Food Physics

Food Physics is an open access journal launched in September 2024 by KeAi and Jiangsu University and published by Elsevier, covering physical processing technologies and the physical properties of food, with a 2025 Journal Impact Factor of 7.5《食品物理学》（Food Physics）是（KeAi）与（Jiangsu University）于 2024 年 9 月创办的开放获取期刊，由（Elsevier）出版，刊载食品物理加工技术与食品物理特性研究，2025 年影响因子为 7.5。

Scope

• Non-thermal physical processing is the core area, spanning ultrasound, pulsed electric and magnetic fields, plasma, laser, ultraviolet, high hydrostatic pressure, pulsed light, irradiation and supercritical fluids非热物理加工是核心板块，涵盖超声、脉冲电场与脉冲磁场、等离子体、激光、紫外、超高压、脉冲强光、辐照与超临界流体。
• Thermal physical processing covers microwave, infrared, radio frequency and ohmic heating, with attention to the coupling between energy input and food quality热物理加工板块覆盖微波、红外、射频与欧姆加热，并关注能量输入与食品品质之间的耦合。
• Rapid detection of quality and process parameters relies on computer vision, electronic nose and tongue, near-infrared and Raman spectroscopy, nuclear magnetic resonance and biosensors品质与工艺参数的快速检测依托机器视觉、电子鼻与电子舌、近红外与拉曼光谱、核磁共振与生物传感器。
• Physics in food manufacturing includes extraction, enzymolysis, fermentation, mutagenesis, ageing, emulsification, sterilisation, encapsulation, baking, 3D printing, extrusion and membrane separation物理技术在食品制造中的应用包括提取、酶解、发酵、诱变、陈化、乳化、杀菌、包埋、烘焙、3D 打印、挤压与膜分离。
• Physics in agri-product processing runs from cleaning, peeling and enzyme inactivation to drying, sterilisation, pickling, quick freezing and thawing物理技术在农产品加工中的应用从清洗、去皮与钝酶，延伸到干燥、杀菌、腌制、速冻与解冻。
• The physical properties strand covers mechanical, optical, thermal and electromagnetic behaviour of food materials, together with the physics of nanoparticles in foods食品物理特性板块覆盖食品材料的力学、光学、热学与电磁学行为，以及食品中纳米颗粒的物理问题。
• Studies of the biological, chemical and physical effects of modern physical technologies on food processing are also within the remit, not only equipment performance现代物理技术对食品加工过程的生物学、化学与物理学效应研究同样在收稿范围内，而非只关注设备性能。

History

• The journal published its first issue in September 2024 as volume 1, having been founded jointly by Jiangsu University and KeAi Communications该刊于 2024 年 9 月出版第 1 卷第 1 期，由（Jiangsu University）与（KeAi Communications）联合创办。
• It is affiliated with the Institute of Food Physical Processing at Jiangsu University, a university-level institute approved in December 2018期刊依托（Jiangsu University）于 2018 年 12 月获批设立的食品物理加工研究院。
• Publication is fully open access, with an article processing charge of 700 US dollars, a waiver policy and a choice of CC BY or CC BY-NC-ND licensing期刊完全开放获取，文章处理费为 700 美元，设有减免政策，许可协议可在（CC BY）与（CC BY-NC-ND）之间选择。
• It has been indexed in Chemical Abstracts Service, DOAJ, Scopus and the Emerging Sources Citation Index, and reached a CiteScore of 2.8期刊已被（Chemical Abstracts Service）、（DOAJ）、（Scopus）与（Emerging Sources Citation Index）收录，（CiteScore）为 2.8。
• Its first impact factor, 7.5 for 2025, placed it nineteenth among 187 food science and technology journals, and it won the publisher's new journal award for 20252025 年首个影响因子为 7.5，在 187 种食品科学与技术期刊中列第 19 位，并获出版方 2025 年度优秀新刊奖。
• The journal is built around the concept of food physical processing, defined as using acoustic, optical, electrical, magnetic and mechanical factors to regulate processing期刊围绕“食品物理加工”概念构建，该概念被界定为利用声、光、电、磁、力等物理因子调控食品加工过程。

Editors

• The editor-in-chief is Haile Ma, professor and director of the Institute of Food Physical Processing at Jiangsu University, who proposed the concept the journal is organised around主编为（Haile Ma），（Jiangsu University）食品物理加工研究院院长，也是该刊核心概念的提出者。
• The editorial board draws on acoustics, optics, electromagnetics and food engineering, reflecting the cross-disciplinary remit of the journal编委会由声学、光学、电磁学与食品工程等方向的学者组成，体现期刊的交叉学科定位。
• Through the World Food Physical Processing Technology Innovative Center, established in 2020, the journal connects with researchers in the United States, Canada, Australia, Japan, the United Kingdom and New Zealand期刊通过 2020 年成立的（World Food Physical Processing Technology Innovative Center），联络美国、加拿大、澳大利亚、日本、英国与新西兰的研究者。
• Review is anonymous, and the publisher reports an average of about nine weeks from submission to publication期刊采用匿名同行评议，出版方公布的自投稿到出版平均周期约为 9 周。
• Accepted formats include original research, reviews and short communications, and mechanism-level explanation of the physical effects is expected rather than purely empirical optimisation接受的文章类型包括原创研究、综述与短通讯，并要求对物理效应给出机制层面的解释，而非仅作经验性优化。