Gels Applications on Food Industry

Dear Colleagues,

Gels play a critical role in the food industry. They are widely used in various food categories, such as jelly, pudding, soft candy, and canned food. In order to utilize them more efficiently, economically, and scientifically, it is necessary to have a deeper understanding of this topic. Gums can stabilize, emulsify, and suspend particles in food so that they thicken or form gels, giving a suitable flavor to the product. Gel properties also have an important impact on food quality. In order to enhance product quality and effectively fulfill clients’ needs, it is vital to comprehend the formation process of food gels. In recent years, researchers have conducted in-depth research on gelation mechanisms and effects of common gums such as gelatin, carrageenan, sodium alginate, xanthan gum, etc.

In order to provide specific guidance for the application of food gels in food production and processing, there are also new challenges, namely:

The emergence of novel animal, vegetable, algae, microbial gums, chemically modified, or composite gels; the exploration of the physicochemical properties, gelation, and interaction mechanism; brittle gelling, which causes the food product to be seriously dehydrated.

Thus, we invite researchers to contribute their current forays into this important emergent field in this Special Issue of Gels.

Dr. Xing Fu
Dr. Zhou Chen
Prof. Dr. Osvaldo H. Campanella
Guest Editors

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. 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 2100 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.