Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal. 

The main areas of interest are: 

Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes
Rheological properties including viscosity, viscoelastic properties and gelation behaviour
The influence on organoleptic properties
Interfacial properties including stabilisation of dispersions, emulsions and foams
Film forming properties with application to edible films and active packaging
Encapsulation and controlled release of active compounds
The influence on health including their role as dietary fibre
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes
New hydrocolloids and hydrocolloid sources of commercial potential


The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.

Research papers (Regular papers)
Review papers
Short communications
Book reviews

Editor-in-Chief
P.A. Williams
Wrexham Glyndwr University, LL11 2AW, Wrexham, United Kingdom Email P.A. Williams
Founding and Executive Editor
G.O. Phillips
Phillips Hydrocolloid Research Ltd, 2 Plymouth Drive, CF15 8BL, Cardiff, United KingdomEmail G.O. Phillips
Associate Editors
K. de la Caba
University of the Basque Country Polytechnic University School of San Sebastian, Plaza Europa 1, 20018, Donostia-San Sebastian, Spain Email K. de la Caba
E. Dickinson
University of Leeds School of Food Science and Nutrition, Woodhouse Lane, LS2 9JT, Leeds, United Kingdom Email E. Dickinson
Y. Fang
Shanghai Jiao Tong University School of Agriculture and Biology, 800 Dongchuan Road, 200240, Shanghai, China Email Y. Fang
S. Fiszman
Institute of Agrochemistry and Food Technology Research Department on Food Conservation and Quality, Av. Primado Reig 86, 46010, Valencia, Spain Email S. Fiszman
S. Kasapis
RMIT University School of Applied Sciences, GPO BOX 71, Melbourne, VIC 3083, Australia Email S. Kasapis
V. Kontogiorgos
University of Queensland School of Agriculture and Food Sciences Saint Lucia Campus, Brisbane, Australia Email V. Kontogiorgos
K. Nishinari
Hubei University of Technology, 430068, Wuhan, China Email K. Nishinari
J.M.R. Patino
University of Seville Department of Chemical and Environmental Engineering, c/ Prof. Garcia Gonzalez 1, 41104, Seville, Spain Email J.M.R. Patino
F. Zhong
Jiangnan University School of Food Science and Technology, 1800 Lihu Ave, 214122, Wuxi, China Email F. Zhong
Editorial Board Members
T. Bialopiotrowicz
Catholic University of Lublin, Lublin, Poland
V. Bosc
AgroParisTech Massy Centre, Massy, France
M. Britten
Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, Quebec, Canada
I.A. Brownlee
Northumbria University, Newcastle Upon Tyne, United Kingdom
I.S. Chronakis
Technical University of Denmark, Kongens(Kgs) Lyngby, Denmark
M. Corredig
Aarhus University Department of Food Science, Tjele, Denmark
J. Coupland
Pennsylvania State University, University Park, Pennsylvania, United States
S.W. Cui
Agriculture and Agri-Food Canada Guelph Research and Development Centre, Guelph, Ontario, Canada
R.L. Cunha
State University of Campinas, Campinas, São Paulo, Brazil
L. D'Angelo
Tate and Lyle Commercial and Food Innovation Centre, Hoffman Estates, Illinois, United States
S. Dhital
Queensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, Australia
K.I. Draget
Norwegian University of Science and Technology, Trondheim, Norway
D.E. Dunstan
University of Melbourne - Parkville campus, Parkville, Victoria, Australia
U. Einhorn-Stoll
Technical University of Berlin, Berlin, Germany
C. Ferrero
National University of La Plata, La Plata, Argentina
T.J. Foster
University of Nottingham School of Biosciences, Loughborough, United Kingdom
T. Funami
San-Ei Gen FFI Inc, Osaka, Japan
L.N. Gerchenson
University of Buenos Aires Department of Industries, Buenos Aires, Argentina
H.D. Goff
University of Guelph, Guelph, Ontario, Canada
C. Gómez-Guillén
Spanish Scientific Research Council, Madrid, Spain
F.M. Goycoolea
University of Münster, Munster, Germany
Y. Hemar
The University of Auckland, Auckland, New Zealand
J.F. Kennedy
Chembiotech Laboratories Ltd, Tenbury Wells, United Kingdom
K. Kohyama
National Agriculture and Food Research Organization, Tsukuba, Japan
Y.D. Livney
Technion Israel Institute of Technology, Haifa, Israel
R.D. Ludescher
Rutgers The State University of New Jersey, New Brunswick, New Jersey, United States
J. Mazoyer
Cargill France Baupte, Baupte, France
D.J. McClements
University of Massachusetts Amherst Department of Food Science, Amherst, Massachusetts, United States
E.R. Morris
University College Cork National University of Ireland, Cork, Ireland
G Morris
University of Huddersfield, Huddersfield, United Kingdom
T. Nicolai
University of Le Mans, Le Mans, France
C.L. de Oliveira Petkowicz
Federal University of Parana, Curitiba, Brazil
J.M.R. Patino
University of Seville Department of Chemical and Environmental Engineering, Seville, Spain
A. Pilosof
University of Buenos Aires, Buenos Aires, Argentina
M. Rinaudo
Plant Macromolecule Research Centre, Grenoble, France
A. Sarkar
University of Leeds, Leeds, United Kingdom
C. Schmitt
Nestle Research Center, Lausanne 26, Switzerland
F. Sedlmeyer
University of Applied Sciences Niederrhein Department of Oecotrophology, Mönchengladbach, Germany
M. Semenova
Russian Academy of Sciences, Moskva, Russian Federation
S. Simsek
North Dakota State University, Fargo, North Dakota, United States
H. Singh
Massey University Riddet Institute, Palmerston North, New Zealand
A. Tecante
National Autonomous University of Mexico Department of Food and Biotechnology, Mexico City, Mexico
R. Tester
Glasgow Caledonian University, Glasgow, United Kingdom
S. Turgeon
Laval University, Quebec, Canada
T. Vasiljevic
Victoria University College of Health and Biomedicine, St Albans, Australia
M. Vazquez
University of Santiago de Compostela Department of Analytical Chemistry Nutrition and Food Science, Lugo, Spain
P. Wilde
Quadram Institute Bioscience, Norwich, United Kingdom
M.A.K. Williams
Massey University, Palmerston North, New Zealand
M Yadav
USDA-ARS Eastern Regional Research Center, Wyndmoor, Pennsylvania, United States
A. Ye
Massey University Riddet Institute, Palmerston North, New Zealand
N. Young
DuPont Nutrition Biosciences ApS Brabrand, Brabrand, Denmark
H. Zhang
Shanghai Jiao Tong University - Fahua Campus, Shanghai, China