Advances in Food Rheology and Colloid Science

Dear Colleagues,

In this Special Issue, titled ‘’Advances in Food Rheology and Colloid Science", the main focus is the flow profiles of food. Authors are invited to contribute new research about the rheological behaviors of different food categories, including colloid suspensions. For publication in this Special Issue, we invite research papers, review papers, and short communications.

Primary focus will be given to fundamental rheological experiments for specific food (e.g. bakery goods, dairy products, spreads, purees, etc.). Empirical methods well recognized in food characterization can be also discussed. Moreover, studies of the significance of the appropriate methods used to characterize the rheological behaviors of foods are encouraged. To this end, papers describing and justifying the selected rheological experiments according to the food investigated and the purpose of the research are desirable. Combined rheological experiments focusing on small (SAOS) versus large amplitude oscillatory shear (LAOS) measurements are also welcome.

Finally, new studies of the role of rheology in food characterization and development (e.g. structural issues, sensorial profile, digestibility) are highly desirable.

Guest Editor
Prof. Dr. Ioanna Mantala

Prof. Dr. Ioanna Mandala
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.

• flow, shear, yield, temperature, texture, viscoelastic, engineering, suspension rheology, food design