Rheology

"Rheology" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus, MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure, which enables searching at various levels of specificity.

MeSH information

Definition | Details | More General Concepts | Related Concepts | More Specific Concepts

The study of the deformation and flow of matter, usually liquids or fluids, and of the plastic flow of solids. The concept covers consistency, dilatancy, liquefaction, resistance to flow, shearing, thixotrophy, and VISCOSITY.

Descriptor ID	D012212
MeSH Number(s)	E05.830 H01.671.808
Concept/Terms	Rheology Rheology Velocimetry Velocimetry Velocimetries Flowmetry Flowmetry

Below are MeSH descriptors whose meaning is more general than "Rheology".

Analytical, Diagnostic and Therapeutic Techniques and Equipment [E]
Investigative Techniques [E05]
Rheology [E05.830]
Natural Sciences [H]
Natural Science Disciplines [H01]
Physics [H01.671]
Rheology [H01.671.808]

Below are MeSH descriptors whose meaning is related to "Rheology".

Below are MeSH descriptors whose meaning is more specific than "Rheology".

publications

Timeline | Most Recent

This graph shows the total number of publications written about "Rheology" by people in this website by year, and whether "Rheology" was a major or minor topic of these publications.

Bar chart showing 63 publications over 25 distinct years, with a maximum of 9 publications in 2019

To see the data from this visualization as text, click here.

Year	Major Topic	Minor Topic	Total
1995	1	1	2
2000	0	1	1
2001	0	1	1
2002	0	2	2
2003	0	1	1
2004	1	1	2
2006	0	1	1
2007	1	0	1
2008	0	1	1
2010	0	1	1
2011	1	3	4
2012	0	2	2
2013	0	2	2
2014	1	1	2
2015	0	3	3
2016	1	2	3
2017	0	3	3
2018	0	2	2
2019	2	7	9
2020	0	5	5
2021	0	2	2
2022	0	1	1
2023	1	1	2
2024	2	3	5
2025	0	5	5

Below are the most recent publications written about "Rheology" by people in Profiles.

Liu W, Liu K, McClements DJ, Jin Z, Chen L. Development and characterization of edible bigels based on starch hydrogels and monoglyceride oleogels for dysphagia food. Food Chem. 2025 Sep 01; 485:144506.

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Jayakumar D, Santhapur R, McClements DJ. Fabrication of mycelium-gellan gum hybrids as next generation alternative protein foods produced by fermentation. Food Res Int. 2025 Jun; 211:116495.

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Yu Y, He Y, Wang Y, McClements DJ, Xu X, Li X, Sun Q, Dai L, Li Y. Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels. Int J Biol Macromol. 2025 May; 308(Pt 1):142200.

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Niu J, Li X, McClements DJ, Ji H, Jin Z, Qiu C. Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications. Int J Biol Macromol. 2025 May; 305(Pt 2):141297.

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Miao W, McClements DJ, Wang J, Zhang Z, Lin Q, Ji H, Jin Z, Qiu C. Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch. Food Chem. 2025 May 01; 473:143076.

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Pang Z, Li M, Tong F, McClements DJ, Tan W, Chen C, Liu X. Impact of lecithin on the lubrication properties of konjac glucomannan gels. Int J Biol Macromol. 2024 Nov; 279(Pt 4):135582.

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McClements DJ. Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications. Adv Colloid Interface Sci. 2024 Oct; 332:103278.

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Kong Z, Li Z, Zhang L, Dai L, Wang Y, Sun Q, McClements DJ, Cheng Y, Zhang Z, Wang C, Xu X. Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin. Int J Biol Macromol. 2024 Sep; 276(Pt 1):133640.

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Gu Y, Xu R, Liu T, McClements DJ, Zhao X, Wu J, Zhao M, Zhao Q. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation. Int J Biol Macromol. 2024 Jun; 270(Pt 2):132049.

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Li Q, Huang J, Zhao T, Wang Y, Cai F, McClements DJ, Fu Y, Shen P, Xu J. Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties. Food Chem. 2024 Jun 01; 442:138490.

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