中国学者近期发表的论文
1.	How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study. Author: Mosca AC1, Stieger M2, Neyraud E3, Brignot H3, van de Wiel A2, Chen J1. Journal: J Texture Stud. 2019 Feb;50(1):53-61. doi: 10.1111/jtxs.12362. Epub 2018 Oct 1.    PubMed      DOI
2.	Saliva could act as an emulsifier during oral processing of oil/fat. Author: Glumac M1, Qin L1, Chen J1, Ritzoulis C1,2. Journal: J Texture Stud. 2019 Feb;50(1):83-89. doi: 10.1111/jtxs.12375. Epub 2018 Nov 14.    PubMed      DOI
3.	Effect of gellan gum on functional properties of low-fat chicken meat batters. Author: Li K1,2, Liu JY1,2, Fu L1,2, Li WJ1,2, Zhao YY1,2, Bai YH1,2, Kang ZL2,3. Journal: J Texture Stud. 2019 Apr;50(2):131-138. doi: 10.1111/jtxs.12379. Epub 2018 Nov 28.    PubMed      DOI
4.	In vitro digestion of bread: How is it influenced by the bolus characteristics? Author: Gao J1,2, Lin S1,2, Jin X1,2, Wang Y3, Ying J3, Dong Z3, Zhou W1,2. Journal: J Texture Stud. 2019 Jan 29. doi: 10.1111/jtxs.12391. [Epub ahead of print]    PubMed      DOI
5.	Saliva and Food Oral Processing. Author: Mosca AC1, Feron G2, Chen J3. Journal: J Texture Stud. 2019 Feb;50(1):4-5. doi: 10.1111/jtxs.12389.    PubMed      DOI
6.	Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing. Author: Ding HC1, Li XP1,2, Li RZ2, Yi SM2, Xu YX2, Mi HB2, Li JR2. Journal: J Texture Stud. 2019 Feb 20. doi: 10.1111/jtxs.12393. [Epub ahead of print]    PubMed      DOI
7.	Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi. Author: Dong X1,2, Huang Y1,2, Pan Y1,2, Wang K1,2, Prakash S3, Zhu B1,2. Journal: J Texture Stud. 2019 Mar 7. doi: 10.1111/jtxs.12398. [Epub ahead of print]    PubMed      DOI
8.	Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements. Author: Nishinari K1, Fang Y2, Rosenthal A3. Journal: J Texture Stud. 2019 Apr 22. doi: 10.1111/jtxs.12404. [Epub ahead of print]    PubMed      DOI
9.	Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin. Author: Huang T1, Zhao H1, Fang Y1, Lu J1, Yang W1, Qiao Z1, Lou Q1, Xu D1, Zhang J1. Journal: J Texture Stud. 2019 May 7. doi: 10.1111/jtxs.12405. [Epub ahead of print]    PubMed      DOI
10.	Application of multi-element viscoelastic models to freshness evaluation of beef based on the viscoelasticity principle. Author: Li Y1, Xu Y1, Dong J1, Yang K1, Zhang B1, Tang X1. Journal: J Texture Stud. 2019 May 13. doi: 10.1111/jtxs.12409. [Epub ahead of print]    PubMed      DOI

同类著名期刊名称 h-index CiteScore TRENDS IN FOOD SCIENCE & TECHNOLOGY 162 14.20 COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 82 15.10 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 135 13.20 FOOD HYDROCOLLOIDS 132 10.60 FOOD CHEMISTRY 221 10.70 MOLECULAR NUTRITION & FOOD RESEARCH 114 8.60 FOOD RESEARCH INTERNATIONAL 134 6.20 FOOD QUALITY AND PREFERENCE 100 7.90 JOURNAL OF FOOD AND DRUG ANALYSIS 41 7.40 Innovative Food Science & Emerging Technologies 96 8.10

中科院JCR同大类学科的热搜期刊 浏览次数 ACS Applied Materials & Interfaces 1537782 CHEMICAL ENGINEERING JOURNAL 1225151 IEEE Access 1195491 APPLIED SURFACE SCIENCE 1182745 JOURNAL OF ALLOYS AND COMPOUNDS 1053390 JOURNAL OF MATERIALS SCIENCE 884176 MATERIALS LETTERS 805315 Nanoscale 715142 ADVANCED MATERIALS 680020 Journal of Materials Chemistry A 657812