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 2021-06-01 to 2025-06-01.)
ArticleCitations
Issue Information75
63
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model47
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study41
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model36
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids36
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties29
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs26
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization26
Ultrasound‐assisted modification of gelation properties of proteins: A review21
Issue Information20
20
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement19
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
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure18
Formation of texture quality of raspberry snack under microwave puffing18
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols17
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory17
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