雜志介紹

Food Science And Human Wellness雜志介紹

《Food Science And Human Wellness》是一本以English為主的開放獲取國際優秀期刊，中文名稱食品科學與人類健康，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為5.6，最新CiteScore 指數為8.3。

本刊近期中國學者發表的論文主要有：

• 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.