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美国
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Journal of Texture Studies 中科院3区 JCR:Q3 SCIE EI PubMed JST
发文量 2,510
被引量 62,841
影响因子(2025版) 2.427

The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing

  • 主办单位： WILEY
  • 出版地区： HOBOKEN
  • 出版周期： 双月刊
  • 别名： J TEXTURE STUD;J. Texture Stud.;纺织研究杂志;JOURNAL OF TEXTURE STUDIES
  • 国际标准连续出版物号/电子版： ISSN 0022-4901 / EISSN 1745-4603
  • 创刊时间： 1969年
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Rheological PropertiesTexture Profile AnalysisFood TextureTextural PropertiesOral ProcessingSensory EvaluationViscoelastic PropertiesTextural CharacteristicsRheological BehaviorPhysicochemical PropertiesUniversal Testing MachineApparent ViscosityTexture PerceptionMechanical PropertiesUniaxial CompressionYield StressRheological CharacterizationStress RelaxationTexture PropertiesSensory Analysis

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