Starch-starke

Starch-starke

强-强

  • 4区 中科院分区
  • Q2 JCR分区

期刊简介

《Starch-starke》是由Wiley-VCH Verlag出版社于1949年创办的英文国际期刊(ISSN: 0038-9056,E-ISSN: 1521-379X),该期刊长期致力于食品科技领域的创新研究,主要研究方向为食品科技-工程技术。作为SCIE收录期刊(JCR分区 Q2,中科院 4区),本刊采用OA未开放获取模式(OA占比0.0168...%),以发表食品科技领域等方向的原创性研究为核心(研究类文章占比85.28%%)。凭借严格的同行评审与高效编辑流程,期刊年载文量精选控制在163篇,确保学术质量与前沿性。成果覆盖Web of Science、Scopus等国际权威数据库,为学者提供推动农林科学领域高水平交流平台。

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投稿提示

Starch-starke审稿周期约为 约1.0个月 。该刊近年未被列入国际预警名单,年发文量约163篇,录用竞争适中,主题需确保紧密契合农林科学前沿。投稿策略提示:避开学术会议旺季投稿以缩短周期,语言建议专业润色提升可读性。

  • 农林科学 大类学科
  • Multi-Language 出版语言
  • 是否预警
  • SCIE 期刊收录
  • 163 发文量

中科院分区

中科院 SCI 期刊分区 2023年12月升级版

Top期刊 综述期刊 大类学科 小类学科
农林科学
4区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区

中科院 SCI 期刊分区 2022年12月升级版

Top期刊 综述期刊 大类学科 小类学科
农林科学
4区
FOOD SCIENCE & TECHNOLOGY 食品科技
4区

JCR分区

按JIF指标学科分区 收录子集 分区 排名 百分位
学科:FOOD SCIENCE & TECHNOLOGY SCIE Q2 85 / 173

51.2%

按JCI指标学科分区 收录子集 分区 排名 百分位
学科:FOOD SCIENCE & TECHNOLOGY SCIE Q3 104 / 173

40.17%

CiteScore

CiteScore SJR SNIP CiteScore 排名
CiteScore:4.7 SJR:0.505 SNIP:0.623
学科类别 分区 排名 百分位
大类:Agricultural and Biological Sciences 小类:Food Science Q2 139 / 389

64%

大类:Agricultural and Biological Sciences 小类:Organic Chemistry Q2 97 / 211

54%

期刊发文

  • Whole Maize Flour and Isolated Maize Starch for Production of Citric Acid by Aspergillus niger: A Review

    Author: Tong, Zhenyu; Tong, Yi; Wang, Donghai; Shi, Yong-Cheng

    Journal: STARCH-STARKE. 2023; Vol. 75, Issue 3-4, pp. -. DOI: 10.1002/star.202000014

  • Synthesis and Characterization of the Starch-ZnO Hybrid Nanoparticles: Effect of the Amylose Content

    Author: Cao, Yu; Bian, Xiaofang; Luo, Shunjing; Liu, Chengmei; Hu, Xiuting

    Journal: STARCH-STARKE. 2023; Vol. 75, Issue 3-4, pp. -. DOI: 10.1002/star.202100256

  • Antibacterial Activity of Carboxymethyl Chitosan Dialdehyde Starch Schiff Base and its Metal Complex

    Author: Ouyang, Jinyu; Li, Zhenbiao; Miao, Jincheng; Wang, Yongtao; Hu, Langrong; Wang, Xiaojuan

    Journal: STARCH-STARKE. 2023; Vol. , Issue , pp. -. DOI: 10.1002/star.202200121

  • Gelatinization and Retrogradation Properties of Wheat Starch with Added Konjac Glucomannan or Artemisia sphaerocephala Krasch. Gum

    Author: Zou, Yong; Zhang, Shuai; Chen, Yuanyuan; Zeng, Yunjun; Zhong, Geng; Zhao, Yi

    Journal: STARCH-STARKE. 2023; Vol. 75, Issue 1-2, pp. -. DOI: 10.1002/star.202100229

  • Mechanistic Understanding of the Relationships between Structure and Digestibility of Octenyl Succinic Anhydride Modified Corn, Potato, and Pea Starch Nanoparticles

    Author: Jiang, Yuling; Chen, Huirong; Zhang, Biao; Fang, Yong; Lin, Qinlu; Ding, Yongbo

    Journal: STARCH-STARKE. 2023; Vol. 75, Issue 1-2, pp. -. DOI: 10.1002/star.202200178

  • Preparation, Physicochemical Properties, and Antioxidant Capacity of Edible Agar Films Containing Hull-Less Barley Grass Polysaccharide Extracts

    Author: Gao, Shan; Wang, Junyi; Zhang, Yongze; Liu, Nuaner; Zhang, Rui; Sui, Zhongquan; Hou, Hanxue

    Journal: STARCH-STARKE. 2023; Vol. 75, Issue 1-2, pp. -. DOI: 10.1002/star.202200102

  • Preparation and Characteristics of Starch-Based Pickering Emulsions: Effects of Rosin Acid and Starch Size

    Author: Bi, Huimin; Zhao, Guoyu; Fan, Fangyu

    Journal: STARCH-STARKE. 2023; Vol. 75, Issue 1-2, pp. -. DOI: 10.1002/star.202200108

  • Valorizing Canadian Oat Cultivars to Obtain Non-Conventional Starch: Pasting, Physicochemical, and Morphological Properties

    Author: Zhu, Xiuling; Dai, Qingyuan; Hornung, Polyanna Silveira; Teixeira, Gerson Lopes; Malunga, Lovemore Nkhata; Ames, Nancy; Beta, Trust

    Journal: STARCH-STARKE. 2023; Vol. 75, Issue 1-2, pp. -. DOI: 10.1002/star.202200142