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 74 publications over 26 distinct years, with a maximum of 9 publications in 2019 and 2025

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

Year	Major Topic	Minor Topic	Total
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	1	2
2008	0	1	1
2009	0	1	1
2010	0	1	1
2011	1	3	4
2012	0	2	2
2013	0	2	2
2014	2	1	3
2015	0	3	3
2016	2	2	4
2017	0	3	3
2018	0	2	2
2019	2	7	9
2020	0	6	6
2021	0	2	2
2022	0	1	1
2023	1	1	2
2024	3	3	6
2025	0	9	9
2026	0	3	3

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

Amiri A, McClements DJ, Maggo S, Singh A, Pratap-Singh A. Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems. Compr Rev Food Sci Food Saf. 2026 May; 25(3):e70494.

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Guo J, Zhang G, Duan J, Xiao H, Li P, Wang P, Guo J. Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality. Food Chem. 2026 May 30; 512:148960.

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Hu Y, Liu Q, Duan J, Yang Y, Li Y, Fu D, McClements DJ, Zhou B. Tailoring the properties of egg white protein-based emulsion gels for 3D printing: Role of droplet size and matrix concentration. Int J Biol Macromol. 2026 Feb; 347:150569.

View in: PubMed
Ji Y, McClements DJ, Luo M, Wang Q, Li M, Rashid A, Wang W. Fabrication of edible inks for 3D food printing: High internal phase Pickering emulsions stabilized by polysaccharide-polyphenol particles. Food Chem. 2026 Feb 28; 503:147782.

View in: PubMed
Shan Y, Zhao Y, Wang H, Dai L, Wang Y, Sun Q, McClements DJ, Cheng Y, Xu X. Improvement of low-oil emulsion gel performance using interfacial engineering: Impact of pea protein-curdlan interfacial structure on freeze-thaw stability and in vitro digestion. Food Chem. 2025 Dec 15; 495(Pt 2):146379.

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Zhang Y, Cui S, McClements DJ, Xu X, Sun Q, Li X, Dai L, Zhang C. Synergistic stabilization of high internal phase Pickering emulsions using zein nanoparticles and quillaja saponin: Advancing stability, functional properties, and fat replacement in food systems. Int J Biol Macromol. 2025 Sep; 323(Pt 2):147144.

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Yan X, Yan S, Cao Y, Fu Y, Chen J, Dai T, McClements DJ, Li Q. Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gels. Food Chem. 2025 Sep 15; 486:144642.

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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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