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Journal of Texture Studies is a peer-reviewed journal published by Wiley, covering Polysaccharides Composition and Applications, Food composition and properties, Proteins in Food Systems.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Texture Studies 12 (3): 45–58.
Formats any DOI in Journal of Texture Studies style. No sign-up. |
| Publishes research in | Polysaccharides Composition and Applications Food composition and properties Proteins in Food Systems Meat and Animal Product Quality Sensory Analysis and Statistical Methods |
| ISSN | 0022-4901 |
| Citation impact (2-yr) | 2.86 |
| h-index | 107 |
| i10-index | 1,639 |
| Total citations | 71,657 |
| Article processing charge | $3,550 |
| Top institutions publishing here | Cornell University |
| Journal website | onlinelibrary.wiley.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
ABSTRACT Many authors have drawn attention to the limitations of present texture testing methods. To a great extent this may be due to the assumption that the perception of the structural properties of foods is comprised of a series of single attributes. This philosophy may account for the failure of the single instrumental measurement as…
ABSTRACT This review is concerned with the chemistry of the major primary cell wall components, pectins, hemicelluloses and cellulose, under conditions found during the normal handling of fruits and vegetables. These polymeric components are considered separately, then their combined changes during maturation, storage and processing are covered. The effects of tissue conditions, pH, enzymes and…
Abstract The stimulus associated with oral evaluation of the viscosity of liquid and viscous foods appears to embrace a range of shear rates extending from 10 ‐1 to 1000 s ‐1. The value associated with a particular food depends on its flow characteristics. For liquid foods the stimulus appears to be the shear rate developed…
Abstract. A texture profile panel is a valuable tool for describing and quantifying textural characteristics of food products when the panel is carefully selected, trained and maintained. Guidelines to accomplishing this goal are presented.
ABSTRACT Instrumental Texture Profile Analysis (TPA) was developed about 30 years ago, constituting an interesting way of analyzing a series of textural parameters in only one test. Since then much work has been done and new tools have been developed. This paper focuses on gelled food systems, reviewing and discussing the evolution of the initial…
