Journal of Texture Studies

Papers
(The H4-Index of Journal of Texture Studies is 18. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-05-01 to 2025-05-01.)
ArticleCitations
Issue Information74
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model62
46
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study39
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties36
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization35
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs28
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model28
Ultrasound‐assisted modification of gelation properties of proteins: A review26
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids25
Issue Information20
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement20
19
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels19
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism19
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory18
Issue Information18
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer18
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development18
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