JOURNAL OF TEXTURE STUDIES质地研究杂志
JOURNAL OF TEXTURE STUDIES(英文缩写 J TEXTURE STUD),ISSN 0022-4901,eISSN 1745-4603,中文译名:质地研究杂志 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-09-26 至 2026-09-26，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 3.942 | Q2 |
| 2022 | 3.200 | Q2 |
| 2023 | 2.800 | Q2 |
| 2024 | 2.500 | Q3 |
| 2025 | 3.200 | Q3 |
JOURNAL OF TEXTURE STUDIES 最新收录文献
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1. Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices.
PMID:日期:2026-10-01Sweet food systems present a uniquely complex environment for starch functionality across confections, baked goods, dairy desserts, fruit-based products, and bakery fillings. The role of starch varies fundamentally between product categories; therefore, its selection and application cannot be treated as generic. The sugar-dominated matrices of these products alter starch gelatinization temperature, retrogradation tendency, and water distribution in ways that vary with sweetener identity, concentration, and molecular structure; however, real sweet food systems are inherently multicomponent, making starch behavior in these matrices substantially more complex than model-system predictions suggest. This review provides an integrated starch selection framework for sweet food formulation, analyzing functionality and modification requirements across seven major product categories: caramel and toffee, gummies and jelly candy, hard candy, cookies and biscuits, bakery fillings, jams and fruit preserves, and custards and dairy desserts. The central principle is that starch selection must be matched to the dominant failure mode of the specific matrix because no single starch type or modification approach addresses the full range of functional requirements across sweet food systems. The sugar-starch interaction is established as the mechanistic foundation for product-specific selection, with particular attention to how reformulation pressures, including sugar reduction, fat reduction, and clean-label demands, alter this interaction in ways that make conventional reference data unreliable. Recommendations are explicitly characterized as directly evidenced by product-specific studies or analytically synthesized where direct evidence is absent, transparently identifying where experimental validation remains needed. Three cross-cutting formulation challenges are critically examined: the clean-label paradox, starch-flavor binding, and the limitations of predictive models in multi-ingredient sweet food matrices.
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2. Advances and Challenges in Sensory Evaluation of Food: Bridging Traditional Methods With Digital Innovation for Sustainable Food Systems.
PMID:日期:2026-10-01Sensory evaluation has developed to be more than a subjective taste-testing approach and a multidimensional science that incorporates psychophysics, digital technologies, and data analytics. This review covers and examines methodological advances in line with classical hedonic and descriptive methods, as well as modern methods of using AI to predict and multisensory virtual experiments. Particular attention is given to how rheological, tribological, and AI-driven approaches are advancing the objective and predictive assessment of food texture and mouthfeel, in line with the scope of texture-focused research. This paper explains how sensory evaluation can be used to develop products, assure quality, and conduct consumer research; where it plays a pivotal role in ensuring sustainable and health-focused product development. New developments like machine learning and the integration of omics and digital sensory systems have transformed how products are designed by connecting the molecular structure to human sensations. Although significant improvements have been made, the subjectivity, cultural bias, data heterogeneity, and reproducibility are still issues. The review highlights the importance of aligning protocols, working interdisciplinary, and automation as the means of improving the predictive ability of sensory science. The suggested directions in the future are focused on personalized nutrition, introducing a circular economy, and models of human-AI hybrid in real-time, sustainable food innovation.
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3. Breed-Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States.
PMID:日期:2026-10-01Beef structuring strategies often centers on fine muscle marbling texture which aligned more closely with Bos taurus muscle architecture. This perspective overlooks the unique texture of the leaner Bos indicus muscle creating the needs to investigate the textural properties of its ribeye steak (Longissimus Thoracis muscle). Bos indicus; high-lean Malaysian Crossbred Brahman and Bos taurus; high-marbled Purebred Japanese Wagyu, by analyzing its structural, mechanical and microscopic differences between pre-cooked and post-cooked states which set at 190°C to 232°C on open-pan broiler. Cooking significantly increased hardness and peak force ratio in both breeds (p < 0.05). Brahman exhibited markedly greater mechanical resistance, with significantly higher hardness and peak force ratios than Wagyu (p < 0.05). In contrast, Wagyu demonstrated lower ΔDent Stress and higher tenderness along the longitudinal orientation, attributed to the cushioning effect of IMF. The anisotropy index and strength difference were significantly greater in Brahman before cooking, indicating stronger fiber alignment and rigidity; although both declined after cooking, Brahman still retained firmer structural properties compared with Wagyu. Cooking yield and fat retention were significantly higher in Wagyu (63.5% and 78.4%) than in Brahman (44.7% and 11.5%), while water retention was slightly higher in Brahman. Outcomes mediated via structural organization and phase distribution within the muscle system. Microscopic assessment confirmed more pronounced fiber collapse in Brahman and marbling-stabilized microstructure in Wagyu samples. Overall, these findings highlighted distinct breed-specific responses to thermal treatment, with Brahman; a Bos indicus beef expressed robustness and greater shrinkage. While Wagyu; a Bos taurus demonstrated superior thermal stability with tenderness, underscoring the structural influence of marbling on cooked meat quality.
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5. chewR: An Open-Source R Package for Quantifying Masticatory Performance With Applications in Oral Processing Research.
PMID:日期:2026-10-01Masticatory performance is a measure of oral physiology that affects food breakdown and eating behavior. Existing methods to quantify masticatory performance rely on labor-intensive procedures (e.g., sieving expectorated samples), or proprietary software (e.g., ViewGum), limiting adoption and reproducibility. In this cross-sectional methods validation study, we: (1) examine the convergent validity of chewR, a user-friendly R package that quantifies masticatory performance in a 2-color gum mixing task via automated image analysis, and (2) examine how chewR based masticatory performance measures relate to other oral processing behaviors. Adults (n = 47, 601% female) completed a laboratory visit with a 2-colored gum mixing task, stimulated salivary flow, and eating rate objectively measured using Tang's carrot test. Chewed gum samples were flattened with a standardized method, scanned, and resulting images were analyzed using ViewGum and chewR. ViewGum generates a score based on the gum color mixing, with lower scores indicating greater masticatory performance. chewR produces a raw score based on gum color mixing; from this, a transformed chewR Masticatory Performance Score was calculated, with higher values indicating greater masticatory performance. chewR measures showed strong convergent validity with ViewGum Score: the raw chewR score and transformed chewR Masticatory Performance Score were each strongly correlated with ViewGum Score (r's = ±0.81, p < 0.00001), with signs in expected directions. Regarding predictive validity, the transformed chewR Masticatory Performance Score was weakly associated with carrot eating rate (r = 0.12), self-reported eating rate (r = 0.20), and stimulated salivary flow (r = 0.21); the same associations were similarly weak for ViewGum Score. These findings support chewR as an open-source alternative to ViewGum to quantify masticatory performance in a gum mixing task.
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6. Effect of Thickener Rheology on Bolus Cohesivity in Dysphagia Management.
PMID:日期:2026-08-01Dysphagia caused by dysfunction is commonly managed by thickened beverages, yet fluids with similar viscosity may differ markedly in terms of swallowing safety. This study investigates how thickening mechanisms such as viscosity level, elasticity, and shear-thinning affect bolus cohesivity and aspiration risk. Model fluids with identical shear viscosity at 50 s of 0.15 Pa s and IDDSI level 2 were formulated: Newtonian (maltodextrin), Boger (maltodextrin + xanthan, elastic), and shear-thinning (xanthan). Their flow behavior was evaluated in a swallowing simulator ("The Gothenburg Throat") replicating healthy and impaired conditions, combined with shear and extensional rheometry. Despite identical shear viscosity, marked differences in flow were observed. Newtonian fluids showed insufficient cohesivity and allowed aspiration under impaired conditions, whereas both elastic (Boger) and shear-thinning fluids maintained cohesive boluses and prevented airway entry. Elastic and extensional properties enhance bolus integrity, reducing droplet breakup. Analysis using dimensionless numbers indicated that neither viscosity nor inertia alone predicts performance; instead, a combined "bolus cohesivity number" incorporating viscous, elastic, inertial, and surface forces correlated with aspiration outcomes. These results demonstrate that the mechanism of thickening is critical: elasticity and shear-thinning improve swallowing safety beyond viscosity alone, which has strong implications for the design and selection of dysphagia thickeners.
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7. Linking Structural and Mechanical Properties to Multimodal Sensory Perception of Fibrousness in Plant-Based Meat Analogs.
PMID:日期:2026-08-01Texture, particularly fibrousness, is a critical driver of consumer acceptance of plant-based whole-cut meat analogues (PBMAs), as it underpins the characteristic bite and tearing behavior associated with meat. Despite advances in producing and instrumentally characterizing fibrous structures in PBMAs, it remains unclear how macrostructural fiber organization and mechanical anisotropy translate into the human perception of fibrousness during eating, and how visual cues influence this perception. To address this, five PBMA samples with systematically varied fibrous structures were evaluated using a combined structural, mechanical, and sensory approach. Macrostructural fibrousness was quantified using the image-based Fiberlyzer method, while directional compression testing characterized mechanical anisotropy and fluid release behavior. A trained sensory panel (n = 8) assessed visible and oral fibrousness together with related texture attributes under both visual and blindfolded conditions in order to determine the influence of visual appearance on texture perception. Results showed strong correspondence between image-derived fiber structure and perceived fibrousness. The Fiberlyzer Fiber Score explained 84% of the variance in visible fibrousness and more than 85% of the variance in oral fibrousness during mastication (p < 0.05). Multivariate analyses further demonstrated that sensory fibrousness clustered with macrostructural fiber alignment and fracture-related mechanical properties, while juiciness was associated with differences in compression-induced fluid release. Removing visual cues increased response variability but did not significantly alter fibrousness perception for most samples, indicating that oral perception of fibrousness is primarily driven by physical structure rather than visual appearance. Together, these results demonstrate that macrostructural fiber organization quantified from images provides a reliable predictor of perceived fibrousness and that combining image-based structural analysis, directional mechanical testing, and sensory evaluation offers a robust framework for interpreting fibrous texture in plant-based meat analogues.
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8. Sensory Investigation of Toothpaste Foam Using Rheology and Dynamic Foam Analysis.
PMID:日期:2026-08-01Consumer acceptance of toothpaste formulations is heavily influenced by oral tactile sensations, particularly foaming behavior. While Home Use Tests (HUTs) provide definitive consumer insights, they are resource-intensive and time-consuming. This study establishes an accelerated laboratory methodology to predict consumer perception of toothpaste foaming using instrumental rheology and dynamic foam analysis (DFA). Fifteen custom made toothpaste formulations varying in surfactant systems, abrasives, and sensates were evaluated. Laboratory evaluation included foam generation via a customized blender-rheometer geometry to monitor the viscoelastic properties (tan δ) of a paste-water slurry, paste yield stress analysis, and structural profiling via DFA. Multivariable linear regression revealed that the initial foam loss factor (tan δ) correlates strongly with consumer panel ratings for both Foam Degree (R = 0.7) and Foam Liking (R = 0.6). Integrating paste yield stress (σ) into a multivariate model markedly enhanced the prediction (R = 0.8). Alternative multivariable models using tan δ and initial DFA parameters-specifically bubble count and average bubble radius-similarly yielded highly accurate predictions of mouthfeel (R = 0.8). The findings demonstrate that formulations with low paste yield stress and high foam visco-dominance (higher tan δ) facilitate bubble formation and produce rich, consumer-preferred "liquidish" textures. Alternative multivariable models using tan δ and DFA parameters were also presented. This dual rheological framework provides an instrumental proxy to screen and optimize toothpastes prior to panel studies.
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9. Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate.
PMID:日期:2026-08-01High-moisture extrusion is an important technology for producing fibrous plant-based meat analogs, yet the relative contributions of different processing variables to quality formation remain unclear. In this study, wheat gluten and Morchella esculenta mycelium were used as raw materials to investigate the effects of moisture content, barrel temperature, screw speed, and cooling temperature on the quality characteristics of high-moisture extrudates. Moisture content was identified as the key factor affecting texture, color, and water distribution. Excessively high cooling temperature (100°C) led to an increase in fibrous degree but a reduction in hardness. LF-NMR analysis showed that processing conditions significantly altered water distribution and mobility in the extrudates. FTIR results indicated that the major functional groups were not markedly changed, whereas protein secondary structures underwent pronounced rearrangement, suggesting that suitable processing conditions favored ordered chain reorganization and the formation of stable structures. Protein solubility further revealed that network formation and restructuring were mainly governed by hydrogen bonding and hydrophobic interactions. Consistently, correlation analysis indicated that moisture content was closely associated with several quality attributes of the extrudates. Overall, the quality formation of high-moisture extrudates was jointly driven by intermolecular protein interactions, water migration behavior, and structural reorganization.
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10. Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality.
PMID:日期:2026-08-01Psyllium husk gel (PHG) is a soluble dietary fiber with well-documented health benefits, yet its application in whole wheat products is constrained by complex interactions with the gluten network. This study investigated the effects of PHG at 0%, 2%, 8%, and 14% on the phase mass and protein redistribution, microstructure, thermal properties, and steamed bread quality of whole wheat dough. PHG reduced the aqueous phase mass after ultracentrifugation and reallocated proteins predominantly to the water-insoluble fraction, while non-protein substances shifted to the water-soluble fraction associated with insoluble matter. Scanning electron microscopy revealed that PHG transformed the dough from discrete starch granules into continuous aggregates with enhanced granule coverage, and X-ray micro-computed tomography further quantified that PHG increased mean gas cell wall thickness by 3.2%-43.1%, with uniform thickening achieved only at 8% addition. At 14%, PHG disrupted thickness uniformity and reduced the optimal thermal stability observed at 8%, as evidenced by a 28.6% higher tan δ at 60°C and a 15.8% lower residual weight at 350°C. Nevertheless, both 8% and 14% PHG still maintained favorable crumb cellular structure, characterized by higher junction numbers and increased cell wall thickness relative to the control, which resulted in higher springiness even after 7 days of short-term storage. These findings clarify how PHG redistributes dough components and reinforces gas cell walls, and provide a practical basis for improving the quality and storage stability of high-fiber whole wheat steamed bread.