Journal of Texture Studies

Aims & Scope

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

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	2.5
2024	2.80

Journal Rank

Year	Value
2024	8260

Journal Citation Indicator

Year	Value
2024	821

SJR (SCImago Journal Rank)

Year	Value
2024	0.689

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	71

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Pharmacology, Toxicology and Pharmaceutics, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• THE PERCEPTION OF FOOD TEXTURE ‐ THE PHILOSOPHY OF THE BREAKDOWN PATH

  Citation: 455

  Authors: J. B., P. J.

• IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. <i>Oral Methods</i>

  Citation: 350

  Authors: F., P.

• THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLES

  Citation: 335

  Authors: J. P.

• GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL

  Citation: 314

  Authors: GAIL VANCE, ALINA SURMACKA

• INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS

  Citation: 287

  Authors: M., S.M.

• APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTS

  Citation: 264

  Authors: S. D.

• TEXTURE OF FISH MUSCLE

  Citation: 255

  Authors: E.

• VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES

  Citation: 247

  Authors: A.‐C.

• RHEOLOGY OF GELATINISED STARCH SUSPENSIONS

  Citation: 236

  Authors: I. D., D. R.

• PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION

  Citation: 221

  Authors: A. M.

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