中国高校科技期刊研究会第9次会员代表大会在北京召开，中宣部出版局副局长张怀海、教育部科学技术与信息化司一级巡视员张国辉等领导出席会议并发表..
英文简介：Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.The main areas of interest are:-Chemical and physicochemical characterisationThermal properties including glass transitions and conformational changes-Rheological properties including viscosity, viscoelastic properties and gelation behaviour-The influence on organoleptic properties-Interfacial properties including stabilisation of dispersions, emulsions and foams-Film forming properties with application to edible films and active packaging-Encapsulation and controlled release of active compounds-The influence on health including their role as dietary fibre-Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-New hydrocolloids and hydrocolloid sources of commercial potential.The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.中文简介：（来自Google、百度翻译）食品水胶体发表了有关水胶体在食品中的特性，特性，功能和应用的原创和创新研究。水胶体被定义为具有商业重要性的多糖和蛋白质。研究的重点应放在水胶体材料本身上，手稿应包括对研究结果及其意义的基本讨论。仅报告数据而不提供对结果的详细解释的手稿不太可能被接受在期刊上发表。 感兴趣的主要领域是:-化学和物理化学表征 热性质，包括玻璃化转变和构象变化- 流变性质，包括粘度，粘弹性和凝胶行为- 对感官性质的影响- 界面性质，包括分散体的稳定性，乳液和泡沫- 适用于可食用薄膜和活性包装的成膜性能- 活性化合物的封装和控制释放- 对健康的影响，包括它们作为膳食纤维的作用- 通过化学处理水胶体结构和功能，生物化学和物理过程- 具有商业潜力的新的水胶体和水胶体来源。 该杂志还发表评论文章，概述了该领域研究人员特别感兴趣的主题的最新进展。
