中国高校科技期刊研究会第9次会员代表大会在北京召开，中宣部出版局副局长张怀海、教育部科学技术与信息化司一级巡视员张国辉等领导出席会议并发表..
英文简介：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中文简介：（来自Google、百度翻译）《质地研究杂志》是一份经过全面同行评审的国际期刊，专门研究食品口腔加工的物理学，生理学和心理学，重点是食品的质地和结构，感官感知和口感，食品口腔行为，食物喜好和偏好。该杂志于1969年首次出版，是传播与食物质地有关的所有科学知识进步的主要来源。近年来，《纹理研究杂志》已将其覆盖范围扩大到更广泛的纹理研究，并继续发表高质量的原始和创新的基于实验 (包括数值分析和模拟) 的研究，涉及饮食和食物偏好的各个方面。 《纹理研究杂志》欢迎所有相关学科的研究文章，研究笔记，评论，讨论论文和交流。一些关键覆盖领域/主题包括 (但不限于):? 物理，机械，和食物质地的微观结构原理 ? 口腔生理学 ? 进食和食物感官的心理和大脑反应 ? 特定消费者的食物质地设计和修饰 ? 进食和吞咽的体外和体内研究 ? 新技术和感官特性评估方法 ? 进食和吞咽的模拟和数值分析
