Food and Rheology

Dear Colleagues,

The universe of rheology is inherent to several disciplines and is closely related to food, alerting us to many situations and helping us solve problems and find paths to discoveries. To this end, there are a variety of mechanisms available that we can utilize, the studies of which began in the foundations of physics and have evolved until today. A rheometer is necessary to describe the flow behavior of a sample throughout its entire length. Several types of equipment and techniques are available according to interest. Therefore, it is a pleasure to invite you to participate in the Special Issue of Foods, focusing on rheology and its various applicabilities when it comes to food. We have an application of rheology for the entire production chain; our experts understand this well. There are possibilities to link rheology with sustainability and upcycled food materials, as well as bakery rheology and dough applications. In this issue, all topics relating to rheology are welcome.

Prof. Dr. Suzana Caetano Da Silva Lannes
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• microstructure
• colloids
• rheology and texture
• fats and oils