Food Physics
Last updated ISSN 2950-0699
Food Physics is published by Elsevier BV in chemistry. It is open access. The article processing charge is $700.
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What it publishes
Recent work in Food Physics concentrates on these topics, taken from its published record rather than from its own description:
- Spectroscopy and Chemometric Analyses
- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Food composition and properties
- Advanced Chemical Sensor Technologies
- Proteins in Food Systems
- Meat and Animal Product Quality
- Polysaccharides Composition and Applications
- Magnetic and Electromagnetic Effects
Key facts
| Publisher | Elsevier BV |
|---|---|
| ISSN | 2950-0699 |
| Subject area | Chemistry |
| Access | Open access |
| Article processing charge | $700 |
| Indexed in | DOAJ |
| Articles published | 122 |
| Publishing since | 2007 |
Facts come from OpenAlex, DOAJ and Wikidata and may lag the journal’s own pages. Check the publisher’s site before submitting. Indexing shown here is what is recorded, not a complete picture — about a third of journals have no indexing recorded anywhere we can read, so “not recorded” does not mean a journal is absent from Scopus or Web of Science.
Journals like Food Physics
Other established journals in chemistry, if this one is not the right home for your paper: