Journal of Texture Studies

Papers
(The H4-Index of Journal of Texture Studies is 17. 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 2020-04-01 to 2024-04-01.)
ArticleCitations
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management49
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food40
Impact of different microwave treatments on food texture31
Review on characteristics of trained sensory panels in food science30
Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum29
How do culinary methods affect quality and oral processing characteristics of pork ham?26
Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts25
Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness23
Understanding the effects of ultrasound processng on texture and rheological properties of food22
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures21
Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum21
Dry mouth diagnosis and saliva substitutes—A review from a textural perspective20
Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt19
Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel18
Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties17
Bolus rheology of texture‐modified food: Effect of degree of modification17
What is cohesiveness?—A linguistic exploration of the food texture testing literature17
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