Journal of Texture Studies

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

【译文】《食品质地研究杂志》是一本全面同行评审的国际期刊，专注于食品口腔处理的物理学、生理学和心理学，重点研究食品质地和结构、感官感知和口感、食品口腔行为、食品喜好和偏好。该杂志首次出版于1969年，一直是传播与食品质地相关的所有科学知识进步的主要来源。近年来，《食品质地研究杂志》扩大了其覆盖范围，涵盖了更广泛的质地研究，并继续发表高质量的原创新颖的基于实验的研究（包括数值分析和模拟），涉及饮食和食品偏好的各个方面。该杂志欢迎来自所有相关学科的研究人员提交研究文章、研究简报、评论、讨论论文和通讯。