Journal Of Texture Studies

雜志介紹

Journal Of Texture Studies雜志介紹

《Journal Of Texture Studies》是一本以English為主的未開放獲取國際優秀期刊，中文名稱質地研究雜志，本刊主要出版、報道農林科學-FOOD SCIENCE & TECHNOLOGY領域的研究動態以及在該領域取得的各方面的經驗和科研成果，介紹該領域有關本專業的最新進展，探討行業發展的思路和方法，以促進學術信息交流，提高行業發展。該刊已被國際權威數據庫SCIE收錄，為該領域相關學科的發展起到了良好的推動作用，也得到了本專業人員的廣泛認可。該刊最新影響因子為2.8，最新CiteScore 指數為6.3。

本刊近期中國學者發表的論文主要有：

• Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel

  Author: Zhong, Qian; Wang, Yudong; Tian, Yuxin; Zhuang, Yang; Yang, Hong

• Development of a new bio-microscope for 3D geometry characterization of fruit single cells

  Author: Zhang, Meishuan; Wang, Yiheng; Wang, Junyi; Li, Zhiguo; Tchuenbou-Magaia, Fideline

• Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network

  Author: Shi, Yanan; Li, Xue; Qi, Yajing; Manzoor, Muhammad Faisal; Cui, Shirong; Xu, Bin

• Analysis of the correlation between mesocarp biomechanics and its cell turgor pressure: A combined FEM-DEM investigation for irrigation-caused tomato cracking

  Author: Li, Dongdong; Liu, Ying; Fadiji, Tobi; Li, Zhiguo; Okasha, Mahmoud

英文介紹

Journal Of Texture Studies雜志英文介紹

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