Journal Title：Journal Of Texture Studies

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

《質(zhì)地研究雜志》是一本經(jīng)過同行評審的國際期刊，專門研究食品口腔加工的物理學(xué)、生理學(xué)和心理學(xué)，重點(diǎn)研究食品質(zhì)地和結(jié)構(gòu)、感官知覺和口感、食品口腔行為、食品喜好和偏好。該雜志于 1969 年首次出版，是傳播與食品質(zhì)地相關(guān)的所有科學(xué)知識進(jìn)步的主要來源。近年來，《質(zhì)地研究雜志》將其覆蓋范圍擴(kuò)大到更廣泛的質(zhì)地研究，并繼續(xù)發(fā)表高質(zhì)量的原創(chuàng)和創(chuàng)新的實(shí)驗(yàn)性（包括數(shù)值分析和模擬）研究，涉及飲食和食物偏好的各個方面。

《質(zhì)地研究雜志》歡迎所有相關(guān)學(xué)科的投稿人撰寫研究文章、研究筆記、評論、討論論文和通訊。一些關(guān)鍵的覆蓋領(lǐng)域/主題包括（但不限于）：

? 食品質(zhì)地的物理、機(jī)械和微觀結(jié)構(gòu)原理

? 口腔生理學(xué)

? 進(jìn)食和食物感官的心理學(xué)和大腦反應(yīng)

? 針對特定消費(fèi)者的食品質(zhì)地設(shè)計(jì)和修改

? 進(jìn)食和吞咽的體外和體內(nèi)研究

? 感官特性評估的新技術(shù)和方法

? 進(jìn)食和吞咽的模擬和數(shù)值分析

Journal Of Texture Studies創(chuàng)刊于1969年，由Wiley-Blackwell出版商出版，收稿方向涵蓋工程技術(shù) - 食品科技全領(lǐng)域，此刊是中等級別的SCI期刊，所以過審相對來講不是特別難，但是該刊專業(yè)認(rèn)可度不錯，仍然是一本值得選擇的SCI期刊 。平均審稿速度 24周，或約稿 ，影響因子指數(shù)2.8，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學(xué)者值得一試。