Advanced Gels in the Food System (2nd Edition)
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Analysis and Characterization".
Deadline for manuscript submissions: 31 December 2026 | Viewed by 121
Special Issue Editors
Interests: protein hydrogels; protein modification; protein self-assembly
Special Issues, Collections and Topics in MDPI journals
Interests: design and fabrication of protein-based hydrogels and their application in foods
Special Issues, Collections and Topics in MDPI journals
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-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
- protein hydrogels
- polysaccharide gels
- nanogels
- oleogels
- food texture improvement
- sustainable food development
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Related Special Issue
- Advanced Gels in the Food System in Gels (7 articles)
