ReviewFoods (Basel, Switzerland)2021
Analytical Rheology of Honey: A State-of-the-Art Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Honey as Natural Alternative to Sucrose in Biquinho-Type Pepper and Passion Fruit Mixed Jellies: Enhancing Quality and Dynamic Sensory Experience.Foods (Basel, Switzerland) · 2026Article
- Compositional and Safety Profiling of Honeys From Iraqi Kurdistan: A Multi-Indicator Analytical Approach.Journal of food science · 2026Article
- Honey Fraud as a Moving Analytical Target: Omics-Informed Authentication Within a Multi-Layer Analytical Framework.Foods (Basel, Switzerland) · 2026Review
- Effects of Propeller and Stirring-Speed on the Rheological, Physicochemical, and Sensory Characteristics of Creamed Honeys.Journal of texture studies · 2026Article
- Mathematical Modeling and Simulation of Adaptive Nozzle Design in Material Extrusion.Materials (Basel, Switzerland) · 2025Article
- Liquid Gold with a Dark Side-A Toxicological Overview of Bioactive Components in Honey.Molecules (Basel, Switzerland) · 2025Review
- Physicochemical and Rheological Characteristics of Monofloral Honeys-Kinetics of Creaming-Crystallization.Foods (Basel, Switzerland) · 2025Article
- The Effects of Encapsulating Bioactive Irish Honey into Pluronic-Based Thermoresponsive Hydrogels and Potential Application in Soft Tissue Regeneration.Gels (Basel, Switzerland) · 2025Article
- 3D printed cacao-based formulations as nutrient carriers for immune system enhancement.Current research in food science · 2025Article
- Mimicking Mechanics: A Comparison of Meat and Meat Analogs.Foods (Basel, Switzerland) · 2024Review
- Go with the flow: deep learning methods for autonomous viscosity estimations.Digital discovery · 2023Article
- Effects of Extraction and Evaporation Methods on Physico-Chemical, Functional, and Nutritional Properties of Syrups from Barhi Dates (Foods (Basel, Switzerland) · 2023Article
- Singular and Combined Effects of Essential Oil and Honey ofMolecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Honey has been used as a nutraceutical product since ancient times due to its nutritional and medicinal properties. Honey rheology influences its organoleptic properties and is relevant for processing and quality control. This review summarizes the rheological behaviour of honeys of different botanical source(s) and geographical locations that has been described in the literature, focusing on the relation between rheological parameters, honey composition (moisture, water activity, sugar content, presence of colloidal matter) and experimental conditions (temperature, time, stress, shear rate). Both liquid and crystallized honeys have been addressed. Firstly, the main mathematical models used to describe honey rheological behaviour are presented highlighting moisture and temperature effects. Then, rheological data from the literature regarding distinct honey types from different countries is analysed and results are compared. Although most honeys are Newtonian fluids, interesting shear-thinning and thixotropic as well as anti-thixotropic behaviour have been described for some types of honey. Rheological parameters have also been successfully applied to identify honey adulteration and to discriminate between different honey types. Several chemometric techniques have also been employed to obtain the complex relationships between honey physicochemical and rheological properties, including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN).
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