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Journal of Texture Studies
H-index 14

Journal of Texture Studies

Ranking & Metrics

Discipline name Position Best Scientists Publications D-Index
Chemistry 702 28 29 10

Additional Metrics

Number of Best Scientists*: 47
Documents by Best Scientists*: 50
Top 100 Ranked Scientists*: 1
SCIMAGO H-index: 71
SCIMAGO SJR: 0.689
Impact Factor: 2.5

Overview

Top Research Topics at Journal of Texture Studies?

The journal investigates areas of study like Food science, Rheology, Composite material, Viscosity and Texture (crystalline). Topics in Food science were tackled in line with various other fields like Texture (geology) and Sensory system. Rheology research featured in the journal incorporates concerns from various other topics such as Chromatography, Chemical engineering and Viscometer.

It investigates Composite material research which frequently intersects with Mineralogy.

  • Food science (35.81%)
  • Rheology (26.06%)
  • Composite material (21.83%)

What are the most cited papers published in the journal?

  • THE PERCEPTION OF FOOD TEXTURE ‐ THE PHILOSOPHY OF THE BREAKDOWN PATH (403 citations)
  • THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLES (374 citations)
  • GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL (322 citations)

Research areas of the most cited articles at Journal of Texture Studies:

The published articles primarily tackle Food science, Rheology, Composite material, Sensory system and Mineralogy. While work presented in the published papers provide substantial information on Food science, it also covers topics in Moisture and Texture (geology). The most cited papers address concerns in Rheology which are intertwined with other disciplines, such as Chromatography, Viscosity and Viscoelasticity.

What topics the last edition of the journal is best known for?

  • Food science
  • Composite material
  • Biochemistry

The previous edition focused in particular on these issues:

The journal tackles a plethora of topics, such as Food science, Rheology, Composite material, Texture (crystalline) and Dysphagia. The journal holds forums on Food science that merges themes from other disciplines such as Extrusion, Sensory system and Absorption of water. The journal explores topics in Sensory system which can be helpful for research in disciplines like Texture (geology) and Sensory analysis.

While it focused on Rheology, it was also able to explore topics like Chemical engineering, Viscosity, Degree (temperature) and Xanthan gum. Journal of Texture Studies explores issues in Composite material which can be linked to other research areas like Thickening agent and Gluten. Food texture and Swallowing are some topics wherein Dysphagia research discussed in Journal of Texture Studies have an impact.

The most cited articles from the last journal are:

  • How do culinary methods affect quality and oral processing characteristics of pork ham (6 citations)
  • Texture and texture assessment of thickened fluids and texture-modified food for dysphagia management. (5 citations)
  • Review on characteristics of trained sensory panels in food science. (3 citations)

Papers citation over time

A key indicator for each journal is its effectiveness in reaching other researchers with the papers published at that venue.

The chart below presents the interquartile range (first quartile 25%, median 50% and third quartile 75%) of the number of citations of articles over time.

The top authors publishing in Journal of Texture Studies (based on the number of publications) are:

  • Micha Peleg (57 papers) absent at the last edition,
  • Malcolm C. Bourne (41 papers) absent at the last edition,
  • Jianshe Chen (35 papers) published 2 papers at the last edition, 1 less than at the previous edition,
  • Alina S. Szczesniak (27 papers) absent at the last edition,
  • Kaoru Kohyama (26 papers) absent at the last edition.

The overall trend for top authors publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top authors.

Only papers with recognized affiliations are considered

The top affiliations publishing in Journal of Texture Studies (based on the number of publications) are:

  • Cornell University (65 papers) absent at the last edition,
  • University of Massachusetts Amherst (56 papers) absent at the last edition,
  • Central Food Technological Research Institute (48 papers) absent at the last edition,
  • North Carolina State University (42 papers) absent at the last edition,
  • University of California, Davis (42 papers) absent at the last edition.

The overall trend for top affiliations publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top affiliations.

Publication chance based on affiliation

The publication chance index shows the ratio of articles published by the best research institutions in the journal edition to all articles published within that journal. The best research institutions were selected based on the largest number of articles published during all editions of the journal.

The chart below presents the percentage ratio of articles from top institutions (based on their ranking of total papers).Top affiliations were grouped by their rank into the following tiers: top 1-10, top 11-20, top 21-50, and top 51+. Only articles with a recognized affiliation are considered.

During the most recent 2021 edition, 4.00% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 2.78% were posted by at least one author from the top 10 institutions publishing in the journal. Another 6.94% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 18.06% of all publications and 72.22% were from other institutions.

Returning Authors Index

A very common phenomenon observed among researchers publishing scientific articles is the intentional selection of journals they have already attended in the past. In particular, it is worth analyzing the case when the authors participate in the same journal from year to year.

The Returning Authors Index presented below illustrates the ratio of authors who participated in both a given as well as the previous edition of the journal in relation to all participants in a given year.

Returning Institution Index

The graph below shows the Returning Institution Index, illustrating the ratio of institutions that participated in both a given and the previous edition of the conference in relation to all affiliations present in a given year.

The experience to innovation index

Our experience to innovation index was created to show a cross-section of the experience level of authors publishing in a journal. The index includes the authors publishing at the last edition of a journal, grouped by total number of publications throughout their academic career (P) and the total number of citations of these publications ever received (C).

The group intervals were selected empirically to best show the diversity of the authors' experiences, their labels were selected as a convenience, not as judgment. The authors were divided into the following groups:

  • Novice - P < 5 or C < 25 (the number of publications less than 5 or the number of citations less than 25),
  • Competent - P < 10 or C < 100 (the number of publications less than 10 or the number of citations less than 100),
  • Experienced - P < 25 or C < 625 (the number of publications less than 25 or the number of citations less than 625),
  • Master - P < 50 or C < 2500 (the number of publications less than 50 or the number of citations less than 2500),
  • Star - P ≥ 50 and C ≥ 2500 (both the number of publications greater than 50 and the number of citations greater than 2500).

The chart below illustrates experience levels of first authors in cases of publications with multiple authors.

Top Publications

  • Review on characteristics of trained sensory panels in food science.

    Ilija Djekic;José M. Lorenzo;Paulo E. S. Munekata;Mohammed Gagaoua

    (2021)
    75 Citations
  • Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures.

    Nelum Pematilleke;Mandeep Kaur;Benu Adhikari;Peter J. Torley

    (2021)
    34 Citations
  • Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurant.

    Peiyan Li;Gangcheng Wu;Dan Yang;Hui Zhang

    (2020)
    34 Citations
  • Physico-Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.).

    Brahim Bchir;Mohamed Ali Bouaziz;Christophe Blecker;Hamadi Attia

    (2020)
    23 Citations
  • Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin.

    Zi-Zi Hu;Xiao-Mei Sha;Yun-Hua Ye;Wan-Rong Xiao

    (2020)
    22 Citations
  • Structure analysis and quality evaluation of plant‐based meat analogs

    (2022)
    21 Citations
  • Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice

    (2022)
    19 Citations
  • Rheology and tribology of starch + κ-carrageenan mixtures.

    Kwan-Mo You;Brent S Murray;Anwesha Sarkar

    (2021)
    16 Citations
  • Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw.

    Yan-Yan Zheng;Chang-Yu Zhou;Chong Wang;Da-Ming Ding

    (2021)
    14 Citations
  • Relationship between masticatory variables and bolus characteristics of meat with different textures.

    Nelum Pematilleke;Mandeep Kaur;Benu Adhikari;Peter J Torley

    (2021)
    14 Citations

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Best Scientists Contributing to This Journal

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