Journal of texture studies最新文献

{"title":"Effects of Food Characteristics on Masticatory and Swallowing Functions in Healthy Young Adults","authors":"Rie Koide,&nbsp;Toru Ogawa,&nbsp;Hiroyasu Kanetaka,&nbsp;Taichi Narihara,&nbsp;Hideya Komine,&nbsp;Ryo Tagaino,&nbsp;Ryuji Shigemitsu,&nbsp;Kenta Shobara,&nbsp;Hiroki Hihara,&nbsp;Nobuhiro Yoda","doi":"10.1111/jtxs.70078","DOIUrl":"10.1111/jtxs.70078","url":null,"abstract":"<p>Beyond oral function, the physicochemical properties of food, such as acidity and hardness, significantly influence nutritional intake. Clarifying the relationship between subjective and objective metrics for assessing oral function can help establish simple methods for selecting food with safe and suitable properties tailored to individual oral functions. To objectively and subjectively evaluate the chewing and swallowing processes of gummies with varying hardness and acidity in healthy young adults and to examine relationships between subjective and objective evaluation metrics. Ten healthy young adult men (mean age: 29.8 ± 3.6 years) with no history of oral hypofunction or dysphagia were included. Participants chewed and swallowed four types of gummies (hard with acid, hard without acid, soft with acid, and soft without acid) at their own pace. The subjective evaluation included sensory assessment of chewing and swallowing. Objective evaluations included electromyographic analysis of masticatory and swallowing-related muscles and analysis of the food properties of gummies that were spat out just before swallowing. Correlations between subjective and objective evaluation metrics were assessed using Peason's correlation analysis. The physical properties and acidity of food significantly affected muscle activity and sensory evaluations of masticatory and swallowing functions. Hard gummies, particularly those without acidity, showed significantly greater masseter and temporalis muscle activity, a higher number of chewing cycles, and longer chewing time than soft gummies. In contrast, no significant differences were observed in swallowing-related muscle activity or swallowing duration among the gummy types. Furthermore, strong correlations were observed between subjective evaluations and mastication-related objective parameters, whereas correlations with swallowing-related metrics were limited. Differences in food hardness caused by the presence or absence of acidity affected the masticatory and swallowing functions of healthy young adults. Furthermore, we identified a relationship between subjective and objective evaluations. Our findings provide fundamental data for investigating the effects of food physical properties on sensory evaluation, mastication, and swallowing functions.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13062611/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147639269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories.","authors":"Xiaoyu Tian, Hui Dong, Qin Fang, Joshua Harrington Aheto, Junwen Bai","doi":"10.1111/jtxs.70082","DOIUrl":"https://doi.org/10.1111/jtxs.70082","url":null,"abstract":"<p><p>Oral processing plays a central role in food texture perception, bolus formation, and swallowing safety, thereby influencing consumer acceptance and nutritional outcomes. This review summarizes recent advances in food oral processing, focusing on the mechanisms of bolus formation, multidimensional evaluation approaches, and applications across diverse food categories. The mechanisms underlying bolus formation are discussed with emphasis on the interactions among food composition, structure, masticatory dynamics, and saliva. Major evaluation methods, including sensory evaluation, physicochemical characterization, and dynamic biomimetic simulation, are systematically reviewed. These approaches enable the analysis of temporal sensory perception, structural transformation, flavor release, and rheological and tribological properties during mastication. Their integration provides complementary insights into the dynamic evolution of food in the oral phase. The applicability of these methods across different food matrices is further examined. Distinct oral processing behaviors are identified in fibrous and tough systems, porous and brittle structures, and gel-like or viscoplastic materials, reflecting matrix-specific breakdown mechanisms and saliva interactions. Considerations for specific populations, such as infants, older adults, and individuals with dysphagia, are also highlighted to support tailored food design. Future research directions are discussed with an emphasis on predictive and personalized frameworks, including the emerging role of digital twin technology in simulating oral processing and supporting precision food engineering.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 2","pages":"e70082"},"PeriodicalIF":2.5,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147774992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Starch Properties Modulate Gluten-Free Steamed Bread Texture via Regulating Structural Evolution During Fermentation.","authors":"Di An, Jiyao Zhang, Jing Xu, Jin Du, Jingrong Xiang, Fangfang Zhao, Bin Xu, Anqi Zhang","doi":"10.1111/jtxs.70080","DOIUrl":"10.1111/jtxs.70080","url":null,"abstract":"<p><p>A gluten-free diet is the most effective prevention of celiac disease. Understanding how starch affects the texture of gluten-free steamed bread would facilitate rational selection of raw material and improvement of eating quality. This study analyzed the texture of gluten-free steamed bread prepared with different starches and characterized fermentation-induced changes in the structures of starch and protein, as well as in dough rheology. During fermentation, the short-range order and relative crystallinity of starch decreased, while the β-sheet content and hydrophobic interactions increased, leading to increased dough volume and enhanced viscoelasticity. The incorporation of different starches regulated the extent of these changes, causing differences in steamed bread texture. Compared with corn starch (CS), tapioca starch (TS) had higher relative crystallinity and short-range order, with a smaller decrease induced by fermentation, which promoted the formation of a more ordered protein network and strengthened hydrophobic interactions. This enhanced structural order imparted greater viscoelasticity to the dough. Additionally, the peak viscosity of TS was 1.68 times higher than that of CS. The higher gelatinization viscosity enabled TS to form a denser gel during steaming, collectively contributing to a softer and more elastic texture. Specifically, the replacement of CS with TS reduced the hardness of the gluten-free steamed bread from 6.81 to 3.47 N and increased its springiness from 0.76 to 0.92. It is thus proposed that starches with more crystalline regions, stronger short-range order, higher swelling capacity and gelatinization viscosity could be used to improve the texture of gluten-free steamed bread.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 2","pages":"e70080"},"PeriodicalIF":2.5,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147690800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improvement of Textural Stability in Cooked Alkaline Noodles by Egg White Powder: Mechanisms of Disulfide Bond Crosslinking and Microstructural Reinforcement.","authors":"Jiahao Chen, Yajing Qi, Jawad Ashraf, Bin Xu","doi":"10.1111/jtxs.70079","DOIUrl":"https://doi.org/10.1111/jtxs.70079","url":null,"abstract":"<p><p>The textural deterioration of yellow alkaline noodles during post-cooking storage poses a challenge in non-ready-to-eat scenarios. Adding exogenous proteins offers a promising solution to enhance the textural stability of cooked noodles, but the optimal ingredient remains unidentified. This study examined the effects of egg white powder (EWP) on the quality of yellow alkaline noodles in comparison to other protein sources, including casein, whey protein, and salted duck egg white powder. A range of EWP additions (0%, 0.5%, 1%, 1.5%, and 2%) was implemented to explore the improvement mechanisms using texture profile analysis, disulfide bond quantification, and noodle microstructure examination. Results showed that noodles with 1.5% EWP retained a hardness of 3.43 N after 60 min, significantly (p < 0.05) exceeding that of the control (3.13 N) and equating to the control's hardness at 30 min. Additionally, noodles with 1.5% EWP demonstrated a 37.21% reduction in adhesion area and an 11.81% decrease in soluble solids compared to the control. Mechanistically, EWP enhanced gluten co-aggregation through thermal gel networks, elevating disulfide bonds by 60.71% and forming dense protein matrices with reduced porosity. These findings indicate EWP's efficacy in optimizing post-cooking textural stability through reinforcement of the gluten network and covalent crosslinking, suggesting that a 1.5% EWP addition is optimal for alkaline noodles.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 2","pages":"e70079"},"PeriodicalIF":2.5,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147699151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review","authors":"Teh Ubaidah Noh,&nbsp;Nurul Izzah Khalid","doi":"10.1111/jtxs.70075","DOIUrl":"10.1111/jtxs.70075","url":null,"abstract":"<div>\u0000 \u0000 <p>The increasing demand for sustainable, functional, and consumer-oriented food products has positioned pea protein isolate as a promising ingredient for developing plant-based meat analogs. This review synthesizes recent advances in the application of extrusion-based 3D printing technologies using pea protein isolate-derived food inks. It emphasizes the formulation strategies that enhance rheological behavior and printability performance, including shape fidelity, structural stability, and interlayer adhesion. The integration of hydrocolloids, lipids, and polysaccharides has been shown to improve the textural properties and simulate fibrous meat-like structures. In parallel, the extrusion parameters and process design were optimized to achieve precise layer resolutions and customized architectures. Emerging approaches such as machine learning-assisted printability modeling and the transition towards multi-dimensional food printing were discussed for future innovation. From an agri-food systems perspective, pea protein isolate offers a crop-derived, hypoallergenic, and resource-efficient protein source that aligns with circular economy principles, reinforcing its role in the future of personalized and sustainable food manufacturing.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147574723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"pH-Regulated Microstructural and Rheological Properties of Curdlan–Soy Protein Thermo-Irreversible Gels","authors":"Phatchareeya Raksa,&nbsp;Nattawut Limparyoon,&nbsp;Kamolwan Israkarn,&nbsp;Chaiwut Gamonpilas,&nbsp;Nispa Seetapan","doi":"10.1111/jtxs.70077","DOIUrl":"10.1111/jtxs.70077","url":null,"abstract":"<div>\u0000 \u0000 <p>Understanding the interactions between polysaccharides and plant proteins is essential for controlling texture in the formulation of alternative food products. This study investigates the influence of pH on rheology and microstructure of composite gels formed from curdlan and soy protein isolate (SPI). Composite gels, prepared at a 1:1 weight ratio of curdlan to SPI to eliminate the influence of mixing ratio, were compared with their respective pure components across pH 5, 7, and 9. In pure curdlan gel, a higher pH (pH 9) resulted in increased linear viscoelasticity, which can be linked to enhanced curdlan solubility, as revealed by scanning electron microscopy. In contrast, the curdlan–SPI composite gels exhibited the strongest gelation at pH 5 (<i>G</i>′~7535 Pa). Microstructural analysis showed that aggregated SPI particles were embedded within the curdlan network at this pH, thus reinforcing its gel strength. At pH 9, the increased solubility of SPI hindered associations of curdlan molecules, leading to weakened gel structure. Under large amplitude oscillatory shear, the composite gel at pH 9 exhibited an earlier onset of nonlinear response compared to the other pH conditions, consistent with diminished structural integrity. X-ray diffraction analysis confirmed the presence of both single- and triple-helix conformations of curdlan, which contribute to gel network formation. However, incorporation of SPI reduced the degree of triple-helix ordering, indicating disruption of curdlan's structural organization. These findings underscore the critical role of pH in modulating the phase behavior and rheological properties of nonionic polysaccharide-protein gels. Such insights are valuable for optimizing the formulation of plant-based gel systems with tailored textural properties for the development of alternative food products.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147574673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Ultrasound Combined With Yeast Extract and Trehalose on the Structure and Gel Properties of Myofibrillar Protein Under the Low-Salt Condition","authors":"Jingyi Sun,&nbsp;Xiaoming Zhang,&nbsp;Shuxia Wu,&nbsp;Yujuan Xu,&nbsp;Cong Li,&nbsp;Hui Zhou,&nbsp;Baocai Xu","doi":"10.1111/jtxs.70073","DOIUrl":"10.1111/jtxs.70073","url":null,"abstract":"<div>\u0000 \u0000 <p>Reducing sodium content compromises the texture and flavor of meat products. This study investigated the combined effects of ultrasonic treatment (UT), yeast extract (YE), and trehalose (TH) on myofibrillar protein (MP) gelation and molecular structure under the low-salt (1.5% NaCl) condition. Compared to low-salt control, the UT-YE-TH treatment markedly enhanced the gel functionality (<i>p</i> &lt; 0.05). Water-holding capacity (WHC) improved from 69.76% (R) to 85.55% (R-UT-YETH), and gel strength increased from 94.75 to 173.54 g (<i>p</i> &lt; 0.05). Microstructural analysis showed that the combined treatment generated a more continuous and homogeneous protein network. Circular dichroism revealed a decrease in α-helix content (from 13.6% to 2.0%) and an increase in β-turn (from 21.2% to 27.3%). Intrinsic fluorescence and surface hydrophobicity measurements further confirmed enhanced unfolding and intermolecular interactions, accompanied by elevated total and free sulfhydryl contents. Correlation analysis and principal component analysis (PCA) indicated that increased β-turn fractions and greater hydrophobic exposure were associated with improvements in WHC and gel strength. The combined application of UT, YE, and TH effectively improves MP gelation under the low-salt condition by promoting favorable structural transitions, which provides a practical strategy for producing reduced-sodium cured meat products with enhanced quality.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 2","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147390419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks","authors":"Jaime Paniagua,&nbsp;María Teresa Murillo-Arbizu,&nbsp;Kizkitza Insausti,&nbsp;Leyre Urtasun del Castillo,&nbsp;Marta Uriarte Ajona,&nbsp;María José Beriain,&nbsp;Francisco C. Ibañez","doi":"10.1111/jtxs.70071","DOIUrl":"10.1111/jtxs.70071","url":null,"abstract":"<p>Dysphagia involves impairments in chewing and swallowing, requiring foods with controlled textural properties to ensure safe and efficient oral processing. Despite standardized frameworks like the International Dysphagia Diet Standardisation Initiative (IDDSI), reproducible sensory evaluation tools are limited. This study proposes a methodological framework for the sensory evaluation of texture-modified foods (TMFs) designed to mimic the oral processing patterns of individuals with oropharyngeal dysphagia (OD). A multidisciplinary expert panel developed a structured sensory protocol incorporating emulated oral tasks representative of typical oral behaviors in OD patients. Thirty-two commercial TMFs were analyzed, identifying key sensory attributes—hardness, fracturability, adhesiveness, flowability, residue and intraoral variability—linked to swallowing safety and acceptability. Oral tasks included holding the food in the mouth, moving it with the tongue, pressing it against and removing it from the palate, assessing consistency changes, and swallowing. Each attribute was mapped to specific oral tasks. Results revealed substantial variability in the sensorial attributes of foods intended for OD people. This approach bridges clinical dysphagia care with sensory science, enabling better evaluation and development of safer, more acceptable foods for individuals with OD. Further validation is warranted to confirm its diagnostic and practical applicability.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12923384/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146258417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Texture and Flavor Improvement of Aged Indica Rice by Integrated Ultrasonication-Assisted Infrared Cooking via Starch Structures and Water Status Modification","authors":"Ya Su,&nbsp;Jia Yang,&nbsp;Jieru Zhang,&nbsp;Yao Yang,&nbsp;Yiping Chen,&nbsp;Min Zhang","doi":"10.1111/jtxs.70069","DOIUrl":"10.1111/jtxs.70069","url":null,"abstract":"<div>\u0000 \u0000 <p>The ultrasonication-assisted infrared cooking (USIC) on the improvement of texture and flavor of aged Indica rice was evaluated, and the role of ultrasonication was discussed considering starch structures and water status modifications, with varying ultrasonic powers (400–1000 W). Results showed that the moisture content in cooked and stir-fried aged Indica rice was increased, the hydrogen bond freedom and the proportion of immobile water were enhanced by USIC. The amylose content was reduced from 23.17 ± 0.06 g/100 g to 18.04 ± 0.17–19.91 ± 0.13 g/100 g, the relative crystallinity of rice starch declined from 18.32% to 3.32%–4.82%. FTIR spectrum analysis indicated the R_{1047/1022 cm}⁻¹ achieved a lower value (1.08–1.09), starch-protein interactions were weakened, starch-lipid complex formation was aggravated. USIC increased rapidly digested starch (RDS) content but decreased slowly digested starch (SDS) and resistant starch (RS) content. At ultrasonic powers ≥ 800 W, RS content was elevated. The hardness, chewiness, and stickiness of both USIC cooked and stir-fried rice were reduced; however, it presented a firstly decreasing and then increasing trend with the ultrasound power, with the lowest value achieved with the ultrasonic power 600 W. Microstructurally, USIC-treated rice exhibited a sponge-like porous structure with a rougher surface and fissured cross-section. USIC had no negative effect on the oil oxidation of stir-fried rice; the prominent flavor of aged Indica rice from sulfides and nitrogen oxides after cooking was attenuated and balanced by electronic nose analysis. It indicated USIC can serve as a novel approach to enhance the sensory quality of aged rice products.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146258507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fresh-Cut Salad Vegetable Texture and Its Characterization Using Instrumental and Sensory Evaluation—A Review","authors":"Cassidy Duan,&nbsp;Yiqun Weng,&nbsp;Xiaofen Du","doi":"10.1111/jtxs.70072","DOIUrl":"10.1111/jtxs.70072","url":null,"abstract":"<div>\u0000 \u0000 <p>Along with flavor, texture is one of the most important attributes of fresh-cut produce, which plays a critical role in consumer acceptance, influencing perceived freshness, quality, and overall eating experience. Salads, specifically green salads, usually contain leafy greens and other fresh-cut fruit vegetables such as cucumbers and tomatoes. Each of these components has its own unique characteristics, together giving the salad a wide range of textures and consumer experiences. Texture can be measured by both instrumental analysis and sensory evaluation techniques. Instrumental analysis consists of destructive and non-destructive methods, whereas sensory evaluation consists of descriptive and consumer studies. However, a comprehensive understanding and correlation of instrumental analysis and sensory evaluation of texture in salad-related fresh-cut fruits and vegetables is lacking in the literature. This review aims to address this gap by providing an in-depth understanding of the techniques used to quantify texture-related parameters and establishing relationships between the two techniques in fresh-cut salad products. The two different modes of analysis, along with the vastly different texture-related characteristics of fresh-cut salad produce, make it challenging to correlate instrumental analysis with sensory evaluation results. Furthermore, the integration of advanced technologies, including hyperspectral imaging and artificial intelligence-driven texture analysis, is emerging as a promising approach to enhance texture characterization and quality control. In addition to providing a comprehensive approach to enhance quality assessment methods, this review highlights the importance of predictability models powered by artificial intelligence and machine learning, enabling correlating instrumental analysis and sensory evaluation.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146227229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}