Journal of Texture Studies

Cover image for Vol. 46 Issue 3

Edited By: Jianshe Chen, Leif Lundin, Fred van de Velde

Online ISSN: 1745-4603

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New Editor in Chief

Dr. Jianshe Chen is a professor of food science at Zhejiang Gongshang University in Hangzhou, China; he recently relocated there after many years at the University of Leeds. Dr. Chen is a leading expert in food oral processing, food physics, and psychophysics. He organized the first international conference on food oral processing in 2010 and continues to serve as convenor of the conference’s scientific committee.

Dr Jianshe Chen

Recently Published Articles

  1. Effect of Frying Parameters on Mechanical Properties and Microstructure of Potato Discs

    Jaspreet S. Sandhu and Pawan S. Takhar

    Accepted manuscript online: 30 JUN 2015 01:50AM EST | DOI: 10.1111/jtxs.12138

  2. Effect of defatтed wheat germ content and its particle size on rheological and textural properties of the cookie dough

    Jovana Petrović, Aleksandar Fišteš, Dušan Rakić, Biljana Pajin, Ivana Lončarević and Drago Šubarić

    Accepted manuscript online: 17 JUN 2015 02:52AM EST | DOI: 10.1111/jtxs.12137

  3. Effects of hydrocolloids on the rheological characteristics of dough and the quality of bread made from frozen dough

    Zahra Gharaie, Mohammad Hossein Azizi, Mohsen Barzegar and Roya Aghagholizade

    Accepted manuscript online: 17 JUN 2015 02:52AM EST | DOI: 10.1111/jtxs.12136