Recent Progress in Food Gels: From Fundamentals to Applications
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Processing and Engineering".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 385
Special Issue Editors
Interests: food gels as delivery systems; byproduct valorization; bioactive ingredients; antimicrobials; nutraceuticals; bioactives; immunomodulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to invite you to contribute to this Special Issue entitled “Recent Progress in Food Gels: From Fundamentals to Applications”, which is dedicated to the latest advancements in gels and their applications in food science. Gels are versatile soft materials with diverse structures and functionalities, making them essential in food design, processing, and innovation. This Special Issue will explore the formation, characterization, and modification of food-grade gels, as well as their role in texture modification, nutrient delivery, and sustainable food development.
Topics of interest include, but are not limited to, the following:
- Hydrogels, aerogels, and oleogels in food formulations;
- Biopolymer-based gels (proteins, polysaccharides, hybrids);
- Rheology, stability, and microstructure of food gels;
- 3D printing and encapsulation for functional foods;
- Smart and responsive gels for controlled release;
- Plant-based and alternative protein gels;
- Gels in dairy, meat, and bakery applications.
We welcome original research, reviews, and perspectives that highlight the interdisciplinary nature of gel science in advancing food technology. By bringing together cutting-edge research, this Special Issue aims to foster innovation and address challenges in food design, sustainability, and health.
We look forward to your contributions.
Dr. Sara Nunes Silva
Dr. Qin Hou
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.
Keywords
- food gel structures
- biopolymer gels
- gel microstructure–rheology
- functional food application
- fat replacement and texture design
- sustainable gel-based foods
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