Emerging Trends in Food Gels: Nutrition, Safety and Sustainable Manufacturing
A Special Issue of Gels (ISSN 2310-2861) belonging to the section "Gel Chemistry and Physics".
Deadline for manuscript submissions: 10 May 2027 | Viewed by 242
Editors
Interests: pro-health properties; functional foods; natural antioxidants; gels; polyphenols; antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Interests: antioxidant activity; wine chemistry; biological activity of plant-origin food; gels
Special Issues, Collections and Topics in MDPI journals
Interests: cereal-based and bakery products: analysis of bioactive compounds in cereals and assessment of their suitability for bakery and novel food production, evaluation of flour and dough quality (wheat, rye, and triticale), development of gluten-free formulations; product innovation and valorization: development of new food products, including functional foods and gluten-free formulations, industry by-product valorization
Special Issues, Collections and Topics in MDPI journals
Interests: carbohydrates; starch; hydrocolloids; gels; rheological properties; thixotropy
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food gels play an increasingly important role in the development of innovative food systems due to their unique structural, functional, and nutritional properties. They are widely applied to design products with tailored texture, controlled release of bioactive compounds, improved stability, and enhanced consumer acceptance. At the same time, current research is moving beyond conventional formulations toward healthier, safer, and more sustainable gel-based foods.
This Special Issue aims to highlight recent advances in food gels, with particular emphasis on their relationship with nutrition, food safety, and sustainable manufacturing. Topics of interest include the development of gels enriched with functional ingredients, natural antioxidants, proteins, polysaccharides, and plant-based materials; the influence of gel structure on digestibility and bioavailability; and the role of gels in delivering health-promoting compounds. We also welcome contributions addressing microbiological and chemical safety, clean-label strategies, novel processing technologies, and environmentally friendly approaches to gel production.
This Special Issue seeks the submission of original research articles, short communications, and review papers that provide new insights into the chemistry, physics, formulation, processing, characterization, and application of food gels. Interdisciplinary studies connecting material properties with nutritional functionality, safety assessment, and sustainable innovation are particularly encouraged.
Dr. Agata Pawłowska
Dr. Ireneusz Kapusta
Dr. Joanna Kaszuba
Dr. Greta Adamczyk
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-anonymized 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.
Keywords
- food gels
- functional foods
- natural antioxidants
- gel structure
- nutrition
- food safety
- sustainable manufacturing
- bioactive compounds
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