Journal Of Texture Studies

Journal Of Texture Studies英文簡介

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

Journal Of Texture Studies中文簡介

《Journal Of Texture Studies》是一本由WILEY出版商出版的專業(yè)工程技術(shù)期刊，該刊創(chuàng)刊于1969年，刊期Bimonthly，該刊已被國際權(quán)威數(shù)據(jù)庫SCI、SCIE收錄。在中科院最新升級版分區(qū)表中，該刊分區(qū)信息為大類學(xué)科：工程技術(shù) 4區(qū)，小類學(xué)科：食品科技 4區(qū)；在JCR（Journal Citation Reports）分區(qū)等級為Q2。該刊發(fā)文范圍涵蓋食品科技等領(lǐng)域，旨在及時、準(zhǔn)確、全面地報道國內(nèi)外食品科技工作者在該領(lǐng)域取得的最新研究成果、工作進(jìn)展及學(xué)術(shù)動態(tài)、技術(shù)革新等，促進(jìn)學(xué)術(shù)交流，鼓勵學(xué)術(shù)創(chuàng)新。2021年影響因子為3.942，平均審稿速度>24周，或約稿。

中科院分區(qū)最新升級版（當(dāng)前數(shù)據(jù)版本：2021年12月最新升級版）

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)	Top期刊	綜述期刊
農(nóng)林科學(xué)	2區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)	否	否

JCR分區(qū)（當(dāng)前數(shù)據(jù)版本：2021-2022年最新版）

JCR分區(qū)等級	JCR所屬學(xué)科	分區(qū)	影響因子
Q2	FOOD SCIENCE & TECHNOLOGY	Q2	3.942

期刊指數(shù)

影響因子	h-index	Gold OA文章占比	研究類文章占比	OA開放訪問	平均審稿速度
3.942	48	3.17%	89.55%	未開放	>24周，或約稿

IF值(影響因子)趨勢圖