中文簡介

《食品結構》是國際上首屈一指的致力于出版高質量的原創食品結構研究的論壇。本雜志的研究重點是食品結構與分子組成、加工工藝和宏觀性能(如貨架穩定性、感官性能等)的關系。只報告定性研究結果和顯微照片的手稿，缺乏健全的假設驅動，定量的結構-功能研究是不被接受的。還必須強調研究結果對食品科學界和/或工業界的重要性。歡迎有關于食物結構和功能的原創研究文章和評論文章。

　　英文簡介

Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted. Original research articles as well as review articles as they relate to food structure and functionality are welcomed.

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	4.551

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
4.30	0.818	1.416	大類：Agricultural and Biological Sciences 小類：Food Science	Q2	104 / 338	69%
			大類：Agricultural and Biological Sciences 小類：Applied Microbiology and Biotechnology	Q3	60 / 118	49%
			大類：Agricultural and Biological Sciences 小類：Bioengineering	Q3	87 / 151	42%