Food Emulsions/Gels: Preparation, Properties and Applications

Dear Colleagues,

Emulsion/gel systems have attracted much attention in the field of food owing to their positive contribution to the physicochemical, sensory and biological qualities of food products. Generally, emulsions/gels are prepared from two immiscible liquids. This is achieved by dispersing one fluid, in the form of droplets, in a continuous phase of the second fluid; the droplets are then surrounded by interfacially active components, including small molecular surfactants, amphiphilic polymers or solid particles, in order to maintain the stability of the emulsions. Green ingredients, such as nanocellulose and other biopolymers, are increasingly applied in modern, clean-label health and sustainability goals. The properties of food emulsions/gels highly depend on their preparation methods, matrix materials (such as protein, polysaccharide and mixed emulsions/gels), interfacial properties, initial emulsion properties, etc. Proper characterization of the interfacial properties, dispersion behavior and stability mechanisms of food emulsions/gels is the key to achieving commercial products such as bioactive component delivery vehicles, 3D printing inks, solid fat substitutes and food and beverage products.

Prof. Dr. Jinwei Li
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 250 words) can be sent to the Editorial Office for assessment.

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.