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Gels
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Advanced Gels in the Food System (2nd Edition)
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Advanced Gels in the Food System (2nd Edition)

A Special Issue of Gels (ISSN 2310-2861) belonging to the section "Gel Analysis and Characterization".

Deadline for manuscript submissions: 31 December 2026 | Viewed by 1394

Editors

Dr. Xiaokang Na

E-Mail Website
Guest Editor
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: protein hydrogels; protein modification; protein self-assembly
Special Issues, Collections and Topics in MDPI journals
Dr. Wuchao Ma

E-Mail Website
Guest Editor
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Interests: design and fabrication of protein-based hydrogels and their application in foods
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Zihao Wei

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
Interests: marine foods; bioactive ingredients; delivery systems
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Gels aims to explore recent advancements in gel-based systems within the food industry. We welcome papers that focus on innovative applications, novel materials, and the technological breakthroughs that are reshaping food processing, preservation, and enhancement. The scope of this Special Issue includes but is not limited to protein and polysaccharide gels, oleogels, nanogels, and composite gels. Emphasis will be placed on the functional properties of these gels; their role in enhancing food texture, stability, and nutritional value; and their potential application in developing sustainable, health-promoting, and advanced food products. Examples include using protein hydrogels as cell culture meat scaffolds to support and guide cell differentiation, nanogels for the encapsulation and controlled release of bioactive compounds, and oleogels as healthier fat substitutes in bakery products. We encourage researchers to share experimental studies, reviews, and theoretical models that push the boundaries of the current knowledge in this dynamic field.

Dr. Xiaokang Na
Dr. Wuchao Ma
Prof. Dr. Zihao Wei
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

  • protein hydrogels
  • polysaccharide gels
  • nanogels
  • oleogels
  • food texture improvement
  • sustainable food development

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Related Special Issue

Published Papers (2 papers)

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Research

24 pages, 15145 KB  
Article
Effect of Resistant Dextrin on the Functional, Thermal and Structural Properties of Cooked Chinese Rice
by Ruijun Chen, Qiuling Tang, Shiyu Chang, Barbara Conti and Xingjun Li
Gels 2026, 12(6), 516; https://doi.org/10.3390/gels12060516 - 10 Jun 2026
Viewed by 351
Abstract
This study added two types of resistant dextrin (RD), i.e., Bailong (BL) and Luo Gaite (LGT)) to a Japonica (cv. RXY) and an early indica (cv. IP44) rice during cooking and analysed the functional and structural properties of the cooked rice. Compared with [...] Read more.
This study added two types of resistant dextrin (RD), i.e., Bailong (BL) and Luo Gaite (LGT)) to a Japonica (cv. RXY) and an early indica (cv. IP44) rice during cooking and analysed the functional and structural properties of the cooked rice. Compared with no RD addition, 3–10% RD addition induced a declinein cooking time and an incrementin gruel solid loss. Further, 3–10% RD addition increased the hardness, chewiness, and springiness of cooked rice but decreased the cohesiveness. With increases in the added RD amount, the smell, structural appearance, palatability, taste, cool rice texture, and total score of the cooked rice all increased; the peak time and pasting temperature increased, but the peak, final, breakdown, and setback viscosities all significantly decreased. The enthalpy, conclusion temperature of gelatinisation, and gelatinisation peak width and height all decreased with increasing RD amount, but the peak temperature of gelatinisation increased. The addition of 3–7% RD did not change amylopectin ageing, but 10% RD significantly increased amylopectin ageing. RD addition reduced the protein weakness degree and starch breakdown torque of rice doughbut appeared to increase the amorphous and crystalline regions of cooked rice. The addition of 10% BL or LGT induced the formation of α-helix and random coil secondary protein structures in cooked rice, with optimal cooking properties and total sensory score. Microstructure analysis further showed that low-viscous RD induced the formation of new gel-like structures. In conclusion, 3–10% RD addition in cooking rice decreases amylose recrystallisation, weakens the protein structure, and induces new gel-like structures, enhancing the hardness, chewiness, adhesiveness, springiness, and sensory score of cooked rice. This study is useful for developing functionalcooked rice. Full article
(This article belongs to the Special Issue Advanced Gels in the Food System (2nd Edition))
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21 pages, 6130 KB  
Article
Development of Sodium Alginate/Cellulose Nanofiber (SA/CNF)-Based Hydrogels for Enhancing Probiotic Stability
by Hyeon Ji Jeon, Bo Yeong Park, Ju Hyun Min, Gyu Ri Shin, Hye Min Jeong, Kwang Yong Seol, Ju-Hoon Lee, Younghoon Kim, Jungwoo Yang and Young Hoon Jung
Gels 2026, 12(6), 491; https://doi.org/10.3390/gels12060491 - 2 Jun 2026
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Abstract
Probiotics can promote gut health, but their efficacy is often limited by low viability and metabolic activity in the gastrointestinal (GI) tract. This study aimed to develop protective hydrogels for encapsulating Lactiplantibacillus plantarum CJLP 133 using a composite matrix of sodium alginate (SA) [...] Read more.
Probiotics can promote gut health, but their efficacy is often limited by low viability and metabolic activity in the gastrointestinal (GI) tract. This study aimed to develop protective hydrogels for encapsulating Lactiplantibacillus plantarum CJLP 133 using a composite matrix of sodium alginate (SA) and cellulose nanofibers (CNFs). L. plantarum CJLP 133-loaded hydrogel beads were fabricated via the ionic gelation technique using an optimized formulation of SA and CNF. Scanning electron microscopy revealed that CNF integration improved spherical morphology with reduced surface cracking. Fourier transform infrared spectroscopy confirmed the formation of intermolecular hydrogen bonds between SA and CNF. CNF integration also reduced gumminess and chewiness, resulting in a softer texture. The survival rate of L. plantarum CJLP 133 remained high following thermal exposure and freeze-drying. The in vitro GI delivery system demonstrated a protective swelling profile in stimulated gastric fluid and a targeted, highly efficient release profile in stimulated intestinal fluid. Finally, the 3% SA + 0.5% CNF hydrogel with L. plantarum CJLP 133 exhibited significant synbiotic effects, enhancing probiotic growth, intestinal adhesion, and butyrate and succinate production. These results suggest that the SA/CNF-based hydrogel is an effective delivery system that ensures the targeted release of probiotics within the GI tract. Full article
(This article belongs to the Special Issue Advanced Gels in the Food System (2nd Edition))
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