封面图片，第 55 卷第 5 期

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2024-11-11 DOI:10.1111/jtxs.12876

Tetsu Kamiya, Yoshio Toyama, Keigo Hanyu, Takahiro Kikuchi, Yukihiro Michiwaki

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引用次数: 0

摘要

封面图片根据神谷哲等人撰写的文章《利用移动粒子模拟法进行吞咽数值模拟，研究食物栓塞作用于人体器官的结果力矢量与吞咽过程中栓塞配置之间的关系》（Relationship Between Resultant Force Vector Acting on Human Organs From Food Bolus and the Bolus Configuration During Swallowing Using Numerical Swallowing Simulation With Moving Particle Simulation Method）制作，https://doi.org/10.1111/jtxs.12868。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Cover Image, Volume 55, Issue 5

查看原文本刊更多论文

Cover Image, Volume 55, Issue 5

The cover image is based on the article Relationship Between Resultant Force Vector Acting on Human Organs From Food Bolus and the Bolus Configuration During Swallowing Using Numerical Swallowing Simulation With Moving Particle Simulation Method by Tetsu Kamiya et al., https://doi.org/10.1111/jtxs.12868.

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： 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, 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