JOURNAL OF TEXTURE STUDIES

期刊名
JOURNAL OF TEXTURE STUDIES

J TEXTURE STUD

ISSN / eISSN
0022-4901 / 1745-4603
目标和范围
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
研究方向

食品科技

CiteScore
6.60 查看趋势图
CiteScore 学科排名
类别 分区 排名
Agricultural and Biological Sciences - Food Science Q1 #60/359
Agricultural and Biological Sciences - Pharmaceutical Science Q2 #47/171
Web of Science 核心合集
Science Citation Index Expanded (SCIE) Social Sciences Citation Index (SSCI)
Indexed -
类别 (Journal Citation Reports 2023) 分区
FOOD SCIENCE & TECHNOLOGY - SCIE Q2
H-index
48
出版国家或地区
UNITED STATES
出版商
Wiley-Blackwell
出版周期
Bimonthly
出版年份
1969
年文章数
73
Open Access
NO
通讯方式
WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148
认证评论
注: 认证评论选取于全球各个学术评论平台和社交媒体。
A very responsible journal, with more than 80 revision suggestions during the first review. Professor Chen Jianshe, one of the chief editors, is a representative figure in the field of food and oral processing in China. The journal's impact factor and ranking have been improving year by year, and the review speed is very fast.
2022-05-26
I have been following this journal for a while before, and its research direction aligns well with mine. After making significant revisions, I resubmitted my work and it was accepted. It's really great.
2021-07-27

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