期刊名称：FOOD HYDROCOLLOIDS
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
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Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.
In particular, Food Hydrocolloids covers: the full scope of hydrocolloids behaviour, including isolation procedures, analytical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extraction and work-up of food hydrocolloids; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components; and toxicological, physiological and metabolic studies of hydrocolloids including associated legislative considerations.
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Instructions to Authors
Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context includes polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active agents. Included within the scope of the journal are studies of real and model food colloids-dispersions, emulsions and foams-and the associated physicochemical stability phenomena- creaming, sedimentation, flocculation and coalescence.
Types of contribution
1. Original research papers (Regular papers)
2. Short communications
3. Book reviews
Original research papers should report the results of original research. The material should not have been previously published elsewhere, except in a preliminary form.
A Short Communication is a concise but complete description of a limited investigation, which will not be included in a later paper. Short Communications should be as completely documented, both by reference to literature, and description of the experimental procedures employed, as a regular paper. They should not occupy more than 4 printed pages (about 8 manuscript pages, including figures, tables and references).
Submission of manuscripts
Submission of an article is understood to imply that the article is original and is not being considered for publication elsewhere. Upon receipt of a proof of the article, the author(s) will be asked to transfer the copyright of the article to the publisher. This transfer will ensure the widest possible dissemination of information. The original plus 2 copies of the manuscript for consideration should be submitted to the appropriate Executive/Associate Editor:
For the Americas: Professor E. Allen Foegeding, North Carolina State University, College of Agriculture and Life Sciences, Department of Food Science, Box 7624, Raleigh, NC 27695-7624, USA. Fax: +1 919 515 7124; E-mail: allen_foegeding@ncsu.edu
For Japan: Professor K. Nishinari, Department of Food and Nutrition, Faculty of Human Life Sciences, Osaka City University, 3-3-138 Sugimoto, Suniyoshi-ku, Osaka 558, Japan. Fax: +81 6 605 3086; E-mail: nisinari@life.osaka-cu.ac.jp
For Europe and the Rest of the World: Professor G.O. Phillips, Research Transfer Ltd, 2 Plymouth Drive, Radyr, Cardiff CF4 8BL, Wales, UK. Fax: +44 (0) 1222 843 145; E-mail: phillipsglyn@aol.com
Professor P.A. Williams, The North East Wales Institute, Plas Coch, Mold Road, Wrexham LL11 2AW, UK. Fax: +44 (0) 1978 290 008; E-mail: williamspa@newi.ac.uk
Professor D.J. Wedlock, Shell Global Solutions UK, Cheshire Innovation Park, PO Box 1, Chester CH1 3SH, UK, E-mail: david.j.wedlock@opc.shell.com
Professor E. Dickinson, Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK. Fax: +44 (0) 113 233 2982; E-mail: e.dickinson@leeds.ac.uk
Electronic submission
Electronic manuscripts have the advantage that there is no need for the rekeying of text, thereby avoiding the possibility of introducing errors and resulting in reliable and fast delivery of proofs. For the initial submission of manuscripts for consideration, hard copies are sufficient. For the processing of accepted papers, electronic versions are preferred. After final acceptance, your disk plus three, final and exactly matching printed versions should be submitted together. Use the computer automatic return at the end of lines; use double returns after the end of paragraphs only. Always keep a backup copy of your electronic file for reference and safety. Full details of electronic submission and formats can be obtained from http://authors.elsevier.com.
Preparation of manuscripts
1. Manuscripts should be written in English. Authors whose native language is not English are strongly advised to have their manuscripts checked by an English-speaking colleague prior to submission. Authors in Japan please note: Upon request, Elsevier Science Japan will provide authors with a list of people who can check and improve the English of their paper (before submission). Please contact our Tokyo office: Elsevier Science Japan, Editorial Service, 9-15 Higashi-Azabu, 1-chome, Minato-ku, Tokyo 106-0044, Japan; Tel: +81-3-5561-5032; Fax: +81-3-5561-5045.
2. Submit the original and two copies of your manuscript. Enclose the original illustrations and two sets of photocopies (three prints of any photographs).
3. Manuscripts should be typewritten, typed on one side of the paper (with numbered lines), with wide margins and double spacing throughout, i.e. also for abstracts, footnotes and references. Every page of the manuscript, including the title page, references, tables, etc. should be numbered. However, in the text no reference should be made to page numbers; if necessary, one may refer to sections. Underline words that should be in italics, and do not underline any other words. Avoid excessive usage of italics to emphasize part of the text. Use the computer automatic return at the end of lines; use double returns after the end of paragraphs only.
4. Manuscripts in general should be organized in the following order:
Title (should be clear, descriptive and not too long)
Name(s) of author(s)
Complete postal address(es) of affiliations
Full telephone, fax and e-mail no. of the corresponding author
Present address(es) of author(s) if applicable
Complete correspondence address to which the proofs should be sent
Abstract
Keywords (indexing terms), normally 3-6 items
Introduction
Material studied, area descriptions, methods, techniques
Results
Discussion
Conclusion
Acknowledgements and any additional information concerning research grants, etc.
References
Tables
Figure captions
5. In typing the manuscript, titles and subtitles should not be run within the text. They should be typed on a separate line, without indentation. Use lower-case letter type.
6. SI units should be used.
7. If a special instruction to the copy editor or typesetter is written on the copy it should be encircled. The typesetter will then know that the enclosed matter is not to be set in type. When a typewritten character may have more than one meaning (e.g. the lower case letter l may be confused with the numeral 1), a note should be inserted in a circle in the margin to make the meaning clear to the typesetter. If Greek letters or uncommon symbols are used in the manuscript, they should be written very clearly, and if necessary a note such as "Greek lower-case chi" should be put in the margin and encircled.
8. Elsevier reserves the right to return to the author for revision accepted manuscripts and illustrations which are not in the proper form given in this guide.
Abstracts
The abstract should be clear, descriptive and not longer than 250 words.
Tables
1. Authors should take notice of the limitations set by the size and lay-out of the journal. Large tables should be avoided. Reversing columns and rows will often reduce the dimensions of a table.
2. If many data are to be presented, an attempt should be made to divide them over two or more tables.
3. Drawn tables, from which prints need to be made, should not be folded.
4. Tables should be numbered according to their sequence in the text. The text should include references to all tables.
5. Each table should be typewritten on a separate page of the manuscript. Tables should never be included in the text.
6. Each table should have a brief and self-explanatory title.
7. Column headings should be brief, but sufficiently explanatory. Standard abbreviations of units of measurement should be added between parentheses.
8. Vertical lines should not be used to separate columns. Leave some extra space between the columns instead.
9. Any explanation essential to the understanding of the table should be given as a footnote at the bottom of the table.
Illustrations
1. Photographs, charts and diagrams are all to be referred to as 'Figure(s)' and should be submitted separately, unmounted and not folded.
2. Illustrations should be numbered according to their sequence in the text. References should be made in the text to each illustration.
3. Each illustration should be identified on the reverse side (or - in the case of line drawings - on the lower front side) by its number and the name of the author. An indication of the top of the illustrations is required in photographs of profiles, thin sections, and other cases where doubt can arise.
4. Illustrations should be designed with the format of the page of the journal in mind. Illustrations should be of such a size as to allow a reduction to a size suitable for inclusion in the journal.
5. Lettering should be in black ink or by printed labels. Make sure that the size of the lettering is big enough to allow a reduction, to a size suitable for inclusion in the journal, without becoming illegible. The lettering should be in English. Use the same kind of lettering throughout and follow the style of the journal. Dye-line prints or photocopies are not suitable for reproduction.
6. If a scale should be given, use bar scales on all illustrations instead of numerical scales that must be changed with reduction.
7. Each illustration should have a caption. The captions to all illustrations should be typed on a separate sheet of the manuscript.
8. Explanations should be given in the typewritten legend. Drawn text in the illustrations should be kept to a minimum.
9. Photographs are only acceptable if they have good contrast and intensity. If possible, they should be supplied as they are to be reproduced (e.g. black and white or colour). Sharp and glossy copies are required. Reproductions of photographs already printed cannot be accepted. If words or numbers are to appear on a photograph two prints should be sent, the lettering being clearly indicated on one print only.
10. Colour reproduction is available as long as the author is willing to bear the additional incremental reproduction and printing costs.
References
1. All publications cited in the text should be presented in a list of references following the text of the manuscript. The manuscript should be carefully checked to ensure that the spelling of authors names and dates are exactly the same in the text as in the reference list.
2. In the text refer to the author's name (without initial) and year of publication, followed - if necessary - by a short reference to appropriate pages. Examples: "Steventon, Donald and Gladden (1994) studied the effects..." or "...similar to values reported by others (Anderson, Douglas, Morrison & Weiping, 1990)...".
3. If reference is made in the text to a publication written by 2-6 authors, all authors are to be listed at the first citation. At subsequent citations use first author et al.
4.When there are more than 6 authors, first author et al. should be used throughout the text. References should always be given in full in the reference list.
5. References cited together in the text should be arranged chronologically. The list of references should be arranged alphabetically on authors' names, and chronologically per author. If an author's name in the list is also mentioned with co-authors the following order should be used: publications of the single author, arranged according to publication dates - publications of the same author with one co-author - publications of the author with more than one co-author. Publications by the same author(s) in the same year should be listed as 1974a, 1974b, etc.
6. Use the following system for arranging your references:
a) For periodicals
Dinand, E., Chanzy, H., & Vignon, M. R. (1999). Suspensions of cellulose microfibrils from sugar beet pulp. Food Hydrocolloids, 13(3), 275-283.
b) For books
Walstra, P., & Jenness, R. (1984). Dairy chemistry and physics. New York: John Wiley and Sons.
c) For multi-author books
Clark, R.C. (1987). Viscoelastic response of xanthan/guar gum blends. In G.O. Phillips, P.A. Williams, & D.J. Wedlock, Gums and stabilisers for the food industry (Vol. 4) (pp. 165-172). Oxford: IRL Press.
7. Titles of periodicals mentioned in the list of references should be spelled out in full.
8. In the case of publications in any language other than English, the original title is to be retained. However, the titles of publications in non-Latin alphabets should be transliterated, and a notation such as "(in Russian)" or "(in Greek, with English abstract)" should be added.
9. Work accepted for publication but not yet published should be referred to as "in press".
10. References concerning unpublished data and "personal communications" should not be cited in the reference list but may be mentioned in the text.
Formulae
1. Formulae should be typewritten, if possible. Leave ample space around the formulae.
2. Subscripts and superscripts should be clear.
3. Greek letters and other non-Latin or handwritten symbols should be explained in the margin where they are first used. Take special care to show clearly the difference between zero (0) and the letter O, and between one (1) and the letter l.
4. Give the meaning of all symbols immediately after the equation in which they are first used.
5. For simple fractions use the solidus (/) instead of a horizontal line.
6. Equations should be numbered serially at the right-hand side in parentheses. In general only equations explicitly referred to in the text need be numbered.
7. The use of fractional powers instead of root signs is recommended. Also powers of e are often more conveniently denoted by exp.
8. Levels of statistical significance which can be mentioned without further explanation are *p<0.05, **p<0.01 and ***p<0.001.
9. In chemical formulae, valence of ions should be given as, e.g. Ca2+ and CO2-3, not as Ca++ or CO--3.
10. Isotope numbers should precede the symbols, e.g. 18O.
11. The repeated writing of chemical formulae in the text is to be avoided where reasonably possible; instead, the name of the compound should be given in full. Exceptions may be made in the case of a very long name occurring very frequently or in the case of a compound being described as the end product of a gravimetric determination (e.g. phosphate as P2O5).
Footnotes
1. Footnotes should only be used if absolutely essential. In most cases it should be possible to incorporate the information in normal text.
2. If used, they should be numbered in the text, indicated by superscript numbers, and kept as short as possible.
Conventions
In general, the journal follows the conventions of the CBE Style Manual (Council of Biology Editors, Bethesda, MD, 1983, 5th edn). Follow Chemical Abstracts and its indexes for chemical names. For guidance in the use of biochemical terminology follow the recommendations issued by the IUPAC-IUB Commission on Biochemical Nomenclature, as given in Biochemical Nomenclature and Related Documents, published by the Biochemical Society, UK. For enzymes use the recommended name assigned by the IUPAC-IUB Commission on Biochemical Nomenclature, 1978, as given in Enzyme Nomenclature, published by Academic Press, New York, 1980. Where possible, use the recommended SI (Systeme International) units.
Abbreviations
Try to restrict the use of abbreviations to SI symbols and those recommended by the IUPAC-IUB. Abbreviations should be defined in brackets after their first mention in the text. Standard units of measurements and chemical symbols of elements may be used without definition in the body of the paper.
Copyright
1. All authors must sign the 'Transfer of Copyright' agreement before the article can be published. This transfer agreement enables Elsevier Science Ltd to protect the copyrighted material for the authors, but does not relinquish the author's proprietary rights. The copyright transfer covers the exclusive rights to reproduce and distribute the article, including reprints, photographic reproductions, microfilm or any other reproductions of similar nature and translations. It includes the right to adapt the article for use in conjunction with computer systems and programs, including the reproduction or publication in machine-readable form and incorporation in retrieval systems.
2. An author, when quoting from someone else's work or when considering reproducing an illustration or table from a book or journal article, should make sure that copyright is not being infringed. Authors are responsible for obtaining from the copyright holder permission to reproduce and figures for which copyright exists.
3. Although in general an author may quote from other published works, permission from the holder of the copyright should be obtained if substantial extracts are taken or tables, plates, or other illustrations are reproduced. If the copyright-holder is not the author of the quoted or reproduced material, it is recommended that the permission of the author should also be sought.
4. Material in unpublished letters and manuscripts is also protected and must not be published unless permission has been obtained.
5. A suitable acknowledgement of any borrowed material must always be made.
Proofs
Proofs will be sent to the author as a PDF file wherever possible (first named author if no corresponding author identified of multi-authored papers) and should be returned within 48 hours of receipt, preferably by e-mail. Corrections should be restricted to printer's errors; any other amendments may be charged to the author. Elsevier will do everything possible to get your article corrected and published as quickly and accurately as possible. Therefore it is important to ensure that all of your corrections are returned to us in one all-inclusive e-mail or fax. Subsequent corrections will not be possible, so please ensure your first communication is complete. Should you choose to mail your corrections, please return them to the Login Department, Elsevier Science, Stover Court, Bampfylde Street, Exeter, Devon EX1 2AH, UK.
Offprints
Twenty five offprints will be supplied free of charge. If colour is paid for in an article the author will receive a further 100 offprints at no extra charge. Offprints and copies of the issue can be ordered at a specially reduced rate on the order form sent to the corresponding author with the acknowledgement letter, after the article has been accepted and forwarded to Elsevier Science. Orders for reprints will incur a 50% surcharge. (UNESCO coupons are acceptable in payment of extra offprints.)
Author Enquiries
Authors can keep a track on the progress of their accepted article, and set up e-mail alerts informing them of changes to their manuscript's status, by using the "Track a Paper" feature of Elsevier's Author Gateway. Other questions or queries will also be dealt with via the website http://authors.elsevier.com.Contact details for questions arising after acceptance of an article, especially those relating to proofs, are provided when an article is accepted for publication.
Editorial Board
Executive Editors:
G.O. Phillips, Research Transfer Ltd, 2 Plymouth Drive, Radyr, Cardiff, CF4 8BL Email: phillipsglyn@aol.com
D.J. Wedlock, Shell Global Solutions UK, Chester, CH1 3SH, UK Email: David.J.Wedlock@opc.shell.com
P.A. Williams, The North East Wales Institute, Plas Coch, Mold Road, Wrexham, LL11 2AW, UK Email: williamspa@newi.ac.uk
Associate Editors:
E. Dickinson, Procter Department of Food Science, University of Leeds LS2 9JT, UK Email: E.Dickinson@leeds.ac.uk
E.A. Foegeding, College of Agriculture and Life Sciences, Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624, USA Email: allen foegeding@ncsu.edu
D.K. Nishinari, Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-8585, Japan Email: nisinari@life.osaka-cu.ac.jp
Editorial Board:
I. Asai, San-Ei Gen F.F.I., Inc., Osaka, Japan
D.C. Clark, DMV International, Veghel, The Netherlands
J. Coupland, Pennsylvania State University, PA, USA
S.W. Cui, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
D.G. Dalgleish, University of Guelph, Ontario, Canada
C.G. de Kruif, NIZO Food Research, Ede, the Netherlands
J.-L. Doublier, LPCM-INRA, Nantes, France
D. Dunstan, University of Melbourne, Australia
H. D. Goff, University of Guelph, Ontario, Canada
S.E. Harding, University of Nottingham, Sutton Bonington, UK
A.-M. Hermansson, The Swedish Institute for Food Research, Goteborg, Sweden
J.F. Kennedy, University of Birmingham, UK
R.D. Ludescher, Rutgers, The State University, New Brunswick, NJ, USA
M.E. Mangino, Ohio State University, Columbus, OH, USA
R. Matsuno, Kyoto University, Japan
D.J. McClements, University of Massachusetts, Amherst, MA, USA
E.R. Morris, University College Cork, Ireland
D.M. Mulvihill, University College Cork, Eire
L. Piculell, University of Lund, Sweden
M.A. Rao, Cornell University, Geneva, NY, USA
M. Rinaudo, CERMAV, St Martin d'Heres, France
S. Ross-Murphy, King's College, London, UK
O. Smidsrod, University of Trondheim, Norway
A.G.J. Voragen, Agricultural University, Wageningen, The Netherlands
P. Walstra, Agricultural University, Wageningen, The Netherlands
For the Americas: Professor E. Allen Foegeding, North Carolina State University, College of Agriculture and Life Sciences, Department of Food Science, Box 7624, Raleigh, NC 27695-7624, USA. Fax: +1 919 515 7124; E-mail: allen_foegeding@ncsu.edu
For Japan: Professor K. Nishinari, Department of Food and Nutrition, Faculty of Human Life Sciences, Osaka City University, 3-3-138 Sugimoto, Suniyoshi-ku, Osaka 558, Japan. Fax: +81 6 605 3086; E-mail: nisinari@life.osaka-cu.ac.jp
For Europe and the Rest of the World: Professor G.O. Phillips, Research Transfer Ltd, 2 Plymouth Drive, Radyr, Cardiff CF4 8BL, Wales, UK. Fax: +44 (0) 1222 843 145; E-mail: phillipsglyn@aol.com
Professor P.A. Williams, The North East Wales Institute, Plas Coch, Mold Road, Wrexham LL11 2AW, UK. Fax: +44 (0) 1978 290 008; E-mail: williamspa@newi.ac.uk
Professor D.J. Wedlock, Shell Global Solutions UK, Cheshire Innovation Park, PO Box 1, Chester CH1 3SH, UK, E-mail: david.j.wedlock@opc.shell.com
Professor E. Dickinson, Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK. Fax: +44 (0) 113 233 2982; E-mail: e.dickinson@leeds.ac.uk
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