Advanced Gels in Food Technology

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 167

Special Issue Editors

E-Mail Website
Guest Editor
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Interests: food technology; food gel; food science

E-Mail Website
Guest Editor
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Interests: seafood science & technology; food technology; food gel; food science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recent innovations in modern processing technology have transformed a number of scientific and industrial areas, including the food industry. Among them, gels have completely changed food processing and manufacturing in many aspects, providing innovative methods for improving food safety, quality and functionality. This innovation has promoted the shift from improving traditional technology to developing new concepts and methods to explore the application of modern processing methods in food production. Food gels are viscoelastic compounds, and several gelled items are produced across the world, having several applications in the food, drug, cosmetic and bio-medical industries. The mechanism of gelation is determined by the type of the gelling agent(s) and the conditions of gel formation. This Special Issue invites the author to publish high-quality original research or review articles on the relevant applications of nanotechnology in the field of food.

Dr. Hui Teng
Prof. Dr. Shucheng Liu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • discovery and structural characterization of novel food-derived gels
  • encapsulation and delivery of bioactive compounds using gels
  • synthesis of gel composites for food sensing, packaging and edible coatings
  • preparation of future food for ensuring food safety and quality
  • understanding the molecular interactions between food materials to produce colloidal gels
  • manufacturing of new nanomaterials for a variety of food applications through emerging processing technologies
  • nutrition and health benefits of modern processed food

Published Papers

There is no accepted submissions to this special issue at this moment.
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