Rheological Properties of Food Products
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 20 February 2025 | Viewed by 288
Special Issue Editors
Interests: functional food development; bread making technology; gluten-free bread; dough rheology; dietary fibres; alfalfa seed
Special Issue Information
Dear Colleagues,
The response of diverse food systems to the applied stress in different phases of the technological process is described by their rheological properties. The monitoring of these properties is vital for achieving a good end product’s quality, considering the complexity of food system structures and the significant changes occurring in each step of the technological process when different exposure times to deformation and the deformation intensity are applied. Acknowledging the role of fundamental and empirical rheological analysis in food systems such as dough, dairy products, chocolate, spreads, emulsions and individual food constituents such as dietary fibres and hydrocolloids could be crucial in determining ingredient functionality during new product development and formulation optimization. In this regard, the present Special Issue of Processes aims to delve into the fundamental and empirical rheological changes in food systems induced by applied processing techniques and the inclusion of novel ingredients. Research areas may include, but are not limited to, the following topics:
- Empirical and fundamental dough rheology;
- Rheological properties of spreads;
- Rheological properties of food emulsions;
- Rheological properties of dairy products;
- 3D printable food matrixes and their rheological characteristics;
- Rheological properties of dietary fibres and their impact on the rheology of food systems;
- Rheological properties of hydrocolloids and their impact on the rheology of food systems.
We invite you to share your insights and breakthroughs on the contribution of rheological measurements in addressing the current challenges of sustainable production of food products with diverse functionality by submitting an original research article or review paper.
Dr. Marijana Djordjević
Dr. Miljana Djordjević
Guest Editors
Manuscript Submission Information
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Keywords
- dough rheology
- dynamic oscillatory tests
- flow properties
- creep-recovery test
- farinoghraph
- mixolab
- rheological behavior
- functional ingredients
- functional food
- food formulations
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