Journal of Texture Studies
An International Journal of Texture, Rheology, and the Physical and Sensory Testing of Foods and Consumer Goods
Edited by:
Christopher R. Daubert, T. van Vliet, V.N. Mohan Rao
ISI Journal Citation Reports® Ranking: 2008: 45/107 Food Science & Technology
Impact Factor: 1.268
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.
TopNews and Announcements
Online Content Available Back to Volume 1
All issues back to 1969 are now available! Libraries wishing to purchase access to these valuable archives should visit our Librarian Site for more information.
TopHighlights
Read this journal's Top 5 Cited Articles!
USE OF FOURIER TRANSFORM MECHANICAL SPECTROSCOPY TO STUDY THE MELTING BEHAVIOR OF CHEESE. 36:5
ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITS. 36:2
INTERRELATIONSHIP BETWEEN THE TRANSIENT FUNCTIONS OF BOLOGNA USING FRIEDRICH AND HEYMANN THEORY. 36:1
COLD GELATION OF WHEY PROTEIN EMULSIONS. 37:5
