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Journal of Texture Studies

Published/Hosted by John Wiley and Sons. ISSN (printed): 0022-4901. ISSN (electronic): 1745-4603.

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.

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