JOURNAL OF TEXTURE STUDIES
Scope & Guideline
Exploring the Science of Sensory Experience
Introduction
Aims and Scopes
- Food Texture Characterization:
The journal emphasizes the analysis and characterization of food textures through various instrumental and sensory methods, including rheological and tribological assessments. - Impact of Processing Techniques:
Research often explores how different food processing techniques affect texture, such as extrusion, thermal processing, and innovative cooking methods. - Consumer Perception and Behavior:
Studies frequently investigate how texture influences consumer preferences and perceptions, especially in relation to specific populations like children and the elderly. - Health and Nutrition:
The journal addresses the nutritional implications of food texture, particularly in developing foods suitable for individuals with swallowing difficulties or dietary restrictions. - Innovative Food Products:
There is a focus on the development of novel food products, including plant-based alternatives, and their textural properties, aiming to enhance consumer acceptability. - Mechanisms of Oral Processing:
Research delves into the mechanisms of oral processing and how food texture affects mastication and swallowing, providing a deeper understanding of food interactions in the mouth.
Trending and Emerging
- Dysphagia Management and Food Design:
Research focusing on developing texture-modified foods for dysphagia management has gained significant traction, highlighting the importance of accessibility and safety in food for vulnerable populations. - Plant-Based Food Textures:
With the rise in popularity of plant-based diets, there is an increasing emphasis on the textural properties of plant-based meat alternatives and how they can mimic traditional meat textures. - Novel Food Processing Technologies:
Emerging studies are exploring innovative food processing technologies, such as 3D printing and ultrasonic processing, to enhance the textural qualities of foods. - Interdisciplinary Approaches to Texture Research:
There is a trend towards interdisciplinary research combining food science, nutrition, psychology, and engineering to better understand the complexities of food texture and its effects on sensory perception. - Consumer-Centric Research:
A notable increase in studies focusing on consumer behavior, preferences, and sensory experiences related to food texture suggests a growing interest in market-driven food innovations.
Declining or Waning
- Traditional Texture Measurement Techniques:
There seems to be a decrease in studies relying solely on traditional texture measurement techniques, as researchers increasingly adopt more sophisticated, multi-dimensional methods. - Focus on Non-Functional Textural Attributes:
Research that does not directly link texture to functional outcomes or consumer preferences is becoming less common, as there is a growing emphasis on practical applications and implications. - Generalized Food Texture Studies:
The journal has seen a decline in generalized studies on food texture that do not target specific populations or health-related issues, indicating a shift towards more specialized research. - Aging Population Studies:
Although still relevant, the frequency of studies solely focused on aging populations and their texture preferences has decreased, possibly due to a broader interest in diverse demographic groups.
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