Journal of Texture Studies

Papers
(The H4-Index of Journal of Texture Studies is 19. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-11-01 to 2025-11-01.)
ArticleCitations
Ultrasound‐assisted modification of gelation properties of proteins: A review86
Structural Recoverability of White Breads Based on the “Cohesiveness” Value From Texture Profile Analysis and the “Compression Force Value” From the American Association of Cereal Chemists (74–09)44
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model43
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model37
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization30
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids26
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs25
23
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels23
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties23
Issue Information23
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols21
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory21
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties21
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement21
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples20
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development20
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure20
Formation of texture quality of raspberry snack under microwave puffing19
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