Journal of Texture Studies
Academic journal
From Wikipedia, the free encyclopedia
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.
DisciplineFood Science
LanguageEnglish
EditedbyChristopher R. Daubert, Jianshe Chen, Leif Lundin
History1969–present
 | |
| 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 | |
