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JOURNAL OF TEXTURE STUDIES journal cover Agriculture & Forestry
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Review Cycle Records

JOURNAL OF TEXTURE STUDIES

Wiley SCIE Non-OA
2026 Emerging Zone 32025 CAS Zone 32025 JCR Q3
136.4Average days
118Median days
34Fastest days
402Longest days
632025 publications

Paper Review Records

All Paper Review Records

19 valid samples · Newest publication first
Review days = acceptance date − received date. PDF, DOI, and publisher-page sources are retained.

94 days

Rheological and Technological Design of Texture‐Modified Food Systems for Dysphagia Management in Amyotrophic Lateral Sclerosis

AuthorsZulfiya Konarbayeva

Affiliations1. M. Auezov South Kazakhstan University Shymkent Kazakhstan

Source PDF DOI Publisher page
119 days

Distinct Temporal Mouthfeel in Dairy and Plant‐Based Milk Is Related to Their Rheological and Tribological Spectra

AuthorsJames Makame; Gunalan Dhamodharan; Hitarthi More; Joe Biju Joseph; Jonathan P. Rothstein; Alissa A. Nolden

Affiliations1. Department of Food Science University of Massachusetts Amherst Massachusetts USA; 2. Department of Mechanical and Industrial Engineering University of Massachusetts Amherst Massachusetts USA

Source PDF DOI Publisher page
37 days

Texture Profile Analysis in Practice: Applications and Limitations

AuthorsChristine Hui Qin Goh; Michelle Jie Ying Choy; Jianshe Chen

Affiliations1. Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR) Singapore Singapore

Source PDF DOI Publisher page
126 days

Effects of Extrusion Conditions and Oil Addition on the Characteristics of Cheese‐Flavored Corn Snacks and Food Bolus Formation and Properties

AuthorsJuliana de Carvalho Marchesin; Christian Salles; Ana Carolina Conti

Affiliations1. Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, São Paulo State University (UNESP) São José do Rio Preto São Paulo Brazil; 2. Institut Agro, CNRS, INRAE, UMR CSGA, Université Bourgogne Europe Dijon France

Source PDF DOI Publisher page
322 days

Food Classification for Swallowing Disorders Perception by Senior Population

AuthorsKovan Ismael‐Mohammed; Laura Laguna; Mireia Bolívar‐Prados; Pere Clavé; Amparo Tarrega

Affiliations1. Institute of Agrochemistry and Food Technology (IATA, CSIC) Paterna Spain; 2. Gastrointestinal Physiology Laboratory, Hospital de Mataró Universitat Autònoma de Barcelona Mataró Spain; 3. Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd) Barcelona Spain

Source PDF DOI Publisher page
118 days

Improving the Quality of Unwashed Spanish Mackerel ( Scomber japonicus ) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure

AuthorsQiming Zang; Jing Yang; Shumin Yi; Jianrong Li; Xuepeng Li; Hongbo Mi

Affiliations1. College of Food Science and Technology National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Bohai University Jinzhou Liaoning China

Source PDF DOI Publisher page
101 days

Texture and Oral Processing Changes Driven by Pectin or Xanthan Shape Liking for Agar‐Plum Hydrogels: Sensory and Chewing Effects

AuthorsDaria S. Khramova; Fedor V. Vityazev; Natalya V. Zueva

Affiliations1. Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences” Syktyvkar Russia

Source PDF DOI Publisher page
234 days

Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol

AuthorsYujing Yang; Zhan Li; Haonan Li; Gongmin Guo; Aijun Hu; Zhihan Dai; Chenjing Sun; Jie Zheng; Wenjie Wang

Affiliations1. College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China

Source PDF DOI Publisher page
402 days

Comparative Effects of Inulin, Psyllium Husk, and Carob Seed Germ Flour as Fiber‐Enriching Ingredients on the Quality of Baromi‐2 Rice Flour‐Based Gluten‐Free Bread

AuthorsYun‐Ju Jang; Nurul Saadah Said; Yoo‐Jin Na; Won‐Young Lee

Affiliations1. School of Food Science and Technology, Kyungpook National University Daegu Korea; 2. Institute of Tailored Food Technology, Kyungpook National University Daegu Korea

Source PDF DOI Publisher page

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I work in environmental engineering and need an SCI paper published within three months. I have no grant funding or prominent co-author. Which journals could I target?

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Suggested title
Machine Learning and Life-Cycle Assessment for Predicting and Optimizing Carbon Emissions in Urban Wastewater Treatment

SampleLatest 5 valid paper samples from 2026

Average review96.4 days

Median77 days

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