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Journal of Texture Studies 封面图

Journal of Texture Studies

IF2.5
论文数106
被引数3207
期刊论文 94
发表时间
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Texture Profile Analysis in Practice: Applications and Limitations
deleteJournal of Texture Studies
IF2.5
delete2026-07-12
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PREAI
deleteChristine Hui Qin Goh; Michelle Jie Ying Choy; Jianshe Chen
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Effects of Extrusion Conditions and Oil Addition on the Characteristics of Cheese-Flavored Corn Snacks and Food Bolus Formation and Properties挤出条件和油脂添加对奶酪风味玉米零食特性及食团形成和性质的影响
deleteJournal of Texture Studies
IF2.5
delete2026-07-05
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deleteOAAI
deleteJuliana de Carvalho Marchesin; Christian Salles; Ana Carolina Conti
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Food Classification for Swallowing Disorders Perception by Senior Population老年人对吞咽障碍感知的食物分类
deleteJournal of Texture Studies
IF2.5
delete2026-07-02
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deleteKovan Ismael-Mohammed; Laura Laguna; Mireia Bolívar-Prados; Pere Clavé; Amparo Tarrega
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Improving the Quality of Unwashed Spanish Mackerel (Scomber japonicus) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure利用亚麻籽壳粉改善未清洗西班牙鲭鱼（Scomber japonicus）鱼糜的质量：对凝胶特性和肌原纤维蛋白结构的影响
deleteJournal of Texture Studies
IF2.5
delete2026-07-01
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PREAI
deleteQiming Zang; Jing Yang; Shumin Yi; Jianrong Li; Xuepeng Li; Hongbo Mi
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Texture and Oral Processing Changes Driven by Pectin or Xanthan Shape Liking for Agar-Plum Hydrogels: Sensory and Chewing Effects果胶或黄原胶形状喜好驱动的琼脂-李子水凝胶质构和口腔加工变化：感官和咀嚼效应
deleteJournal of Texture Studies
IF2.5
delete2026-06-30
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PREAI
deleteDaria S. Khramova; Fedor V. Vityazev; Natalya V. Zueva
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Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol羟丙基淀粉、没食子酸和木糖醇协同增强未洗涤鲢鱼鱼糜凝胶特性
deleteJournal of Texture Studies
IF2.5
delete2026-06-25
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PREAI
deleteYujing Yang; Zhan Li; Haonan Li; Gongmin Guo; Aijun Hu; Zhihan Dai; Chenjing Sun; Jie Zheng; Wenjie Wang
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Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra-High Pressure Processing to Tenderize Post-Mortem Goose Meat肌原纤维断裂和细胞骨架蛋白降解：一种由超高压处理驱动的宰后鹅肉嫩化机制
deleteJournal of Texture Studies
IF2.5
delete2026-06-22
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PREAI
deleteHuanhuan Cai; Zhijie Bao; Xiaoyan Liu; Xinlian Su; Cheng Tang; Yong Xie; Baocai Xu
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Classification of Sun-Dried Bulk Raisins by Using Statistical Texture Features利用统计纹理特征对日晒干制散装葡萄干的分类
deleteJournal of Texture Studies
IF2.5
delete2026-06-22
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PREAI
deleteMostafa Khojastehnazhand; Amir Kazemi
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Texture Design, Reconstitution, and Rheological Control in Powdered Food Systems for Dysphagia: A Critical Integrative Review针对吞咽障碍的粉末状食品体系中的质地设计、重组及流变学控制：一项批判性整合综述
deleteJournal of Texture Studies
IF2.5
delete2026-06-15
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PREAI
deleteCaroline dos Santos Lima; Suzana Caetano da Silva Lannes
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Xylanase Enhanced the Texture and Anti-Digestion Properties of High-Content Chickpea Noodles by Influencing the Protein Network Structure木聚糖酶通过影响蛋白质网络结构增强了高含量鹰嘴豆面条的质构和抗消化特性
deleteJournal of Texture Studies
IF2.5
delete2026-06-07
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PREAI
deleteJin Du; Mengya Shen; Sunxiang Ye; Chunsen Wu; Lunan Guo; Jie Yang; Jian-Ya Qian
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Hydrocolloid-Mediated Structuring of Gluten-Free Pasta From Germinated Proso Millet Flour: Cooking, Texture, and Microstructural Properties发芽珍珠粟粉中胶体介导的无麸质意大利面的结构化：烹饪、质构和微观结构特性
deleteJournal of Texture Studies
IF2.5
delete2026-05-29
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PREAI
deleteAditya Shree; Aditi Sharma; Yograj Bist; Sukhcharn Singh
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Blanching Effects on the Quality of Jumbo Squid (Dosidicus gigas): Textural, Structural and Proteomic Analysis漂烫对巨型鱿鱼(Dosidicus gigas)品质的影响：质地、结构和蛋白质组学分析
deleteJournal of Texture Studies
IF2.5
delete2026-05-26
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PREAI
deleteYing Liu; Xinxin Fan; Feiyang Chen; Haixia Yu; Shengnan Zhan; Wenge Yang; Changrong Ou; Ronglong Jiang; Tao Huang
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Ozonation as a Green Approach to Improve the Dough Rheology, Farinograph, Baking Characteristics, and Textural Attributes of Whole Wheat Flour Bread臭氧氧化作为一种绿色方法，用于改善全麦面粉面包的面团流变学、粉质特性、烘焙特性和质构属性
deleteJournal of Texture Studies
IF2.5
delete2026-04-30
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PREAI
deleteSukhmandeep Kaur; Arashdeep Singh; Gurkirat Kaur; Antima Gupta; Hanuman Bobade
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Impact of Different Mechanical Treatments on the Microstructure and Gelling Properties of Peruvian Squid Protein–Polysaccharide Composite Gels不同机械处理对秘鲁鱿鱼蛋白-多糖复合凝胶微观结构和凝胶特性的影响
deleteJournal of Texture Studies
IF2.5
delete2026-04-28
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PREAI
deleteLi Hongyi; Wang Shuaiqian; Liang Hao; Xue Yong
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Enhancement of Functional and Bread Making Properties of Pearl Millet Flour Through the Supplementation of Pre-Gelatinized Pearl Millet Flour通过补充预凝胶化珍珠粟粉改善珍珠粟粉的功能特性和面包制作性能
deleteJournal of Texture Studies
IF2.5
delete2026-04-26
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PREAI
deleteSharma, Asmita; Bobade, Hanuman; Jhans, Bhupinder; Singh, Arashdeep; Dhawan, Saeffi
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Mechanical Thresholds and Texture Integrity in Stone Fruits: A Hertzian Contact Approach机械阈值和质地完整性在核果中的研究：赫兹接触法
deleteJournal of Texture Studies
IF2.5
delete2026-04-26
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PREAI
deleteSakharam Kale; Prerna Nath
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Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories食品口腔加工研究进展：食团形成的机制、多维评价及在各类食品中的应用
deleteJournal of Texture Studies
IF2.5
delete2026-04-21
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PREAI
deleteTian, Xiaoyu; Dong, Hui; Fang, Qin; Aheto, Joshua Harrington; Bai, Junwen
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Improvement of Textural Stability in Cooked Alkaline Noodles by Egg White Powder: Mechanisms of Disulfide Bond Crosslinking and Microstructural Reinforcement蛋清粉通过二硫键交联和微观结构强化改善碱性面煮熟后的质构稳定性：机理研究
deleteJournal of Texture Studies
IF2.5
delete2026-04-17
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PREAI
deleteJiahao Chen; Yajing Qi; Jawad Ashraf; Bin Xu
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Starch Properties Modulate Gluten-Free Steamed Bread Texture via Regulating Structural Evolution During Fermentation淀粉特性通过调控发酵期间结构演变来调节无麸质蒸面包的质地
deleteJournal of Texture Studies
IF2.5
delete2026-04-15
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PREAI
deleteDi An; Jiyao Zhang; Jing Xu; Jin Du; Jingrong Xiang; Fangfang Zhao; Bin Xu; Anqi Zhang
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Effects of Food Characteristics on Masticatory and Swallowing Functions in Healthy Young Adults食物特性对健康年轻成年人咀嚼和吞咽功能的影响
deleteJournal of Texture Studies
IF2.5
delete2026-04-08
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deleteOAAI
deleteRie Koide; Toru Ogawa; Hiroyasu Kanetaka; Taichi Narihara; Hideya Komine; Ryo Tagaino; Ryuji Shigemitsu; Kenta Shobara; Hiroki Hihara; Nobuhiro Yoda
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