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Author: Paideang Khwanchai

2 Articles are founded.

Preparation of house cricket peptide by enzymatic hydrolysis and development of herbal peptide drink
Food Sci. Preserv. 2024;31(6):847-856.
https://doi.org/10.11002/fsp.2024.31.6.847
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Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker
Food Sci. Preserv. 2024;31(4):507-517.
https://doi.org/10.11002/fsp.2024.31.4.507
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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Transition to Article Processing Charges (APCs)


Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

  • Korean-language manuscripts: KRW 600,000 per manuscript
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The new APC policy will apply to manuscripts submitted on or after January 1, 2027. Manuscripts submitted by December 31, 2026 will remain subject to the current publication charge policy.

For further details, please refer to the Article Processing Charges (APCs) Guidelines.

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Food Science and Preservation (FSP)


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