Properties and Structure of Plant-Based Emulsion Gels
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Analysis and Characterization".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 2783
Special Issue Editors
Interests: emulsion gels; valorisation; alternative proteins; biomass
Interests: biopolymers; plant waste valorisation; characterization; modelling; artificial intelligence
Special Issue Information
Dear Colleagues,
Emulsion gels are semi-solid or solid materials characterized by a three-dimensional network structure produced from an emulsion. Also known as an emulgel or gelled emulsion, they have gained significant interest in diverse applications, especially in the food, pharmaceutical and cosmetic industries. Emulsion gels are commonly used as carriers of bioactive substances and fat substitutes due to their unique properties, such as stability and tunable morphology and microstructure. These qualities contribute to the development of materials with specific mechanical and functional properties.
The composition of emulsion gels involves a polymeric network formed by a gelling agent with oil droplets encapsulated, or with oil droplets either encapsulated within the network or aggregated alongside solid particles irreversibly adsorbed at the oil–water interface. Currently, different researchers consider that the structural and the mechanical properties of the emulsion gels are influenced by different factor, including the processing methods, the gelling matrix, the presence of emulsifying agents and the interaction between components. However, novel plant-based materials are gaining attention, and the gelling interactions for emulsion gels elaboration are still unexplored.
Considering the differentiated characteristics for emulsion gel elaboration, this Special section will focus on elucidating the complexities of the properties and structural interactions in the study of plant-based emulsion gels. A variety of characterization techniques, from microscopic to macroscopic, together with modelling techniques will help to broaden our view of these systems. The overarching goal is to incite research endeavors for novel discoveries within the realm of emulsion gel networks and structures.
Dr. Cynthia Fontes-Candia
Dr. Daniel Alexander Méndez Reyes
Dr. Olaf Holderer
Guest Editors
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Keywords
- emulsion gels
- food application
- fat replacers
- lipid carriers
- bioactive carriers
- biopolymers
- encapsulation
- novel characterization methods
- molecular modelling
- multi-scale characterization
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