Journal of Texture Studies

Cover image for Vol. 46 Issue 2

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. Muscle-Specific Variation in Buffalo (Bubalus bubalis) Meat Texture: Biochemical, Ultrastructural and Proteome Characterization

    Kiran Mohan, Basappa M. Naveena, K. Sudhakar Reddy, M. Shashikumar, V. Ravinder Reddy, Vinayak V. Kulkarni, Srikanth Rapole and Tushar H. More

    Accepted manuscript online: 22 APR 2015 10:53PM EST | DOI: 10.1111/jtxs.12123

  2. The influence of different emulsifiers on the physical and textural characteristics of gluten free cheese bread

    Julián Alfredo López-Tenorio, Eduardo Rodríguez-Sandoval and José Uriel Sepúlveda-Valencia

    Accepted manuscript online: 21 APR 2015 08:23PM EST | DOI: 10.1111/jtxs.12121

  3. Applicability of the Foodtexture Puff Device for Rheological Characterization of Viscous Food Products (pages 94–104)

    Sofie Morren, Tim Van Dyck, Frank Mathijs, Stijn Luca, Ruth Cardinaels, Paula Moldenaers, Bart De Ketelaere and Johan Claes

    Article first published online: 13 APR 2015 | DOI: 10.1111/jtxs.12118