SciOpen, Tsinghua University Press’s open-access publishing platform, has signed the journal Food Science of Animal Products. It is SciOpen’s first client journal whose scholarly publishing workflow is entirely managed by SciOpen’s production team, and its first issue is now available online.

The journal publishes the latest research related to animal-origin foods, including meat, diary, aquatic products and edible insects, covering everything from quality to effect on human health to sensory experiences and more.

“The objectives of this journal are to provide an authoritative platform for scholars worldwide to publish scientific theories and fundamental experimental studies related to animal-origin foods, and showcase innovative technological breakthroughs for developing nutritious, healthy, delicious and safe animal-origin human foods,” said Yong Sun, managing editor of Food Science of Animal Products.

The journal joined SciOpen to better highlight innovative scientific research, Sun said.

“We believe the strong alliance with the international digital academic journal publishing platform SciOpen will be more conducive to the long-term development of our journal,” Sun said. “I believe the SciOpen platform could pave the way for a brilliant future for English peer-reviewed journals published in China.”

Sun credits SciOpen’s international review system, production process and media relations for the journal’s move to the publishing platform. He also noted that SciOpen owns independent intellectual property rights, rather than co-publishing with other publishers who oversee the process.

“Our journal chose to cooperate with the SciOpen platform operated by Tsinghua University Press due to their expertise in international publishing, as well as their efficient end-to-end services,” Sun said.

According to Lei Shi, the head of SciOpen, end-to-end services integrates copyediting, layout and typesetting for client journals. This means journal editors can dedicate their time to more strategic work, such as improving journal’s academic performance and building academic brands.

“SciOpen is not just an online publishing system — it takes into account the requirements of both journal development and user experience,” Shi said. “We are working diligently to build an offline production service support system for the publishing platform. We are committed to digitally connecting the industrial chain to create an efficient, economical, agile and robust supply chain of academic journals with independent, mature tools and services.”

SciOpen has published more than 17,000 articles in more than 50 academic journals, and has partnerships with multiple search engines, publishing organizations and databases, making its academic content available across platforms. SciOpen also supports various publication stages, including “Just Accepted,” “Online First,” “Whole Issue Releasing” and more. The platform also boasts a marketing team to disseminate research news across social media.

“We provide all our online published journals with customized service support from submission, editing,  production to worldwide  promotion and database indexing,” Shi said. “Our goal is to provide our publishing partners with competitive production quality, cycle, cost and personalized service advantages. By digitalizing the publishing process, SciOpen widens the reach, deepens the impact and accelerates the exchange of ideas.” 

The articles in this issue are listed as below:

[1] Edible insects and their potential anti-obesity effects: a review. DOI: https://doi.org/10.26599/FSAP.2023.9240008. Food Science of Animal Products, March, 2023.

[2] The generation and application of antioxidant peptides derived from meat protein: a review. DOI: https://doi.org/10.26599/FSAP.2023.9240005. Food Science of Animal Products, March, 2023.

[3] Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review. DOI: https://doi.org/10.26599/FSAP.2023.9240006. Food Science of Animal Products, March, 2023.

[4] Quality and flavor changes in beef jerky caused by high hydrostatic pressure combined with moisture regulator treatments during storage. DOI: https://doi.org/10.26599/FSAP.2023.9240001. Food Science of Animal Products, March, 2023.

[5] Synergistic effects of sugar beet pectin and laccase on gel properties of egg white. DOI: https://doi.org/10.26599/FSAP.2023.9240003. Food Science of Animal Products, March, 2023.

[6] Color stability of dried pork meat slices containing bamboo leaf extract and L-cysteine under drying temperature variation. DOI: https://doi.org/10.26599/FSAP.2023.9240009. Food Science of Animal Products, March, 2023.

[7] Quality deterioration of Litopenaeus vannamei associated with protein changes during partial freezing storage. DOI: https://doi.org/10.26599/FSAP.2023.9240002. Food Science of Animal Products, March, 2023.

[8] Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham. DOI: https://doi.org/10.26599/FSAP.2023.9240012. Food Science of Animal Products, March, 2023.

[9] Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat. DOI: https://doi.org/10.26599/FSAP.2023.9240010. Food Science of Animal Products, March, 2023.

[10] Association of polymorphisms in IGF2, CLU and STAT5A genes with milk production characteristics in Chinese Holstein cattle. DOI: https://doi.org/10.26599/FSAP.2023.9240011. Food Science of Animal Products, March, 2023.

[11] Effects of biopolymer ratio and pH value on the complex formation between whey protein isolates and soluble Auricularia auricular polysaccharides. DOI: https://doi.org/10.26599/FSAP.2023.9240004. Food Science of Animal Products, March, 2023.

[12] Integrating transcriptomic and proteomics revealed the response mechanism of red swamp crayfish (Procambarus clarkii) muscle under cold stress. DOI: https://doi.org/10.26599/FSAP.2023.9240007. Food Science of Animal Products, March, 2023.

 JOURNAL

Food Science of Animal Products