Food Rheology

Food rheology is the scientific study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. It is the science of how food materials flow or deform under applied forces, covering both liquids like sauces and semi solids soft solids like gelled desserts or dough . It relates mechanical behavior such as flow, viscosity, elasticity, yield stress to food structure and composition. Food rheology is crucial in processing and engineering, quality control, product development and sensory quality, and nutrition and health applications. It is very important in product design, manufacturing, and nutrition applications. This paper presents an introduction to food rheology and its importance to man. Paul A. Adekunte | Matthew N. O. Sadiku | Janet O. Sadiku "Food Rheology" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-10 | Issue-1 , February 2026, URL: https://www.ijtsrd.com/papers/ijtsrd100145.pdf Paper URL: https://www.ijtsrd.com/other-scientific-research-area/other/100145/food-rheology/paul-a-adekunte