Food Hydrocolloids

Food Hydrocolloids is a premier international journal dedicated to the study of hydrocolloid-based systems in food science and technology. Published by Elsevier, this highly regarded title serves as a leading platform for the dissemination of fundamental and applied research on the properties, functionality, and applications of hydrocolloids in food matrices. The journal’s scope encompasses the full spectrum of hydrocolloid science, including the characterization of polysaccharides and proteins, their interactions, and their role in stabilizing emulsions, foams, and gels. It also covers the development of novel hydrocolloid-based delivery systems for bioactive compounds, edible films, and coatings, as well as the structural and rheological behavior of these materials under various processing conditions. The journal primarily publishes original research articles, comprehensive reviews, and short communications, ensuring a balance between cutting-edge experimental findings and critical synthesis of the existing literature. Its target audience includes academic researchers, food scientists, and industry professionals involved in product development, ingredient functionality, and food formulation. With a remarkable 2026 Impact Factor of 13.800, Food Hydrocolloids holds a distinguished JCR Quartile ranking of Q1, placing it among the top-tier journals in the Food Science & Technology category. This exceptional standing reflects its high citation impact and its reputation as an essential resource for advancing the science of food hydrocolloids. The journal is available in both subscription and open access models, allowing authors to choose the dissemination route that best suits their funding and visibility needs.