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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(guò)同行評(píng)審的國(guó)際期刊，專門(mén)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(jué)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(shí)進(jìn)步的主要來(lái)源。近年來(lái)，《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(gè)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(xiě)研究文章、研究筆記、評(píng)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(duì)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(píng)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》(質(zhì)地研究雜志)編輯部通訊方式為WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148。如果您需要協(xié)助投稿或潤(rùn)稿服務(wù)，您可以咨詢我們的客服老師。我們專注于期刊咨詢服務(wù)十年，熟悉發(fā)表政策，可為您提供一對(duì)一投稿指導(dǎo)，避免您在投稿時(shí)頻繁碰壁，節(jié)省您的寶貴時(shí)間，有效提升發(fā)表機(jī)率，確保SCI檢索（檢索不了全額退款）。我們視信譽(yù)為生命，多方面確保文章安全保密，在任何情況下都不會(huì)泄露您的個(gè)人信息或稿件內(nèi)容。