The Journal of Texture Studies is a peer-reviewed scientific journal that covers research on the texture and sensory perception of food and other consumer products.[1] In 2011 the journal redefined its scope to better reflect the broadening and increasingly interdisciplinary nature of texture and sensory perception research.[1][2] The journal was established in 1969 and is published by Wiley-Blackwell.
 | |
| Discipline | Food Science |
|---|---|
| Language | English |
| Edited by | Christopher R. Daubert, Jianshe Chen, Leif Lundin |
| Publication details | |
| History | 1969–present |
| Publisher | |
| Frequency | Bimonthly |
| 0.821 (2011) | |
| Standard abbreviations | |
| ISO 4 | J. Texture Stud. |
| Indexing | |
| CODEN | JTXSBU |
| ISSN | 0022-4901 (print) 1745-4603 (web) |
| LCCN | 78015758 |
| OCLC no. | 01800057 |
| Links | |
References
edit- ^ a b "Journal of Texture Studies - Overview - Wiley Online Library". Journal of Texture Studies. doi:10.1111/(ISSN)1745-4603.
- ^ Daubert, Christopher R. (2011). "The Future Direction of the Journal of Texture Studies". Journal of Texture Studies. 42 (3): 173. doi:10.1111/j.1745-4603.2011.00313.x.