Rheology and Texture Interacction and Their Relationship with Sensory Perception

Dear Colleagues,

Rheological and texture measurements are important in the food industry as a tool for the physical characterization of food ingredients and finished foods. These instrumental methods can be used to predict the sensory properties of foods and to provide structural information that explains the product quality. When developing new food formulations it is important to understand the contribution of each ingredient/component on the food's rheological and mechanical properties, the relations between these and the food’s structure, and, ultimately, their relation to sensory properties. In this way, rheology and texture can help to investigate the technological functionality of food ingredients and the changes that take place during different types of processing and storage.

The aim of this Special Issue is to collect original research papers and review articles related to food rheology and their relationship with texture and sensory perception.

Prof. Ana Salvador Alcaraz
Prof. Teresa Sanz Taberner
Guest Editors

Manuscript Submission Information

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