Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers.
| YEAR | Impact Factor |
|---|---|
| 2023-24 | 2.8 |
| 2022 | 3.0 |
| 2021 | 3.34 |
Food Biophysics, 1557-1858, 2006-ongoing, Agricultural and Biological Sciences,Biochemistry, Genetics and Molecular Biology,Chemical Engineering.