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 |
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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 | |
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