JOURNAL OF TEXTURE STUDIES（质地研究杂志）影响因子_期刊投稿发表

期刊简介

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 swallowing

《质地研究杂志》是一份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，重点关注食品质地和结构、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，一直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，《质地研究杂志》将其报道范围扩大到更广泛的质地研究领域，并继续发表高质量的原创性和创新性实验研究（包括数值分析和模拟），涉及饮食和食物偏好的各个方面。纹理研究杂志欢迎来自所有相关学科的研究文章、研究笔记、评论、讨论论文和交流。一些主要的覆盖领域/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·进食和食品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改良·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学·进食和吞咽的模拟和数值分析

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