用，也得(de)到(dao)(dao)了本專業人(ren)員的(de)廣泛(fan)認可。該(gai)(gai)刊(kan)最(zui)新(xin)影(ying)響因(yin)子為(wei)5.6，最(zui)新(xin)CiteScore 指數(shu)為(wei)8.3。

本刊(kan)近期中國(guo)學者發表(biao)的論文主要(yao)有：

• Physicochemical properties and biological activities of polysaccharides from the peel of Dioscorea opposita Thunb. extracted by four different methods

  Author: Zhao, Zuowei; Wang, Li; Ruan, Yuan; Wen, Chunnan; Ge, Menghuan; Qian, Yanyan; Ma, Bingji

• Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss

  Author: Zhao, Wenzhu; Su, Lijun; Huo, Shitong; Yu, Zhipeng; Li, Jianrong; Liu, Jingbo

• Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model

  Author: Zhang, Mingcheng; Zhao, Xiaocao; Liu, Dengyong; Wang, Guan

• Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide

  Author: Zhang, Junmiao; Du, Hengjun; Ma, Ning; Zhong, Lei; Ma, Gaoxing; Pei, Fei; Chen, Hui; Hu, Qiuhui

英文介紹

Food Science And Human Wellness雜志英文介紹

Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.