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Food Rheology

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Natalie Germann, Technical University of Munich, Germany
Peter Fisher
, ETH Zurich, Institute of Food, Nutrition and Health, Switzerland


Special issue on the rheology and mechanical properties of food and related materials. Manuscript may focus on material aspects, processing, and perception of food as well as combinations thereof.


The scope of this Special issue includes:

    • Food Rheology
    • Mechanical properties of food




Before submission authors should carefully read the Instructions for Authors, which are located at https://www.degruyter.com/view/supplement/s16178106_Instruction_for_Authors.pdf

Manuscripts should be submitted to the journal via online submission system Editorial Manager available for this journal at www.editorialmanager.com/applrheol

All the submissions will undergo the standard single-blind peer review system. When entering your submission please choose the type article option “Food Rheology”.

Submissions for the special issue are now open.

The deadline for the submissions is 1.10.2019, but individual papers will be reviewed and published online as they arrive.

Contributors to the Special Issue will benefit from:

  • fair and constructive peer review provided by recognized experts in the field,
  • Open Access to your article for all interested readers,
  • fast online publication of articles,
  • free language assistance for authors from non-English speaking regions;

We are looking forward to your submission. If you have any question, please contact us at paulina.lesna-szreter@degruyter.com