Journal of Texture Studies
Brief Name:
J TEXTURE STUD
Impact factor:
2.8 (2023)
ISSN:
0022-4901
Open Access:
No
Publisher:
Wiley-Blackwell
Publication Frequency:
Bimonthly
Article Processing Charge:
$3730 USD/£2490 GBP/€3130 EUR
Publication Start Year:
1969
Annual Articles:
73
Self-citation Rate:
10.7%
Chinese Academy of Sciences SCI Journal Classification:
Major category | Minor category | TOP journal | Review journal |
---|---|---|---|
Q4 ENGINEERING TECHNOLOGY |
FOOD TECHNOLOGY | No | No |
Subject Classification:
FOOD SCIENCE & TECHNOLOGY
CiteScore:
CiteScore | SJR | SNIP | CiteScore ranking | ||||||
---|---|---|---|---|---|---|---|---|---|
6.3 | 0.671 | 0.992 |
|
H-Index:
48
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Submission to first decision: 14 days
Submission to acceptance: 131 days
PubMed Central:
Submission Site:
Aims and Scope:
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, and 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
The Journal also accepts reviews of books particularly pertinent to the field, excluding works of consumer behaviour research.
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
The Journal also accepts reviews of books particularly pertinent to the field, excluding works of consumer behaviour research.
Submission Guidelines:
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This page displays information about journals or magazines for reference and study purposes only. It is not the official website of any journal or magazine and does not involve publishing matters. Users must verify any publishing-related inquiries directly with the publisher.
If there are any issues with the content displayed on this page, please contact us at: [email protected], and we will verify and address the matter diligently.