Food Gels: Structure and Properties
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Analysis and Characterization".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 11888
Special Issue Editor
Interests: cellulose; protein; food colloids; emulsions; hydrogel; nanomaterials; interface interaction
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Recently, some food components (polysaccharides and proteins) are considered to have good gelling properties to form viscous dispersions and/or gels when dispersed in water. Generally, these food colloids also exhibit thickening, gelling, emulsifying, and stabilization properties. Gel formation is an interesting phenomenon that involves the association or cross-linking of the polymer chains to form a three-dimensional network, which can trap or immobilize the water within it to form a rigid structure that is resistant to flow. For some typical food colloids, they become viscoelastic, exhibiting both characteristics of a liquid and a solid, whose interactions mainly include physical interaction (e.g., chain entanglements, van der Waals forces, hydrogen bonds, ionic interactions) and/or chemical cross-linking. Notably, the textural and sensory properties of food gels depend on the type of hydrocolloid used, the selection of which is very important to the design of a specific food formulation. The common food colloids used as gelling agents include alginate, pectin, carrageenan, gellan, gelatin, agar, modified starch, methyl cellulose and hydroxypropylmethyl cellulose, etc. In addition, some thickening-type colloids can induce gel formation, including starch, xanthan, guar gum, locust bean gum, gum tragacanth, and gum Arabic. Some other proteins or polysaccharides can also form gels under specific physical and/or chemical conditions.
This Special Issue focuses on the recent research and advances in food gels, including structure and applications. Additionally, we also welcome contributions regarding the preparation and characterization of food gels extracted from different raw materials.
Dr. Hongjie Dai
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Gels is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- biopolymer
- gel
- hydrogel
- structure
- emulsion
- food application
- 3D printing
- interaction
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
1.
Tentative Title: Formation of the Gel Structure of Curd Whey by Adding Psillium
Author: Dr. Alla Novokshanova, et al.
2.
Tentative Title: Effect of homogeneous modification on structural properties and gel properties of soybean protein isolates
Author: Dr. Li Zheng, et al.