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 2022-08-01 to 2026-08-01.)
ArticleCitations
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model57
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)39
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties33
Descriptive Evaluation of Ready‐to‐Wear Clothing Textiles33
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs29
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model27
Issue Information26
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory24
From Consumer Expectations to Sensory Approval: A Multi‐Step Approach to Developing Calcium‐Fortified Apple Snacks24
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties22
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels21
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples20
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement20
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols19
Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review18
Various factors affecting the gel properties of surimi: A review18
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism18
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer17
Prediction of viscoelastic properties of peanut‐based 3D printable food ink17
Issue Information17
Issue Information17
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development17
Sensory Perception Optimization of Consumer Products: Toothpaste Tube Squeezability17
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