《紋理研究雜志》是一本經(jīng)過(guò)同行評(píng)審的國(guó)際期刊，專門(mén)研究食品口腔加工的物理、生理學(xué)和心理學(xué)，重點(diǎn)關(guān)注食品的質(zhì)地和結(jié)構(gòu)、感官感知和口腔感覺(jué)、食品口腔行為、食品喜好和偏好。該雜志于1969年首次出版，是傳播與食物質(zhì)地有關(guān)的所有科學(xué)知識(shí)的主要來(lái)源。近年來(lái)，《紋理研究雜志》將其覆蓋面擴(kuò)大到了更廣泛的紋理研究領(lǐng)域，并繼續(xù)出版有關(guān)飲食和食物偏好各方面的高質(zhì)量原創(chuàng)和創(chuàng)新實(shí)驗(yàn)研究（包括數(shù)值分析和模擬）。《紋理研究雜志》歡迎來(lái)自所有相關(guān)學(xué)科貢獻(xiàn)者的研究文章、研究筆記、評(píng)論、討論論文和交流。一些主要覆蓋領(lǐng)域/主題包括（但不限于）：?食品結(jié)構(gòu)的物理、機(jī)械和微觀結(jié)構(gòu)原理?口腔生理學(xué)?飲食和食物感官的心理和大腦反應(yīng)?針對(duì)特定消費(fèi)者的食品質(zhì)地設(shè)計(jì)和修改?進(jìn)食和吞咽的體外和體內(nèi)研究?評(píng)估感官特性的新技術(shù)和方法?進(jìn)食和吞咽的模擬和數(shù)值分析該雜志還接受對(duì)與該領(lǐng)域特別相關(guān)的書(shū)籍的評(píng)論。然而，《華爾街日?qǐng)?bào)》將限制自己從事消費(fèi)者行為研究。《紋理研究雜志》將成為學(xué)術(shù)機(jī)構(gòu)、政府機(jī)構(gòu)和食品公司下屬實(shí)驗(yàn)室的科學(xué)家、工程師和產(chǎn)品開(kāi)發(fā)專家的重要信息來(lái)源。

The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):? Physical, mechanical, and micro-structural principles of food texture? Oral physiology? Psychology and brain responses of eating and food sensory? Food texture design and modification for specific consumers? In vitro and in vivo studies of eating and swallowing? Novel technologies and methodologies for the assessment of sensory properties? Simulation and numerical analysis of eating and swallowingThe Journal also accepts reviews of books particularly pertinent to the field. However, the Journal will limit itself from works of consumer behaviour research.The Journal of Texture Studies will serve as an important source of information for scientists, engineers, and product development specialists in laboratories affiliated with academic institutions, government facilities, and food companies.