Journal Of Texture Studies

Journal Title：Journal Of Texture Studies

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

《质地研究杂志》是一本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，重点研究食品质地和结构、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，是传播与食品质地相关的所有科学知识进步的主要来源。近年来，《质地研究杂志》将其覆盖范围扩大到更广泛的质地研究，并继续发表高质量的原创和创新的实验性（包括数值分析和模拟）研究，涉及饮食和食物偏好的各个方面。

《质地研究杂志》欢迎所有相关学科的投稿人撰写研究文章、研究笔记、评论、讨论论文和通讯。一些关键的覆盖领域/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

• 进食和食物感官的心理学和大脑反应

• 针对特定消费者的食品质地设计和修改

• 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

• 进食和吞咽的模拟和数值分析

Journal Of Texture Studies创刊于1969年，由Wiley-Blackwell出版商出版，收稿方向涵盖工程技术 - 食品科技全领域，此刊是中等级别的SCI期刊，所以过审相对来讲不是特别难，但是该刊专业认可度不错，仍然是一本值得选择的SCI期刊 。平均审稿速度 24周，或约稿 ，影响因子指数2.8，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。