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Journal Of Texture StudiesSCIE

國(guó)際簡(jiǎn)稱：J TEXTURE STUD 參考譯名：質(zhì)地研究雜志

中科院分區(qū)
3區(qū)
CiteScore分區(qū)
Q1
JCR分區(qū)
Q2

基本信息：: ISSN：0022-4901; E-ISSN：1745-4603; 是否OA：未開(kāi)放; 是否預(yù)警：否; TOP期刊：否

出版信息：: 出版地區(qū)：UNITED STATES; 出版商：Wiley-Blackwell; 出版語(yǔ)言：English; 出版周期：Bimonthly; 出版年份：1969; 研究方向：工程技術(shù)-食品科技

評(píng)價(jià)信息：: 影響因子：2.8; H-index：48; CiteScore指數(shù)：6.3; SJR指數(shù)：0.671; SNIP指數(shù)：0.992

發(fā)文數(shù)據(jù)：: Gold OA文章占比：13.15%; 研究類文章占比：90.41%; 年發(fā)文量：73; 自引率：0.0937...; 開(kāi)源占比：0.0449; 出版撤稿占比：0; 出版國(guó)人文章占比：0.18; OA被引用占比：0.0063...

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英文簡(jiǎn)介期刊介紹 CiteScore數(shù)據(jù) 中科院SCI分區(qū) JCR分區(qū) 發(fā)文數(shù)據(jù) 常見(jiàn)問(wèn)題

英文簡(jiǎn)介Journal Of Texture Studies期刊介紹

The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.

Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):

? Physical, mechanical, and micro-structural principles of food texture

? Oral physiology

? Psychology and brain responses of eating and food sensory

? Food texture design and modification for specific consumers

? In vitro and in vivo studies of eating and swallowing

? Novel technologies and methodologies for the assessment of sensory properties

? Simulation and numerical analysis of eating and swallowing

期刊簡(jiǎn)介Journal Of Texture Studies期刊介紹

《Journal Of Texture Studies》自1969出版以來(lái)，是一本農(nóng)林科學(xué)優(yōu)秀雜志。致力于發(fā)表原創(chuàng)科學(xué)研究結(jié)果，并為農(nóng)林科學(xué)各個(gè)領(lǐng)域的原創(chuàng)研究提供一個(gè)展示平臺(tái)，以促進(jìn)農(nóng)林科學(xué)領(lǐng)域的的進(jìn)步。該刊鼓勵(lì)先進(jìn)的、清晰的闡述，從廣泛的視角提供當(dāng)前感興趣的研究主題的新見(jiàn)解，或?qū)彶槎嗄陙?lái)某個(gè)重要領(lǐng)域的所有重要發(fā)展。該期刊特色在于及時(shí)報(bào)道農(nóng)林科學(xué)領(lǐng)域的最新進(jìn)展和新發(fā)現(xiàn)新突破等。該刊近一年未被列入預(yù)警期刊名單，目前已被權(quán)威數(shù)據(jù)庫(kù)SCIE收錄，得到了廣泛的認(rèn)可。

該期刊投稿重要關(guān)注點(diǎn)：

預(yù)計(jì)審稿時(shí)間： 24周，或約稿
農(nóng)林科學(xué)
FOOD SCIENCE & TECHNOLOGY
SCIE
中科院3區(qū)
非預(yù)警

Cite Score數(shù)據(jù)（2024年最新版）Journal Of Texture Studies Cite Score數(shù)據(jù)

CiteScore：6.3
SJR：0.671
SNIP：0.992

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	84 / 389	78%
大類：Agricultural and Biological Sciences 小類：Pharmaceutical Science	Q2	54 / 183	70%

CiteScore 是由Elsevier(愛(ài)思唯爾)推出的另一種評(píng)價(jià)期刊影響力的文獻(xiàn)計(jì)量指標(biāo)。反映出一家期刊近期發(fā)表論文的年篇均引用次數(shù)。CiteScore以Scopus數(shù)據(jù)庫(kù)中收集的引文為基礎(chǔ)，針對(duì)的是前四年發(fā)表的論文的引文。CiteScore的意義在于，它可以為學(xué)術(shù)界提供一種新的、更全面、更客觀地評(píng)價(jià)期刊影響力的方法，而不僅僅是通過(guò)影響因子(IF)這一單一指標(biāo)來(lái)評(píng)價(jià)。

歷年Cite Score趨勢(shì)圖

中科院SCI分區(qū)Journal Of Texture Studies 中科院分區(qū)

中科院 2023年12月升級(jí)版 綜述期刊：否 Top期刊：否

大類學(xué)科	分區(qū)	小類學(xué)科	分區(qū)
農(nóng)林科學(xué)	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū)

中科院分區(qū)表 是以客觀數(shù)據(jù)為基礎(chǔ)，運(yùn)用科學(xué)計(jì)量學(xué)方法對(duì)國(guó)際、國(guó)內(nèi)學(xué)術(shù)期刊依據(jù)影響力進(jìn)行等級(jí)劃分的期刊評(píng)價(jià)標(biāo)準(zhǔn)。它為我國(guó)科研、教育機(jī)構(gòu)的管理人員、科研工作者提供了一份評(píng)價(jià)國(guó)際學(xué)術(shù)期刊影響力的參考數(shù)據(jù)，得到了全國(guó)各地高校、科研機(jī)構(gòu)的廣泛認(rèn)可。

中科院分區(qū)表 將所有期刊按照一定指標(biāo)劃分為1區(qū)、2區(qū)、3區(qū)、4區(qū)四個(gè)層次，類似于“優(yōu)、良、及格”等。最開(kāi)始，這個(gè)分區(qū)只是為了方便圖書管理及圖書情報(bào)領(lǐng)域的研究和期刊評(píng)估。之后中科院分區(qū)逐步發(fā)展成為了一種評(píng)價(jià)學(xué)術(shù)期刊質(zhì)量的重要工具。

歷年中科院分區(qū)趨勢(shì)圖

JCR分區(qū)Journal Of Texture Studies JCR分區(qū)

2023-2024 年最新版

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	78 / 173	55.2%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q2	84 / 173	51.73%

JCR分區(qū)的優(yōu)勢(shì)在于它可以幫助讀者對(duì)學(xué)術(shù)文獻(xiàn)質(zhì)量進(jìn)行評(píng)估。不同學(xué)科的文章引用量可能存在較大的差異，此時(shí)單獨(dú)依靠影響因子(IF)評(píng)價(jià)期刊的質(zhì)量可能是存在一定問(wèn)題的。因此，JCR將期刊按照學(xué)科門類和影響因子分為不同的分區(qū)，這樣讀者可以根據(jù)自己的研究領(lǐng)域和需求選擇合適的期刊。

歷年影響因子趨勢(shì)圖

發(fā)文數(shù)據(jù)

2023-2024 年國(guó)家/地區(qū)發(fā)文量統(tǒng)計(jì)

國(guó)家/地區(qū)數(shù)量
CHINA MAINLAND57
USA42
Iran22
Japan18
England17
Australia16
Brazil16
France16
Canada12
Spain9

本刊中國(guó)學(xué)者近年發(fā)表論文

1、Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel
Author: Zhong, Qian; Wang, Yudong; Tian, Yuxin; Zhuang, Yang; Yang, Hong

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. , Issue , pp. -. DOI: 10.1111/jtxs.12750
2、Development of a new bio-microscope for 3D geometry characterization of fruit single cells
Author: Zhang, Meishuan; Wang, Yiheng; Wang, Junyi; Li, Zhiguo; Tchuenbou-Magaia, Fideline

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 76-84. DOI: 10.1111/jtxs.12719
3、Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network
Author: Shi, Yanan; Li, Xue; Qi, Yajing; Manzoor, Muhammad Faisal; Cui, Shirong; Xu, Bin

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 105-114. DOI: 10.1111/jtxs.12722
4、Analysis of the correlation between mesocarp biomechanics and its cell turgor pressure: A combined FEM-DEM investigation for irrigation-caused tomato cracking
Author: Li, Dongdong; Liu, Ying; Fadiji, Tobi; Li, Zhiguo; Okasha, Mahmoud

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 2, pp. 206-221. DOI: 10.1111/jtxs.12720
5、Impacts of malt protein removal on yeast fermentation efficiency
Author: Xu, Nan; Ma, Fuhao; Yin, Hua; Yu, Wenwen; Zhang, Cui; Zhan, Shengnan; Huang, Tao

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 146-152. DOI: 10.1111/jtxs.12726
6、Microwave processing technology influences the functional and structural properties of fish gelatin
Author: Kang, Xinzi; Guo, Wenwen; Ding, Keying; Zhan, Shengnan; Lou, Qiaoming; Huang, Tao

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 127-135. DOI: 10.1111/jtxs.12727
7、The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel
Author: Lv, Guancheng; Chu, Yanjiao; Chen, Zhi; Cheng, Chen; Zhang, Ziyuan; Mao, Chunyan; Deng, Shanggui; Gao, Yuanpei; Jia, Ru

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 136-145. DOI: 10.1111/jtxs.12725
8、In situ quantitative assessment of food oral processing parameters: A review of feasible techniques and devices
Author: Liu, Jingjing; Yu, Shixin; Xu, Yifei; Li, Jiangyong; Liu, Boyu; Liu, Shikun; Ning, Haohao; Xu, Dongfu; Low, Sze Shin

Journal: JOURNAL OF TEXTURE STUDIES. 2023; Vol. 54, Issue 1, pp. 3-20. DOI: 10.1111/jtxs.12728