Journal of Texture Studies

Papers
(The H4-Index of Journal of Texture Studies is 16. 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 2020-11-01 to 2024-11-01.)
ArticleCitations
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management68
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food58
Impact of different microwave treatments on food texture51
Review on characteristics of trained sensory panels in food science38
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures30
Dry mouth diagnosis and saliva substitutes—A review from a textural perspective28
Understanding the effects of ultrasound processng on texture and rheological properties of food27
What is cohesiveness?—A linguistic exploration of the food texture testing literature22
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products22
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet22
The texture of plant protein‐based meat analogs by high moisture extrusion: A review22
Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt20
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food20
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics19
Bolus rheology of texture‐modified food: Effect of degree of modification19
Ultrasound‐assisted modification of gelation properties of proteins: A review18
Rheology and tribology of starch + κ‐carrageenan mixtures16
Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests16
Relationship between polypharmacy, xerostomia, gustatory sensitivity, and swallowing complaints in the elderly: A multidisciplinary approach16
0.060003995895386