Department: Biotechnology

Author's Status: Academic Staff, PostDoc

Journal Name: Food Hydrocolloids / Publisher: Elsevier

Indexed in WOS : Impact Factor = 5.839 / Category: Food Science & Technology / Q1 / TOP 10%

Indexed in Scopus : h indexed = 132 / SJR = 2.055 / Category: Food Science / [Q1] / TOP 10%