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Journal Of Texture Studies

Journal Of Texture Studies杂志,由Wiley-Blackwell出版,于1969年创刊,Bimonthly,出版语言English,ISSN:0022-4901,E-ISSN:1745-4603。

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Journal Of Texture Studies
Journal Of Texture Studies
Journal Of Texture Studies
SCI SCIE EI

杂志介绍

JCR分区
Q3
中科院分区
3区
影响因子
3.2
CiteScore
7.4
期刊收录
SCI、SCIE、EI

Journal Of Texture Studies(中文译名:《质地研究杂志》),ISSN:0022-4901,EISSN:1745-4603,是Wiley-Blackwell出版的国际性学术期刊,创刊于1969年,以Bimonthly形式稳定发行,2026年总发文量约53篇。该刊采用非OA开放访问,学科归属为工程技术 - 食品科技。该刊是农林科学、食品科技领域的国际权威刊物,已被SCI(科学引文索引)、SCIE(科学引文索引扩展版)、EI(工程索引)等国际主流学术数据库收录。2026年期刊影响因子达3.2,2025年期刊CiteScore为7.4,2025年期刊自引率约6.2%,在中科院期刊分区体系中位列农林科学大类3区,在所属学科领域具备高学术影响力与国际认可度。Journal Of Texture Studies长期聚焦农林科学、食品科技及相关产业的技术应用前沿,平均审稿周期>24周,或约稿,审稿流程高效稳定。在稿件录用评判中,该刊将创新性与前沿性作为核心遴选标准,重点收录能够对农林科学、食品科技领域的落地与发展产生实质性推动价值的研究成果。

从全球发文格局来看,CHINA MAINLANDUSA、Iran、Japan、England、Australia、Brazil等为核心发文国家与地区;ZHEJIANG GONGSHANG UNIVERSITYINRAE、UNIVERSITY OF QUEENSLAND、CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE (CNRS)、DALIAN POLYTECHNIC UNIVERSITY、ISLAMIC AZAD UNIVERSITY、CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS (CSIC)等高校与科研机构是期刊的主要发文单位。

期刊评价

名词解释:

影响因子(Impact Factor, IF):指该期刊前两年发表的文章,在第三年的平均被引用次数。它反映了期刊的近期平均影响力和热度。

中科院分区:中科院分区表是国内主流的学术期刊分级评价工具,核心意义是建立跨学科可比的统一评价标尺,为职称评审、学位授予、科研立项等科研管理工作提供标准化量化依据,同时帮助科研人员筛选优质期刊、规避学术风险,适配国内本土化的科研评价需求。

期刊分区表

《新锐期刊分区表》(2026年3月发布)

大类学科 小类学科 Top期刊 综述期刊
农林科学
3区
FOOD SCIENCE & TECHNOLOGY 食品科技
3区

期刊分区表(2025年3月升级版)

大类学科 小类学科 Top期刊 综述期刊
农林科学
3区
FOOD SCIENCE & TECHNOLOGY 食品科技
3区

期刊分区表(2023年12月升级版)

大类学科 小类学科 Top期刊 综述期刊
农林科学
3区
FOOD SCIENCE & TECHNOLOGY 食品科技
3区

JCR分区

2025-2026年最新版

按JCI指标学科分区 收录子集 分区 排名 百分位
学科:FOOD SCIENCE & TECHNOLOGY SCIE Q3 97 / 187

48.4

学科:FOOD SCIENCE & TECHNOLOGY SCIE Q3 107 / 187

43.05

2024-2025年最新版

按JCI指标学科分区 收录子集 分区 排名 百分位
学科:FOOD SCIENCE & TECHNOLOGY SCIE Q3 102 / 182

44.2

学科:FOOD SCIENCE & TECHNOLOGY SCIE Q3 102 / 182

44.23


中国学者近期发文

1
Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categorie

Author:Tian, Xiaoyu; Dong, Hui; Fang, Qin; Aheto, Joshua Harrington; Bai, Junwen

Journal: JOURNAL OF TEXTURE STUDIES. 2026; Vol. 57, Issue 2, pp. -. DOI: 10.1111/jtxs.70082

2
Improvement of Textural Stability in Cooked Alkaline Noodles by Egg White Powder: Mechanisms of Disulfide Bond Crosslinking and Microstructural Reinforcemen

Author:Chen, Jiahao; Qi, Yajing; Ashraf, Jawad; Xu, Bin

Journal: JOURNAL OF TEXTURE STUDIES. 2026; Vol. 57, Issue 2, pp. -. DOI: 10.1111/jtxs.70079

3
Starch Properties Modulate Gluten-Free Steamed Bread Texture via Regulating Structural Evolution During Fermentatio

Author:An, Di; Zhang, Jiyao; Xu, Jing; Du, Jin; Xiang, Jingrong; Zhao, Fangfang; Xu, Bin; Zhang, Anqi

Journal: JOURNAL OF TEXTURE STUDIES. 2026; Vol. 57, Issue 2, pp. -. DOI: 10.1111/jtxs.70080

4
Texture and Flavor Improvement of Aged Indica Rice by Integrated Ultrasonication-Assisted Infrared Cooking via Starch Structures and Water Status Modificatio

Author:Su, Ya; Yang, Jia; Zhang, Jieru; Yang, Yao; Chen, Yiping; Zhang, Min

Journal: JOURNAL OF TEXTURE STUDIES. 2026; Vol. 57, Issue 1, pp. -. DOI: 10.1111/jtxs.70069

5
Lubrication and Electrochemical Characteristics of Baijiu With Different Qualitie

Author:Sun, Guanyu; Zhong, Min; Yi, Meirong; Chen, Jianfeng; Shi, Zhixin; Xu, Wenhu

Journal: JOURNAL OF TEXTURE STUDIES. 2026; Vol. 57, Issue 1, pp. -. DOI: 10.1111/jtxs.70065

6
Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Managemen

Author:Kwong, Seh Ling; Lee, Julia Mei Wan; Goh, Suk Meng; Lim, Valerie Puay Cheng; Stoyanov, Simeon Dobrev; Nishinari, Katsuyoshi

Journal: JOURNAL OF TEXTURE STUDIES. 2026; Vol. 57, Issue 1, pp. -. DOI: 10.1111/jtxs.70064

7
Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cookin

Author:An, Di; Jin, Ming; Zhou, Xiaoxia; Xu, Bin

Journal: JOURNAL OF TEXTURE STUDIES. 2025; Vol. 56, Issue 3, pp. -. DOI: 10.1111/jtxs.70031

8
Salt Reduction in Dough Production: A Comprehensive Review of Quality Changes and Regulation Strategie

Author:Mei, Xinchen; Qi, Yajing; Ahmed, Zahoor; Chen, Zhongwei; Bai, Juan; Xiao, Wenke; Liu, Shuyi; Yao, Yi; Xu, Bin

Journal: JOURNAL OF TEXTURE STUDIES. 2025; Vol. 56, Issue 3, pp. -. DOI: 10.1111/jtxs.70032

9
Application of Plant-Based Proteins in the Development of Fish and Meat Analogues Product

Author:Rahaman, Abdul; Ahsan, Samreen; Kumari, Ankita; Khaliq, Adnan; Mehmood, Tariq; Chughtai, Muhammad Farhan Jahanghir; Farooq, Muhammad Adil; Khalifa, Ibrahim; Wali, Madiha; Zeng, Xin-An

Journal: JOURNAL OF TEXTURE STUDIES. 2025; Vol. 56, Issue 3, pp. -. DOI: 10.1111/jtxs.70025

10
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerol

Author:Chi, Juanjuan; Hou, Xueying; Du, Meijun; Jin, Jun; Zhang, Yafei

Journal: JOURNAL OF TEXTURE STUDIES. 2025; Vol. 56, Issue 3, pp. -. DOI: 10.1111/jtxs.70023


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Journal Of Texture Studies

国际简称:J TEXTURE STUD参考译名:质地研究杂志

年发文量:53 CiteScore:7.4 是否预警:否 Gold OA文章占比:27.68% 研究类文章占比:88.68%

杂志社联系方式:WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148

Journal Of Texture Studies