Rheological Aspects regarding the Development of Novel Food and Beverages

Dear Colleagues,

Many current consumers are demanding healthier and novel foods as the preferred options in their personal nutrition. This Special Issue is focused on new methods used in the development of novel food and beverages from different types of food sources. Advanced technologies such as ultrasound, chromatography, and spectroscopy have been employed in the analysis and quality assessment of these new products. In particular, this Special Issue emphasizes the evaluation of novel foods from a rheological perspective. In this sense, we welcome studies discussing novel and traditional characterization techniques from the perspectives of rheology, food safety, sustainability, process engineering, (bio)chemical changes, and sensory issues, among others. We kindly encourage you to submit a manuscript(s) for this Special Issue. Full papers, communications, and reviews are all welcome. Submissions can cover the following topics (but are not limited to them): (i) development of potential functional foods; (ii) rheological analysis of novel food products; (iii) comparison between the rheological and texture properties of foods and beverages; and (iv) use of wastes and by-products for the development of novel foods and beverages.

Prof. Dr. Alberto Romero
Dr. Víctor Manuel Pérez Puyana
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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.