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Foods
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Food and Rheology
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Food and Rheology

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (15 March 2025) | Viewed by 3623

Special Issue Editors

Prof. Dr. Suzana Caetano Da Silva Lannes

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Guest Editor
Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil
Interests: fats and oils; food structure; food rheology; colloidal systems; soft matter; powder foods
Prof. Dr. Izabel Cristina Freitas Moraes

E-Mail Website1 Website2
Guest Editor
1. Department of Food Engineering, Pirassununga, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), São Paulo 13635-900, Brazil
2. Institute for Polymers and Composites, University of Minho, 5800-048 Guimarães, Portugal
Interests: rheology of biopolymers and concentrated suspensions; relationship between biopolymer properties (viscoelastic, structural) and process parameters; extraction and characterization of starches from unconventional sources and agro-industrial waste; starch modification; production of nanomaterials and nanocomposites; production and characterization of gels (polysaccharides and proteins) loaded with Pickering emulsion for encapsulation of bioactive compounds (food and pharmaceutical matrices)

Special Issue Information

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
Prof. Dr. Izabel Cristina Freitas Moraes
Guest Editors

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.

Keywords

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

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Published Papers (3 papers)

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Research

19 pages, 2247 KiB  
Article
Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels
by Marcelo Gomes Soares, Paula Kiyomi Okuro, Marcos Fellipe da Silva, Rosana Goldbeck and Rosiane Lopes Cunha
Foods 2025, 14(6), 1030; https://doi.org/10.3390/foods14061030 - 18 Mar 2025
Viewed by 280
Abstract
Oleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance. Thus, multicomponent oleogels present a promising approach since oleogelators can exhibit structuring and melting at different temperatures. The aim of the [...] Read more.
Oleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance. Thus, multicomponent oleogels present a promising approach since oleogelators can exhibit structuring and melting at different temperatures. The aim of the study was to produce a mixture of ultra-chain-long esters capable of structuring and modulating rheological behavior in response to temperature exposure. Therefore, enzymatic transesterification between sorbitol and fully hydrogenated crambe oil (FHCO) was performed to produce a mixture of ultra-long-chain sorbitan esters (SB) for efficient structuring of sunflower oil. SB generated in a reaction medium consisting exclusively of ethanol (60 °C, 200 rpm, 1:1 molar ratio) was selected for its high sorbitol consumption (~95%). While SB oleogels exhibited higher gel strength at 5 °C, at 25 °C, FHCO oleogels were stiffer, showing the gradual melting of SB oleogels evaluated by temperature-dependent rheological analyses and thermal properties. Oleogelation inhibited hydroperoxide formation compared to sunflower oil over 30 days. Results highlight the potential of multicomponent oleogels based on ultralong-chain esters for healthier and more stable high-lipid products. Modulating rheological thermoresponsiveness ensures physical stability under refrigeration while providing a texture similar to saturated fats during spreading and swallowing. Full article
(This article belongs to the Special Issue Food and Rheology)
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22 pages, 4370 KiB  
Article
Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel
by Paulo Henrique Silva Santos, Cristina Kaori Suzuki and Suzana Caetano da Silva Lannes
Foods 2025, 14(3), 430; https://doi.org/10.3390/foods14030430 - 28 Jan 2025
Viewed by 1153
Abstract
Supplements improve consumers’ health and well-being. Oleogels are fat substitutes that offer nutritional and structural improvements to foods. This study aimed to formulate and observe chocolate’s structural differences and properties supplemented with different premixes for immune support and oleogel based on Brazil nut [...] Read more.
Supplements improve consumers’ health and well-being. Oleogels are fat substitutes that offer nutritional and structural improvements to foods. This study aimed to formulate and observe chocolate’s structural differences and properties supplemented with different premixes for immune support and oleogel based on Brazil nut oil. Six 60% dark chocolates were produced using oleogel as a partial substitute for cocoa butter (with and without premixes), and premix 1 (vitamin D3, vitamin C, and zinc) or premix 2 (vitamins D3, C, A, E, zinc, and selenium). Texture, rheology, thermal analysis DSC, color, water activity, moisture, pH, and fat profile were determined. The results revealed that the whiteness index was higher for the oleogel and supplemented products. The use of oleogel reduced the lipid content of the products by 5% and saturated fatty acids by 13%. DSC showed changes in the melting and crystallization profiles for the supplemented products. All samples showed thixotropy, and the yield value was significantly different (p ≤ 0.05) in only one sample. Hardness presented a lower value (±50%) for products with oleogel. In sum, replacing part of the cocoa butter with an oleogel made the products softer, improved their structural quality, and changed their melting and crystallization profiles, and the chocolates showed nutritional improvement. Full article
(This article belongs to the Special Issue Food and Rheology)
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21 pages, 4343 KiB  
Article
Impact of Deformability and Rigidity of Starch Granules on Linear and Non-Linear Rheological Behavior of Waxy Rice Starch Gels and Applicability for Food End Uses
by Ngamjit Lowithun, Leonard M. C. Sagis and Namfone Lumdubwong
Foods 2024, 13(12), 1864; https://doi.org/10.3390/foods13121864 - 13 Jun 2024
Cited by 1 | Viewed by 1426
Abstract
The objective of this study was to investigate granule size and distribution and deformability of granules and their effect on the rheological properties of waxy starch gels. Native (granular) waxy rice gels (10%) were prepared, and their response in oscillatory shear was investigated [...] Read more.
The objective of this study was to investigate granule size and distribution and deformability of granules and their effect on the rheological properties of waxy starch gels. Native (granular) waxy rice gels (10%) were prepared, and their response in oscillatory shear was investigated in the linear and non-linear viscoelastic regime. The results show the gels were mainly composed of aggregated and deformed swollen granules. Significance of granule size and its distribution, deformability of granules, and the molecular characteristics of amylopectin (AP) on storage modulus of those gels was demonstrated. A low degree of deformability of granules, typical for small granules with a broad size distribution and small molecular size of AP with short external chains, resulted in rigid and brittle gels. Highly deformed granules and high AP leachates, however, yielded soft gels. It was found that the transition of elastic to plastic behavior in the non-linear regime (LAOS) was gradual when AP had long external chains, but an abrupt transition was observed with the gel with short exterior chains of AP. Differences in rheological properties of cohesive waxy starch gels appear to be mainly impacted by the varying degrees of granule deformability and rigidity, which is further attributed to a combination of factors, including granule size, particle size distribution, molecular size, the external chain length of amylopectin (AP), and lipid content. The significance of this study is that it will assist the food industry in selecting suitable waxy rice starches to gain desired textural properties of end products. Full article
(This article belongs to the Special Issue Food and Rheology)
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