Skip to main content
Log in

Overview

Food Biophysics is a specialized journal publishing research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering.

  • Covers detailed studies on food structure, properties, and functions in relation to molecular structure and properties of food materials.
  • Explores the structure of food molecules, biopolymers, and food materials, as well as mechanisms of antimicrobial action.
  • Delivers insights into molecular mechanisms of taste and smell.
  • Presents novel techniques in food biophysics, including spectroscopic, the,rmal and rheological studies.
  • Discusses glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties.

Editor-in-Chief
  • Michael A. Rogers
Impact factor
3.0 (2022)
5 year impact factor
3.5 (2022)
Submission to first decision (median)
5 days
Downloads
139,096 (2023)

Latest articles

Journal information

Print ISSN
1557-1858
Abstracted and indexed in
  1. AGRICOLA
  2. ANVUR
  3. BFI List
  4. Baidu
  5. CAB Abstracts
  6. CLOCKSS
  7. CNKI
  8. CNPIEC
  9. Current Contents/Agriculture, Biology & Environmental Sciences
  10. Dimensions
  11. EBSCO
  12. EI Compendex
  13. EMBiology
  14. Google Scholar
  15. IFIS Publishing
  16. INSPEC
  17. Japanese Science and Technology Agency (JST)
  18. Naver
  19. OCLC WorldCat Discovery Service
  20. Portico
  21. ProQuest
  22. SCImago
  23. SCOPUS
  24. Science Citation Index Expanded (SCIE)
  25. Semantic Scholar
  26. TD Net Discovery Service
  27. UGC-CARE List (India)
  28. WTI AG
  29. Wanfang
Copyright information

Rights and permissions

Springer policies

© Springer Science+Business Media, LLC, part of Springer Nature

Navigation