Journal of Texture Studies
Overview
The Journal of Texture Studies is a scholarly publication dedicated to the exploration and understanding of texture in food and other materials. It covers a wide range of topics including sensory perception, instrumental analysis, rheology, and consumer preferences. With a focus on research and practical applications, this journal serves as a valuable resource for scientists, engineers, and professionals in the food industry seeking to enhance product quality and consumer satisfaction.
Details
Details
Abbr.
J Texture Stud
Publisher
Wiley
Start
1969
End
Continuing
Frequency
Bimonthly, <1998->
p-ISSN
0022-4901
e-ISSN
1745-4603
Country
United Kingdom
Language
English
Metrics
Metrics
h-index / Ranks: 5503
66
SJR / Ranks: 6652
671
CiteScore / Ranks: 3240
6.60
JIF / Ranks: 3189
3.2
Recent Articles
1.
Andrigo P, Spilimbergo S, Dewi B
J Texture Stud
. 2025 Mar;
56(2):e70012.
PMID: 40033907
This study proposed a method for objectively measuring the stretchiness of cheese using a texture analyzer equipped with a double-sided fork probe. The method measures the force required to stretch...
2.
Ma K, Etter N, Hayes J
J Texture Stud
. 2025 Mar;
56(2):e70009.
PMID: 40033887
Xerostomia (perceived oral dryness) is a common problem in older adults, often due to hyposalivation, which can cause difficulty in eating and swallowing, resulting in insufficient dietary fiber intake. Recent...
3.
Herranz B, Chamorro S, Almendro-Vedia V, Alvarez M
J Texture Stud
. 2025 Mar;
56(2):e70010.
PMID: 40033869
The thick white fraction of albumen (or egg white) is critical for maintaining the high quality and freshness of eggs during storage, but there is limited understanding of how storage...
4.
Xiang C, Zhang Q, Li Y, Ahmed Z, Xu B
J Texture Stud
. 2025 Mar;
56(2):e70011.
PMID: 40033868
To address the issue of soup turbidity in yellow alkaline dried noodles after cooking, this study examined the mechanisms of quality formation and control strategies from two perspectives: materials (flour,...
5.
Calderon-Oliver M, Ponce-Alquicira E, Escalona-Buendia H
J Texture Stud
. 2025 Mar;
56(2):e70008.
PMID: 40033860
Nisin and avocado peel extract are effective alternatives to synthetic preservatives, but they may alter sensory properties or lose their effectiveness. To address this, these compounds are microencapsulated to protect...
6.
Cullano R, Tiu A, Evangelista S, Ocampo L
J Texture Stud
. 2025 Mar;
56(2):e70007.
PMID: 40024908
Developing starch-based food products poses challenges in achieving an optimal nutritional profile and functional qualities. Adding seaweed is essential to potentially enhance these products' nutritional and functional attributes. This study...
7.
Le Ba T, Dam M, Nguyen L, Baranyai L, Kaszab T
J Texture Stud
. 2025 Feb;
56(1):e70006.
PMID: 39909732
The rheology of yogurt, a critical factor influencing its texture, stability, and sensory appeal from production to consumption is explored in this review. Yogurt undergoes a transformation from a Newtonian...
8.
Luo X, Zhao Y, Tian S, Yu Y, Rao X, Xu W, et al.
J Texture Stud
. 2025 Jan;
56(1):e70003.
PMID: 39829416
Fruit firmness is a critical attribute for evaluating the quality of peaches and nectarines. The precise measurement of fruit firmness plays a key role in maturity assessment, determining harvest periods,...
9.
Madasamy Raja G, Selvaraju P, Pathmanaban P, Vamsi Sagar P
J Texture Stud
. 2025 Jan;
56(1):e70004.
PMID: 39806781
This study investigated the impacts of hot water treatment (HWT) at 50°C or 25°C for 5 min and high-temperature ethylene (HTE) exposure at varying temperatures (20°C, 30°C, or 35°C) and...
10.