Editorial
Rheological measurements are considered powerful tools used in food processing, product development, and quality evaluation. The concept of food rheology has undergone a renaissance. Steady shear measurement has been gradually replaced by oscillatory shear measurement, which can precisely measure the structure of foods—particularly gel. There is a challenge in relating molecular structure to the macroscopic rheological properties of materials. Viscoelasicity of food materials are being extensively studied using new instruments, and various mathematical models are being explored to characterize food materials. Rheology's interdisciplinary nature stems from the variety of food materials investigated and solve many problems related to food processing. For food rheologists, it was a question of whether yield stress is an illusion or reality. Today, vane rheometry precisely measures yield stress of food and rightly answered the query. The goal of special issue is to bring food rheologists to a single platform with their research work, views, suggestions, and recommendations for food products.
Altogether, 24 manuscripts were submitted for publication in this special issue. Reviewers have shown tremendous support by selecting 17 of them for publication in this issue. Review papers cover development and recommendation in the area of food rheology and texture. A correlation between sensory evaluation and instrumental measurement of food makes this issue even more relevant. Applications of rheological measurements are truly represented by research papers for various foods.
It is my pleasure to work as a special editor of this issue – coordinating among contributors and reviewers. I must thank Dr. Shafiur Rahman for providing me such an opportunity and for his strong support. I would also like to thank Professors H.S. Ramaswamy and M. A. Rao for their constant encouragement to work in the area of rheology and for their suggestions while editing this issue. I am really thankful to the contributors for their excellent works, understanding, and patience. Thanks are also due to reviewers for their scholarly criticism and suggestions that have enriched this issue. I do believe readers will find valuable information in this special issue on food rheology.