Journal of Texture Studies

thumbnail image: Journal of Texture Studies
  • Editorial Board: Christopher R. Daubert North Caroline State University, USA
  • Published Date: 22 June 2010
  • Source / Publisher: Wiley
  • Copyright: © 2010 Wiley Periodicals, Inc.

Read Journal Table of Contents

This fully peer reviewed international journal addresses the texture and rheology of food and other consumer products and their perception. It is a primary source on all of the sciences that relate to sensory perception and the physical characterization of texture, and it focuses on how the tactile senses are used to determine the acceptability of food and other consumer products.

The Journal of Texture Studies is also a leading source on the interface between food texture and viscosity and the health of people suffering from dysphagia, temporomandibular joint diseases, and similar medical problems.

Aims and Scope

This fully peer reviewed international journal addresses the texture and rheology of food and other consumer products and their perception. It is a primary source on all of the sciences that relate to sensory perception and the physical characterization of texture, and it focuses on how the tactile senses are used to determine the acceptability of food and other consumer products. The Journal of Texture Studies is also a leading source on the interface between food texture and viscosity and the health of people suffering from dysphagia, temporomandibular joint diseases, and similar medical problems.

Subjects regularly covered in the Journal of Texture Studies include texture with the specific attributes (such as hardness, crispness, chewiness, juiciness, spreadability, and thickness) recognized as affecting consumer acceptance and factors (such as composition, structure, and processing) that affect texture and mouth feel. Recently published special issues have been devoted to mastication and food texture, fruit structure and texture, and texture profiling, and upcoming special issues will focus on engineering in food rheology and texture measurement and on dairy products.

The journal accepts research articles, research notes, review papers, and discussion papers, particularly related to: improving methods used to measure texture by instruments and sensory techniques, correlations between sensory and instrumental methods of texture evaluation, and applications of rheological principles for optimizing instrumental tests and information leading to a better understanding and control of textural parameters. The journal also accepts reviews of books particularly pertinent to the field.

The Journal of Texture Studies serves as an important source of information for scientists, engineers, and product development specialists in laboratories affiliated with academic institutions, government facilities, and food companies.

Article Views: 4055

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more

Follow on Facebook Follow on Twitter Follow on YouTube Follow on LinkedIn Follow on Instagram RSS Sign up for newsletters

Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH