Food Hydrocolloids for Health

Food Hydrocolloids for Health is a gold open access journal launched in 2021 by Elsevier as a companion to Food Hydrocolloids, focused on hydrocolloid applications in human health and nutrition, with a 2025 Journal Impact Factor of 5.4 and a place in the Q1 quartile of the Chemistry, Applied category of the Emerging Sources Citation Index《食品亲水胶体与健康》（Food Hydrocolloids for Health）是（Elsevier）于 2021 年推出的金色开放获取期刊，作为（Food Hydrocolloids）的姐妹刊，聚焦亲水胶体在人类健康与营养中的应用，2025 年影响因子为 5.4，在（Emerging Sources Citation Index）应用化学类别位居 Q1。

Scope

• Its remit is the application of hydrocolloids to human health and nutrition, including but not limited to foods, with emphasis on functional properties and bioactivity该刊关注亲水胶体在人类健康与营养中的应用，范围不限于食品，并突出其功能特性与生物活性。
• It covers dietary fibre and indigestible carbohydrate hydrocolloids, their fermentability in the gastrointestinal tract, interactions with the microbiota, digestive processes and gastrointestinal health涵盖膳食纤维与不可消化碳水化合物类亲水胶体在胃肠道中的发酵性、与微生物群的相互作用、消化过程及胃肠道健康。
• Hydrocolloids as drug delivery systems and in other medical applications are within scope, including pharmaceutical preparations, encapsulation and mucoadhesion亲水胶体作为药物递送系统及其他医学应用属于收稿范围，包括药物制剂、包埋与黏膜黏附。
• The journal addresses the role of hydrocolloids in the acute and long-term regulation of glycaemic control and body weight该刊探讨亲水胶体在血糖控制与体重调节的急性及长期调控中的作用。
• It welcomes work on nutritional supplements formulated with hydrocolloids for specific health issues such as dysphagia and age-related sarcopenia, as well as personalised and sports nutrition欢迎基于亲水胶体、针对吞咽困难与年龄相关肌少症等特定健康问题配制营养补充剂的研究，也关注个性化营养与运动营养。
• Approaches for assessing the bioactivity of carbohydrate and hydrocolloid entities are also covered碳水化合物与亲水胶体组分生物活性的评估方法亦在覆盖范围内。
• Studies on the impact of hydrocolloids and indigestible carbohydrates on gastrointestinal, cardiometabolic and allergic disease, and on medical uses such as wound dressings and tissue-engineering scaffolds, are included亲水胶体与不可消化碳水化合物对胃肠道疾病、心血管代谢疾病及过敏的影响，以及伤口敷料与组织工程支架等医学用途的研究，均被纳入。

History

• The journal was announced in late 2020 with a call for papers, and its first volume appeared in 2021该刊于 2020 年底发布征稿启事，第 1 卷于 2021 年出版。
• To mark the launch, article publishing charges were waived for manuscripts submitted by 31 December 2020为庆祝创刊，2020 年 12 月 31 日前投稿的稿件免收文章出版费。
• It is an online-only Elsevier journal with ISSN 2667-0259, published in one continuously paginated volume per year that reached volume 10 in 2026该刊为（Elsevier）旗下纯在线期刊，国际标准连续出版物号为 2667-0259，每年出版一卷并采用连续编排，2026 年已至第 10 卷。
• It was created as a companion journal to Food Hydrocolloids, devoted to hydrocolloids applied in human health and nutrition该刊作为（Food Hydrocolloids）的姐妹刊创办，专门刊载亲水胶体在人类健康与营养方面的应用研究。
• It publishes under a CC BY licence, with CC BY-NC and CC BY-NC-ND options also offered, and the current article publishing charge is 2400 US dollars该刊以（CC BY）许可出版，也提供（CC BY-NC）与（CC BY-NC-ND）选项，现行文章出版费为 2400 美元。
• It is indexed in the Emerging Sources Citation Index, and its 2025 Journal Impact Factor of 5.4 places it 17th of 77 in Chemistry, Applied and 48th of 187 in Food Science and Technology该刊被（Emerging Sources Citation Index）收录，2025 年影响因子 5.4，在应用化学类别 77 种期刊中列第 17 位，在食品科学与技术类别 187 种期刊中列第 48 位。

Editors

• Iain Brownlee of Northumbria University in the United Kingdom is co-editor-in-chief, with research interests in diet, gastrointestinal, metabolic and cardiovascular health, dietary fibre and whole grains联合主编为英国（Northumbria University）的（Iain Brownlee），其研究涉及膳食与胃肠道、代谢及心血管健康，以及膳食纤维和全谷物。
• Fang Zhong of Jiangnan University in China is the other co-editor-in-chief, working on food physical properties and hydrocolloids and serving as deputy director of a key laboratory of food colloids and biotechnology另一位联合主编为江南大学的钟芳，从事食品物性与亲水胶体研究，并担任食品胶体与生物技术重点实验室副主任。
• The journal operates a single anonymized review process in which suitable papers are typically sent to at least two independent expert reviewers, and the editor makes the final decision该刊实行单匿名评审，合适稿件通常送至少两位独立专家评审，由编辑作出最终决定。
• Special issues and article collections follow the same single anonymized process and are handled by trained guest editors特刊与专题文集采用同样的单匿名评审流程，由经过培训的客座编辑负责。
• Manuscripts are submitted through Elsevier Editorial Manager, and the journal accepts research papers, review papers and short communications稿件通过（Elsevier Editorial Manager）提交，接受研究论文、综述论文与短篇通讯。