Journal of Texture Studies

Papers
(The H4-Index of Journal of Texture Studies is 20. 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 2022-01-01 to 2026-01-01.)
ArticleCitations
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties49
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)41
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model32
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids30
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model28
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs26
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization25
25
Ultrasound‐assisted modification of gelation properties of proteins: A review25
Issue Information24
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols23
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels23
Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement21
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant‐based product development21
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples21
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure20
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism20
Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer20
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties20
Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory20
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