Rheological Properties and Processing Performance of Gluten-Free Food

Dear Colleagues,

Rheology focuses on the characteristics of substances in terms of the interactions between particles, and deals with solid and liquid bodies. Naturally occurring materials are neither ideally solid, nor ideally viscous, nor ideally plastic, but exhibit so called visco-elastic properties and their rheological parameters are closely related to the structure of products. The greatest influence on foods’ rheological characteristics is exerted by the presence of individual components (proteins, polysaccharides, and fat) and the structure of the product based on interactions between the constituents, as well as processing conditions (temperature, mechanical operations) and subsequent storage. Rheological parameters of food to a large extent reflect the quality of food products, and therefore allow the development of products with characteristics deemed acceptable by consumers. Their analysis is also helpful for determining the optimal product recipe, production control, cost optimization, and in creating new materials. Therefore, rheological studies are important both in terms of basic research and practical applications. In this Issue we invite papers concerning:

• Fundamental rheological properties of gluten-free foods and their constituents.
• Shaping the structure and texture of gluten-free foods and their consumer acceptance.
• Influence of rheological parameters on formulation design.
• Correlation between the structure of gluten-free products, their texture, and rheological properties.
• Changes in the structural and texture characteristics of gluten-free foods during storage.
• Involvement of rheological data in gluten-free food quality control and optimization.
• Development of new materials with required rheological quality.

Prof. Jarosław Korus
Prof. Lesław Juszczak
Prof. Rafał Ziobro
Guest Editors

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