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 2022-06-01 to 2026-06-01.)
ArticleCitations
Structural Recoverability of White Breads Based on the “Cohesiveness” Value From Texture Profile Analysis and the “Compression Force Value” From the American Association of Cereal Chemists (74–09)60
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model49
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model43
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties37
Descriptive Evaluation of Ready‐to‐Wear Clothing Textiles34
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs33
Issue Information28
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids28
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism27
From Consumer Expectations to Sensory Approval: A Multi‐Step Approach to Developing Calcium‐Fortified Apple Snacks27
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory24
Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review23
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties23
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development23
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples22
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels22
Various factors affecting the gel properties of surimi: A review22
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement21
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure18
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols18
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