| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 650 | 18 | 19 | 8 |
The journal aims to foster the development of research in Food science, Microstructure, Chemical engineering, Scanning electron microscope and Chromatography. While Food Structure focused on Food science, it was also able to explore topics like Globules of fat and Composition (visual arts). In addition to Microstructure research, Food Structure aims to explore topics under Rheology and Texture (crystalline).
It links adjacent topics like Chemical engineering with Whey protein. Topics in Scanning electron microscope were tackled in line with various other fields like Ultrastructure, Crystallography, Microscopy, Transmission electron microscopy and Analytical chemistry. The Ultrastructure study which was featured in Food Structure aims to expound on the research in Botany.
The journal focuses on Transmission electron microscopy research which is adjacent to topics in Electron microscope.
Food science, Microstructure, Scanning electron microscope, Rheology and Emulsion are the main subjects of interest in the published papers. The studies on Food science discussed at the published papers can also contribute to research in the domains of Globules of fat and Composition (visual arts). The most cited papers explore issues in Scanning electron microscope which can be linked to other research areas like Ultrastructure, Crystallography, Transmission electron microscopy, Chemical engineering and Food technology.
The main research concerns discussed in the journal are Food science, Chemical engineering, Rheology, Microstructure and Particle size. Food science research presented in Food Structure encompasses a variety of subjects, including Hydrolysis and Antioxidant. The studies in Oil droplet, Colloid and Suspension (chemistry) under the umbrella field of Chemical engineering overlap with concepts in Coalescence (physics).
In the journal, Viscosity, Layer (electronics), Glycerol monostearate, Deformation (meteorology) and Sunflower oil are investigated in conjunction with one another to address concerns in Rheology research. It addresses concerns in Microstructure which are intertwined with other disciplines, such as Texture profile analysis, Extraction (chemistry) and Soybean Protein Isolate. It facilitates discussions on Particle size that incorporate concepts from other fields like Polymerization, Sucrose, Circular dichroism, Water binding and Chenopodium quinoa.
A key indicator for each journal is its effectiveness in reaching other researchers with the papers published at that venue.
The chart below presents the interquartile range (first quartile 25%, median 50% and third quartile 75%) of the number of citations of articles over time.
The top authors publishing in Food Structure (based on the number of publications) are:
The overall trend for top authors publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top authors.
Only papers with recognized affiliations are considered
The top affiliations publishing in Food Structure (based on the number of publications) are:
The overall trend for top affiliations publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top affiliations.
The publication chance index shows the ratio of articles published by the best research institutions in the journal edition to all articles published within that journal. The best research institutions were selected based on the largest number of articles published during all editions of the journal.
The chart below presents the percentage ratio of articles from top institutions (based on their ranking of total papers).Top affiliations were grouped by their rank into the following tiers: top 1-10, top 11-20, top 21-50, and top 51+. Only articles with a recognized affiliation are considered.
During the most recent 2021 edition, 2.08% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 25.53% were posted by at least one author from the top 10 institutions publishing in the journal. Another 19.15% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 17.02% of all publications and 38.30% were from other institutions.
A very common phenomenon observed among researchers publishing scientific articles is the intentional selection of journals they have already attended in the past. In particular, it is worth analyzing the case when the authors participate in the same journal from year to year.
The Returning Authors Index presented below illustrates the ratio of authors who participated in both a given as well as the previous edition of the journal in relation to all participants in a given year.
The graph below shows the Returning Institution Index, illustrating the ratio of institutions that participated in both a given and the previous edition of the conference in relation to all affiliations present in a given year.
Our experience to innovation index was created to show a cross-section of the experience level of authors publishing in a journal. The index includes the authors publishing at the last edition of a journal, grouped by total number of publications throughout their academic career (P) and the total number of citations of these publications ever received (C).
The group intervals were selected empirically to best show the diversity of the authors' experiences, their labels were selected as a convenience, not as judgment. The authors were divided into the following groups:
The chart below illustrates experience levels of first authors in cases of publications with multiple authors.
Yameng Shi;Min Zhang;Bhesh Bhandari
(2021)Luiz Henrique Fasolin;Artur J. Martins;M. A. Cerqueira;A. A. Vicente
(2021)Fengying Chen;Min Zhang;Zhenbin Liu;Bhesh Bhandari
(2021)Emma Neylon;Elke K. Arendt;Emanuele Zannini;Aylin W. Sahin
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