期刊名称：FOOD STRUCTURE-NETHERLANDS ISSN： 2213-3291 出版频率： Quarterly 出版社： ELSEVIER, RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX   出版社网址： https://www.elsevier.com/zh-cn 期刊网址： https://www.journals.elsevier.com/food-structure 影响因子： 3.769 主题范畴： FOOD SCIENCE & TECHNOLOGY 变更情况： 期刊简介(About the journal)    投稿须知(Instructions to Authors)    编辑部信息(Editorial Board)    About the journal 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. The key areas of interest include: i) Food product and ingredient design with programmed functionality ii) Food physical chemistry and materials science iii) Computer simulation and mathematical modeling of food structures iv) Sensory properties and oral processing of foods v) Novel microscopy, analysis and characterization techniques Food Structure is an e-only journal (no print) that capitalizes on the use of animation in the form of 'movies', time series and dynamic visualization of food structures (e.g., 3D protein gels or fat crystal networks) from multiple angles - a first for any food-related journal.   Instructions to Authors  Author information pack INTRODUCTION • Types of article • Submission checklist BEFORE YOU BEGIN • Ethics in publishing • Declaration of interest • Submission declaration and verification • Use of inclusive language • Authorship • Changes to authorship • Copyright • Role of the funding source • Open access • Submission • Submit your article PREPARATION • Peer review • Article structure • Essential title page information • Highlights • Abstract • Keywords • Artwork • Tables • References • Video • Data visualization • Supplementary material • Research data AFTER ACCEPTANCE • Online proof correction • Offprints AUTHOR INQUIRIES Instructions to Authors 729264.pdf Editorial Board Editor-in-Chief D. Rousseau Ryerson University, 350 Victoria Street, Toronto, Ontario, Ontario, CanadaEmail D. Rousseau Associate Editors M. Auty Mondelez International, Middlesex, England, UK S. Ghosh University of Saskatchewan, Saskatoon, Saskatchewan, Canada H. Hondoh Hiroshima University, Higashi-Hiroshima, Japan S. Sonwai Silpakorn University, Nakornpathom, Thailand R. Van der Sman Wageningen University & Research, Wageningen, Netherlands Editorial Board Members J.S. Chen University of Leeds, Leeds, UK K. Dewettinck Universiteit Gent, Gent, Belgium E.P. Gilbert Australian Nuclear Science and Technology Organisation, Kirrawee DC, New South Wales, Australia N. Lorén SIK, The Swedish Institute for Food & Biotechnology, Göteborg, Sweden G. Milano Università degli Studi di Salerno, Fisciano, Italy M. Paques FrieslandCampina, Global Innovation Center Wageningen, Netherlands N. Perrot INRA/ AgroParisTech, Thiverval-Grignon, France D. Pink St. Francis Xavier University, Antigonish, Nova Scotia, Canada K. Sato Hiroshima University, Hiroshima, Japan H. Singh Massey University, Palmerston North, New Zealand F. van de Velde NIZO Food Research, Ede, Netherlands