Journal Of Texture Studies SCIE

国际简称：J TEXTURE STUD 参考译名：质地研究杂志

主要研究方向：工程技术-食品科技非预警期刊审稿周期： 24周，或约稿

《质地研究杂志》(Journal Of Texture Studies)是一本由Wiley-Blackwell出版的以工程技术-食品科技为研究特色的国际期刊，发表该领域相关的原创研究文章、评论文章和综述文章，及时报道该领域相关理论、实践和应用学科的最新发现，旨在促进该学科领域科学信息的快速交流。该期刊是一本未开放期刊，近三年没有被列入预警名单。

3区中科院分区
Q2 JCR分区
73 年发文量
2.8 IF影响因子
未开放 是否OA
48 H-index
1969 创刊年份
Bimonthly 出版周期
English 出版语言

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

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Journal Of Texture Studies期刊信息

ISSN：0022-4901
出版语言：English
是否OA：未开放
E-ISSN：1745-4603
出版地区：UNITED STATES
是否预警：否
出版商：Wiley-Blackwell
出版周期：Bimonthly
创刊时间：1969
开源占比：0.0449
Gold OA文章占比：13.15%
OA被引用占比：0.0063...
出版国人文章占比：0.18
出版撤稿占比：0
研究类文章占比：90.41%

Journal Of Texture Studies CiteScore评价数据（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指数

6.3

0.671

0.992

学科类别	分区	排名	百分位
大类：Agricultural and Biological Sciences 小类：Food Science	Q1	84 / 389	78%
大类：Agricultural and Biological Sciences 小类：Pharmaceutical Science	Q2	54 / 183	70%

名词解释：CiteScore 是衡量期刊所发表文献的平均受引用次数，是在 Scopus 中衡量期刊影响力的另一个指标。当年CiteScore 的计算依据是期刊最近4年（含计算年度）的被引次数除以该期刊近四年发表的文献数。例如，2022年的 CiteScore 计算方法为：2022年的 CiteScore =2019-2022年收到的对2019-2022年发表的文件的引用数量÷2019-2022年发布的文献数量注：文献类型包括：文章、评论、会议论文、书籍章节和数据论文。

Journal Of Texture Studies中科院评价数据

中科院 2023年12月升级版

Top期刊	综述期刊	大类学科		小类学科
否	否	农林科学	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

中科院 2022年12月升级版

Top期刊	综述期刊	大类学科		小类学科
否	否	农林科学	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

中科院 2021年12月旧的升级版

Top期刊	综述期刊	大类学科		小类学科
否	否	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

中科院 2021年12月基础版

Top期刊	综述期刊	大类学科		小类学科
否	否	工程技术	4区	FOOD SCIENCE & TECHNOLOGY 食品科技	4区

中科院 2021年12月升级版

Top期刊	综述期刊	大类学科		小类学科
否	否	农林科学	2区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

中科院 2020年12月旧的升级版

Top期刊	综述期刊	大类学科		小类学科
否	否	农林科学	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	3区

Journal Of Texture Studies JCR评价数据（2023-2024年最新版）

按JIF指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	78 / 173	55.2%

按JCI指标学科分区	收录子集	分区	排名	百分位
学科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	84 / 173	51.73%

Journal Of Texture Studies历年数据统计

影响因子

中科院分区

Journal Of Texture Studies中国学者发文选摘

1、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

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. , Issue , pp. -. DOI: 10.1111/jtxs.12750
2、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

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 76-84. DOI: 10.1111/jtxs.12719
3、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

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 105-114. DOI: 10.1111/jtxs.12722
4、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

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 2, pp. 206-221. DOI: 10.1111/jtxs.12720
5、Impacts of malt protein removal on yeast fermentation efficiency
Author: Xu, Nan; Ma, Fuhao; Yin, Hua; Yu, Wenwen; Zhang, Cui; Zhan, Shengnan; Huang, Tao

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 146-152. DOI: 10.1111/jtxs.12726
6、Microwave processing technology influences the functional and structural properties of fish gelatin
Author: Kang, Xinzi; Guo, Wenwen; Ding, Keying; Zhan, Shengnan; Lou, Qiaoming; Huang, Tao

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 127-135. DOI: 10.1111/jtxs.12727
7、The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel
Author: Lv, Guancheng; Chu, Yanjiao; Chen, Zhi; Cheng, Chen; Zhang, Ziyuan; Mao, Chunyan; Deng, Shanggui; Gao, Yuanpei; Jia, Ru

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 136-145. DOI: 10.1111/jtxs.12725
8、In situ quantitative assessment of food oral processing parameters: A review of feasible techniques and devices
Author: Liu, Jingjing; Yu, Shixin; Xu, Yifei; Li, Jiangyong; Liu, Boyu; Liu, Shikun; Ning, Haohao; Xu, Dongfu; Low, Sze Shin

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 3-20. DOI: 10.1111/jtxs.12728