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.

《紋理研究雜志》是一本經過同行評審的國際期刊，專門研究食品口腔加工的物理、生理學和心理學，重點關注食品的質地和結構、感官感知和口腔感覺、食品口腔行為、食品喜好和偏好。該雜志于1969年首次出版，是傳播與食物質地有關的所有科學知識的主要來源。近年來，《紋理研究雜志》將其覆蓋面擴大到了更廣泛的紋理研究領域，并繼續出版有關飲食和食物偏好各方面的高質量原創和創新實驗研究（包括數值分析和模擬）。《紋理研究雜志》歡迎來自所有相關學科貢獻者的研究文章、研究筆記、評論、討論論文和交流。一些主要覆蓋領域/主題包括（但不限于）：?食品結構的物理、機械和微觀結構原理?口腔生理學?飲食和食物感官的心理和大腦反應?針對特定消費者的食品質地設計和修改?進食和吞咽的體外和體內研究?評估感官特性的新技術和方法?進食和吞咽的模擬和數值分析該雜志還接受對與該領域特別相關的書籍的評論。然而，《華爾街日報》將限制自己從事消費者行為研究。《紋理研究雜志》將成為學術機構、政府機構和食品公司下屬實驗室的科學家、工程師和產品開發專家的重要信息來源。