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polymer審稿周期（polymer chemistry審稿周期）

發(fā)布時(shí)間：2023-04-10 16:36:19 稿源：創(chuàng)意嶺閱讀： 65

大家好！今天讓創(chuàng)意嶺的小編來大家介紹下關(guān)于polymer審稿周期的問題，以下是小編對此問題的歸納整理，讓我們一起來看看吧。

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本文目錄:

1、求助關(guān)于polymer bulletin 投稿的問題
2、求助Food Hydrocolloids 的投稿要求
3、Polymer Chemistry 這個(gè)雜志怎么樣
4、Express polymer letters 這雜志好投嗎

polymer審稿周期（polymer chemistry審稿周期）

一、求助關(guān)于polymer bulletin 投稿的問題

這個(gè)過去審稿速度超級(jí)慢，我的四個(gè)月了還沒消息，建議樓主不要投。

以前比較快，聽說最近慢了，可能稿件多了，編輯太忙

二、求助Food Hydrocolloids 的投稿要求

你好，投稿要求如下：

期刊名 food hydrocolloids 出版周期: Bimonthly

近四年影響因子

2013年度 2012年度 2011年度 2010年度

4.28 3.494 3.473 2.659

中科院雜志分區(qū) 食品科技分類下的 2 區(qū)期刊

這個(gè)雜志比較專業(yè)，審稿周期一般是4-6周，主編非常負(fù)責(zé)任，如果文章做的很有新意或者比較深入的話，可嘗試投稿，畢竟機(jī)會(huì)還是不小的。

出版社或管理機(jī)構(gòu) 雜志由 ELSEVIER SCI LTD 出版或管理。 ISSN號(hào)：0268-005X

雜志簡介/稿件收錄要求 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.

三、Polymer Chemistry 這個(gè)雜志怎么樣

非常不錯(cuò)的高分子領(lǐng)域雜志！Polymer Chemistry 是英國RSC集團(tuán)新出的雜志,由于RSC之前沒有關(guān)于高分子這類的專業(yè)期刊，其目標(biāo)定位在ACS中macromolecules這樣檔次

期刊名 POLYMER CHEMISTRY 出版周期: 月刊

中科院雜志分區(qū) 2 區(qū)期刊

2013年度 2012年度 2011年度 2010年度

5.368 5.231 5.321 無

四、Express polymer letters 這雜志好投嗎

期刊名 EXPRESS POLYMER LETTERS 出版周期: 月刊

中科院雜志分區(qū) 3 區(qū)期刊 ,前些年挺好中的，審稿也快，現(xiàn)在IF增加后，中的難度增加了。

雜志由 BUDAPEST UNIV TECHNOL & ECON 出版或管理。 ISSN號(hào)：1788-618X

近四年影響因子:

2013年度 2012年度 2011年度 2010年度