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Processes
Special Issues
Rheological Properties of Food Products
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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: 10 October 2025 | Viewed by 3067

Special Issue Editors

Dr. Marijana Djordjević

E-Mail Website
Guest Editor
Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
Interests: functional food development; bread making technology; gluten-free bread; dough rheology; dietary fibres; alfalfa seed
Dr. Miljana Djordjević

E-Mail Website
Guest Editor
Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
Interests: functional food development; plant-based ingredients; food industry by-product valorization; dietary fibres

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

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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • dough rheology
  • dynamic oscillatory tests
  • flow properties
  • creep-recovery test
  • farinoghraph
  • mixolab
  • rheological behavior
  • functional ingredients
  • functional food
  • food formulations

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

24 pages, 2256 KiB  
Article
Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers
by Ivana Nikolić, Ivana Lončarević, Slađana Rakita, Ivana Čabarkapa, Jelena Vulić, Aleksandar Takači and Jovana Petrović
Processes 2025, 13(3), 908; https://doi.org/10.3390/pr13030908 - 19 Mar 2025
Viewed by 466
Abstract
Technological issues with the production of gluten-free rice crackers with spirulina powder were examined in this work through their rheological, textural, color, sensory, and nutritional aspects. A part of gluten-free whole-grain rice flour was replaced with 5, 10, and 15% spirulina powder in [...] Read more.
Technological issues with the production of gluten-free rice crackers with spirulina powder were examined in this work through their rheological, textural, color, sensory, and nutritional aspects. A part of gluten-free whole-grain rice flour was replaced with 5, 10, and 15% spirulina powder in an appropriate recipe for crackers. The rheological analysis presented obtained dough samples as viscoelastic systems with dominant elastic components (G′ > G″ and Tan δ = G″/G′ is less than 0). The addition of spirulina contributed to a softer dough consistency according to a statistically significant (p < 0.5) decrease of Newtonian viscosity during the creep phase for a maximum of 43.37%, compared to the control dough. The 10 and 15% quantities of spirulina powder led to a statistically significant (p < 0.5) increase in the viscoelastic parameter Jmax, which indicated a greater dough adaptability to stress. The textural determination of the dough pointed statistically significantly (p < 0.05) to decreased dough hardness and improved dough extensibility and confirmed all rheological measurements with high correlation coefficients, indicating good physical dough properties during processing. Spirulina certainly affected the change in the color of the dough from a yellow-white to intense green, which also had a significant impact on the sensory quality of the baked crackers. Many sensory properties of the crackers were improved by the addition of and increasing amounts of spirulina (appearance, brittleness, hardness, graininess, and stickiness). The results for the dough and for the final crackers pointed to very good technological aspects for the development of a gluten-free bakery product with high nutritional value, such as increased polyphenolic content (with the majority of catechins), protein, total dietary fibers, and mineral content compared to the control sample. Full article
(This article belongs to the Special Issue Rheological Properties of Food Products)
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16 pages, 2786 KiB  
Article
Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate
by Danica B. Zarić, Marica B. Rakin, Maja Lj. Bulatović, Ivan D. Dimitrijević, Vanja D. Ostojin, Ivana S. Lončarević and Milica V. Stožinić
Processes 2024, 12(12), 2810; https://doi.org/10.3390/pr12122810 - 8 Dec 2024
Viewed by 1680
Abstract
This study compares the rheological, thermal, and textural characteristics of four types of chocolate—white, milk, ruby, and dark—produced by the same manufacturer. White, milk, and ruby chocolates contain 36% fat, while dark chocolate has 39%. Cocoa content varies from 28% in white, 33% [...] Read more.
This study compares the rheological, thermal, and textural characteristics of four types of chocolate—white, milk, ruby, and dark—produced by the same manufacturer. White, milk, and ruby chocolates contain 36% fat, while dark chocolate has 39%. Cocoa content varies from 28% in white, 33% in milk, 47% in ruby, to 70% in dark chocolate. Rheological properties were assessed with a rotational rheometer, while density was measured with a gas pycnometer. Particle size distribution (PSD) was evaluated using laser diffraction, and thermal properties were analyzed with differential scanning calorimetry (DSC). The DSC results indicated that enthalpy increased with cocoa content, whereby dark chocolate showed the highest value (55.04 J g−1) and white chocolate the lowest (35.3 J g−1). PSD followed a monomodal pattern; dark chocolate had the smallest particles, leading to the highest hardness. Density ranged from 1.2773 to 1.2067 g∙cm−3. The results from classical rotational rheological measurements were in accordance with oscillatory measurements. Rheological measurements confirmed that the Casson yield stress was the highest for milk chocolate (17.61 Pa). The viscosity values decreased with increasing shear rate for all chocolates. All chocolate samples showed strong shear-thinning behavior up to a 100 s−1 shear rate. Oscillatory measurements showed the paste-like nature of all samples, i.e., storage modulus G’ dominates loss modulus G’’ at small shear stress values, and the complex modulus G*, which represents the stiffness, varied as follows: milk > white > dark > ruby. This study offers valuable insights into the properties of chocolates during production and storage, helping manufacturers anticipate key characteristics for new confectionery products. Full article
(This article belongs to the Special Issue Rheological Properties of Food Products)
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