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, and 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 swallowing

The Journal also accepts reviews of books particularly pertinent to the field, excluding  works of consumer behaviour research.

Jianshe Chen, School of Food Science and Bioengineering, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018

ASSOCIATE EDITORS
Lisa Duizer, University of Guelph, Guelph, ON, Canada 

Markus Stieger, Wageningen UR, Wageningen, The Netherlands

EDITORIAL BOARD
S. Baier, PepsiCo, Hawthorne, NY, USA
A.S. Burbidge, Nestec SA, vers-chez-les Blanc, Switzerland
G. Carpenter, King's College London, London, UK
M. Corredig, Aarhus University, Aarhus, Denmark 
C.R. Daubert, North Carolina State University, Raleigh, NC, USA 
D.W. Everett, AgResearch, Palmerston North, New Zealand
G. Feron, Laboratoire de Microbiologie, UMR INRA-UB 1232, Dijon, France
C. G. Forde, Clinical Nutrition Research Center, Singapore Institute for Clinical Sciences, Singapore 
K. Hori, Niigata University, Niigata, Japan
B. James, The University of Auckland, Auckland, New Zealand
K. Kohyama, Food Research Institute, NARO, Tsukuba, Japan
J. Kokini, Purdue University, West Lafayette, IN, USA
M. Morgenstern, New Zealand Institute for Plant & Food Research Limited, Christchurch, New Zealand 
K. Nishinari, Hubei University of Technology, Wuchang, Wuhan, China; Osaka City University, Osaka, Japan 
M.A. Peyron, Université d'Auvergne, Clermont-Ferrand, France 
H. Rohm, Institute of Food Engineering and Bioprocess Engineering, Dresden, Germany
A. Rosenthal, University of Nottingham, Nottingham, UK
A. Sarkar, The University of Leeds, Leeds, UK 
C. M. Steele, University Health Network, Toronto, Canada
J. Stokes, The University of Queensland, Brisbane, Australia
A. Tarrega, Institute of Agrochemistry and Food Technology (CSIC), Valencia, Spain
Z.M. Vickers, University of Minnesota Department of Food Science and Nutrition, St. Paul, MN, USA 
B. Wolf, University of Birmingham, Birmingham, UK
W. Zhou, Food Science and Technology Programme, National University of Singapore, Singapore

Board of Rising Stars
J. Gao, National University of Singapore, Singapore
B. Holman, NSW Department of Primary Industries, Australia
M. Jekle, Technical University of Munich, Germany
H. Joyner, University of Idaho, USA
L. Laguna, IATA, CISC, Spain
C. Luckett, University of Tennessee, USA
C. Running, Purdue University, USA

EMERETI BOARD MEMBERS
V.N. Mohan Rao, Plano, TX, USA
M.A. Rao, Ithaca, NY, USA