中文简介
《纹理研究杂志》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、生理学和心理学，重点关注食品的质地和结构、感官感知和口腔感觉、食品口腔行为、食品喜好和偏好。该杂志于1969年首次出版，是传播与食物质地有关的所有科学知识的主要来源。近年来，《纹理研究杂志》将其覆盖面扩大到了更广泛的纹理研究领域，并继续出版有关饮食和食物偏好各方面的高质量原创和创新实验研究（包括数值分析和模拟）。《纹理研究杂志》欢迎来自所有相关学科贡献者的研究文章、研究笔记、评论、讨论论文和交流。一些主要覆盖领域/主题包括（但不限于）：?食品结构的物理、机械和微观结构原理?口腔生理学?饮食和食物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修改?进食和吞咽的体外和体内研究?评估感官特性的新技术和方法?进食和吞咽的模拟和数值分析该杂志还接受对与该领域特别相关的书籍的评论。然而，《华尔街日报》将限制自己从事消费者行为研究。《纹理研究杂志》将成为学术机构、政府机构和食品公司下属实验室的科学家、工程师和产品开发专家的重要信息来源。
英文简介
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 swallowingThe Journal also accepts reviews of books particularly pertinent to the field. However, the Journal will limit itself from works of consumer behaviour research.The Journal of Texture Studies will serve as an important source of information for scientists, engineers, and product development specialists in laboratories affiliated with academic institutions, government facilities, and food companies.
近年期刊自引率趋势图
JCR分区
| JCR分区等级 | JCR所属学科 | 分区 | 影响因子 |
| Q2 | FOOD SCIENCE & TECHNOLOGY | Q2 | 3.942 |
近年期刊影响因子趋势图
CiteScore数值
| CiteScore | SJR | SNIP | 学科类别 | 分区 | 排名 | 百分位 |
| 5.20 | 0.645 | 1.277 | 大类：Agricultural and Biological Sciences 小类：Food Science | Q1 | 82 / 338 |
75% |
| 大类：Agricultural and Biological Sciences 小类：Pharmaceutical Science | Q2 | 58 / 171 |
66% |
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