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JOURNAL OF TEXTURE STUDIES
ISSN：0022-4901

JOURNAL OF TEXTURE STUDIES

J TEXTURE STUD
学科领域：农林科学
是否预警：不在预警名单内
是否OA：否
录用周期：>24周，或约稿
新锐分区：农林科学3区
年发文量：51
影响因子：2.5
JCR分区：Q3

基本信息

《质地研究杂志》是一份经过同行评审的国际期刊，专门研究食品口腔加工的物理学、生理学和心理学，重点关注食品质地和结构、感官知觉和口感、食品口腔行为、食品喜好和偏好。该杂志于1969年首次出版，一直是传播与食物质地有关的所有科学知识的主要来源。近年来，《质地研究杂志》将其报道范围扩大到更广泛的质地研究领域，并继续发表高质量的原创性和创新性实验研究（包括数值分析和模拟），涉及饮食和食物偏好的各个方面。纹理研究杂志欢迎来自所有相关学科的研究文章、研究笔记、评论、讨论论文和交流。一些主要的覆盖领域/主题包括（但不限于）：·食品质地的物理、机械和微观结构原理·口腔生理学·进食和食品感官的心理和大脑反应·针对特定消费者的食品质地设计和改良·进食和吞咽的体外和体内研究·感官特性评估的新技术和方法学·进食和吞咽的模拟和数值分析
0022-4901SCIE/Scopus收录
2.5
点击查看最新影响趋势>
3
新
2026年3月发布
点击查看历史分区趋势    >
大类学科小类学科Top期刊综述期刊
农林科学3区
FOOD SCIENCE & TECHNOLOGY 食品科技
3区
否
N/A
新
WOS期刊SCI分区  2024-2025最新升级版
按JIF指标学科分区收集子录JIF分区JIF排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q3
102/182
按JCR指标学科分区收集子录JCR分区JCR排名百分位
学科：FOOD SCIENCE & TECHNOLOGY
SCIE
Q3
102/182
48
51
点击查看年发文量趋势图>
18%容易>24周，或约稿-工程技术-食品科技
4%
点击查看自引率趋势图>
时间预警情况
2026年03月发布的新锐学术版不在预警名单中
2025年03月发布的2025版不在预警名单中
2024年02月发布的2024版不在预警名单中
2023年01月发布的2023版不在预警名单中
2021年12月发布的2021版不在预警名单中
2020年12月发布的2020版不在预警名单中
88.24%17.77%-
CiteScore：6.00
SJR：0.689
SNIP：1.015
学科类别分区排名百分位
大类：Agricultural and Biological Sciences
小类：Food Science
Q2
110 / 404
大类：Agricultural and Biological Sciences
小类：Pharmaceutical Science
Q2
58 / 185

期刊高被引文献

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12356
Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12404
Saliva could act as an emulsifier during oral processing of oil/fat.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12375
How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12362
Tribology and its growing use toward the study of food oral processing and sensory perception.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12452
Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12363
Physicochemical, rheological, and molecular characterization of colloidal gelatin produced from Common carp by-products using microwave and ultrasound-assisted extraction.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12408
The role of saliva in oral processing: Reconsidering the breakdown path paradigm.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12411
Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0).
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12481
How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12450
Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum and guar gum: Optimization of hydrocolloids concentration and drying method.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12469
A review of the rheological properties of dilute and concentrated food emulsions.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12444
Effect of glycerol on the physicochemical properties of films based on legume protein concentrates - a comparative study.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12460
How sensory sensitivity to graininess could be measured?
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12487
Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12445
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein fortified sponge-cake chewed by elderly.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12486
Texture and Color Characteristics of Swell Dried Ready-To-Eat Zaghloul Date Snacks: Effect of Operative Parameters of Instant Controlled Pressure Drop Process.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12468
Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12385
Salivary alpha-amylase and hormones levels of young adults with different body composition.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12384
Very beyond subjectivity: The limit of accuracy of Q-Graders.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12390
Acoustic settings combination as a sensory crispness indicator of dry crispy food.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12485
Acid induced gelation behaviour of skim milk concentrated by membrane filtration.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12492
Understanding the crispy-crunchy texture of raw red pepper and its change with storage time.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12443
Optimizing a determination of chewing efficiency using a solid test food.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12477
Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates, and quality attributes of their resulting flours.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12470
A swing arm device for the acoustic measurement of food texture.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12381
Preliminary exploration for evaluating acuity of oral texture perception.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12400
Effect of blood deposition phenomenon on flesh quality of yellowtail (Seriola quinqueradiata) during storage.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12397
Understanding and predicting sensory crispness of deep‐fried battered and breaded coatings
来源期刊：Journal of Texture StudiesDOI：10.1111/jtxs.12456
Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12503
Physical and Viscoelastic Properties of Carrots During Drying.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12496
Viscosity drives texture perception of protein beverages more than hydrocolloid type.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12471
Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12393
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12489
Parent-reported ease of eating foods of different textures in young children with Down syndrome.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12410
Impact of formulation on high-protein bar rheological and wear behaviors.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12455
Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross-linking.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12480
The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12461
Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12380
Structural changes and stress relaxation behavior of kappa-Carrageenan cold processed gels: effects of ultrasonication time and power.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12457
Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting and rheological behavior of corn starch.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12497
Texture Profile Analysis and Stress Relaxation Characteristics of Protein Fortified SweetPotato Noodles.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12493
The impact of modification techniques on the rheological properties of dysphagia foods and liquids.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12476
Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12498
Classification of hydrocolloids based on SAOS, LAOS and textural properties.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12459
Morphological and Masticatory Performance Variation of Mouth Behavior Groups.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12483
Application of multi-element viscoelastic models to freshness evaluation of beef based on the viscoelasticity principle.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12409
Effect of autoclaving on the mechanical properties and structure of the giant squid hydrolysate-polysaccharide gel.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12474
Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12399
Multi-block analysis for the correlation of physico-chemical and rheological data of 42 fruit pulps.
来源期刊：Journal of texture studiesDOI：10.1111/jtxs.12373

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FOOD SCIENCE & TECHNOLOGY 食品科技
3区
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2025年3月升级版
大类学科小类学科Top期刊综述期刊
农林科学3区
FOOD SCIENCE & TECHNOLOGY 食品科技
3区
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3区
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否