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Gels
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Plant-Based Gels for Food Applications
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Plant-Based Gels for Food Applications

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

Deadline for manuscript submissions: 30 April 2026 | Viewed by 2827

Special Issue Editors

Dr. Miguel A. Cerqueira

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Guest Editor
International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
Interests: food science; packaging; biopolymers; oleogels; controlled delivery systems
Special Issues, Collections and Topics in MDPI journals
Dr. Artur J. Martins

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Guest Editor
International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
Interests: food science; soft matter characterization; food structuring solutions; functional foods
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Kunal Pal

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Guest Editor
Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India
Interests: soft materials; novel delivery systems; food processing technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue focuses on the latest advancements in plant-based gels for food applications, highlighting their potential as sustainable and functional ingredients in the food industry. The shift toward plant-based alternatives in food production is gaining traction due to increasing consumer demand for healthier, environmentally friendly, and ethical options. Plant-based gels, such as hydrogel, oleogels, and bigels, derived from natural and edible sources, possess unique gelling properties that make them suitable for a wide range of food products, including beverages, confectionery, dairy, and meat substitutes.

Contributors to this Special Issue explore the various properties of plant-based gels, including their ability to provide texture, stability, and mouthfeel in food products. Key topics include the mechanisms of gel formation, the impact of different plant sources on gel characteristics, and the factors affecting gel performance, such as temperature, pH, and concentration. This Special Issue also highlights innovative gel production methods, including modern processing techniques such as extrusion and microencapsulation.

Additionally, the Special Issue features research on the nutritional and functional benefits of plant-based gels, such as their potential to serve as carriers for bioactive compounds, antioxidants, and probiotics, thereby enhancing the health benefits of food products. The application of plant-based gels in clean-label foods is a central theme, as consumers increasingly seek products with minimal additives and natural ingredients.

Overall, this Special Issue serves as a comprehensive resource for researchers, food scientists, and industry professionals, offering valuable insights into the potential of plant-based gels to transform food systems, improve product quality, and meet the evolving demands of modern consumers.

Dr. Miguel A. Cerqueira
Dr. Artur J. Martins
Prof. Dr. Kunal Pal
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

  • alternative proteins
  • hydrogels
  • oleogels
  • bigels
  • food structure

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Published Papers (4 papers)

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Research

21 pages, 3989 KB  
Article
Ultrasound-Treated Dendrobium officinale Polysaccharides as Functional Ingredients for Plant-Based Yogurt: Enhancing Gel Properties of Soy Protein Isolate
by Yuhan Cao, Jinyao Zha, Yongtuo Zhang, Taoshi Liu, Jianming Cheng, Fan Zhao and Feng Xue
Gels 2026, 12(2), 174; https://doi.org/10.3390/gels12020174 - 16 Feb 2026
Viewed by 476
Abstract
The application of bioactive polysaccharides from medicine–food homology sources in the food industry still poses a significant challenge. This study investigated the effects of ultrasonically modified polysaccharides from Dendrobium officinale on the physicochemical properties of plant-based yogurt. The Dendrobium officinale polysaccharides were treated [...] Read more.
The application of bioactive polysaccharides from medicine–food homology sources in the food industry still poses a significant challenge. This study investigated the effects of ultrasonically modified polysaccharides from Dendrobium officinale on the physicochemical properties of plant-based yogurt. The Dendrobium officinale polysaccharides were treated with ultrasound at varying power levels (200–600 W) and durations (20–40 min). The modified polysaccharides (0.5%) were then incorporated into soy-protein-isolate-based (5%) yogurt, and the resulting composites were characterized in terms of their structural and functional properties. Results showed that optimal treatment (400 W, 20 min) reduced the particle size of the polysaccharides while enhancing their hydrophilicity and hydroxyl group exposure. The incorporation of these modified polysaccharides into SPI gels promoted probiotic growth, lowered the gel pH, and facilitated the formation of protein gel. Consequently, the resulting gels exhibited a denser microstructure, along with superior gel strength, water-holding capacity, apparent viscosity, storage modulus, deformation resistance, and antioxidant activity (scavenging DPPH and ABTS radicals). These findings suggest that ultrasonic treatment not only modifies polysaccharides from Dendrobium officinale to enhance their bioactivity but also augments their capacity to facilitate protein gel formation. This work provides the evidence that ultrasound-modified polysaccharides from Dendrobium officinale can simultaneously act as prebiotic stimulators and structural reinforcements, offering a novel strategy for designing high-quality plant-based yogurts. Full article
(This article belongs to the Special Issue Plant-Based Gels for Food Applications)
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12 pages, 2362 KB  
Article
Extrusion-Induced Gelation and Network Formation in Meat Analogs Produced from Mung Bean Protein
by Yu Zhang, Nam-Ki Hwang, Gi-Hyung Ryu and Bon-Jae Gu
Gels 2026, 12(2), 102; https://doi.org/10.3390/gels12020102 - 26 Jan 2026
Viewed by 291
Abstract
Extrusion processing can induce gel-like network formation in plant proteins, enabling the advancement of structured meat alternatives with tailored textural properties. In this study, extrusion-induced gelation behavior of isolated mung bean protein (IMBP) was systematically investigated during the manufacture of low-moisture meat analogs [...] Read more.
Extrusion processing can induce gel-like network formation in plant proteins, enabling the advancement of structured meat alternatives with tailored textural properties. In this study, extrusion-induced gelation behavior of isolated mung bean protein (IMBP) was systematically investigated during the manufacture of low-moisture meat analogs (LMMA). The effects of key processing variables, rotational speed of the screw, moisture level, and processing temperature on gel network development, hydration behavior, and textural responses were evaluated using response surface methodology as an analytical framework. Increasing moisture content promoted protein hydration and facilitated the formation of continuous gel-like interactions, resulting in enhanced pore development and water-holding capacity. Variations in screw speed and processing temperature further modulated the extent of protein denaturation and network consolidation, influencing nitrogen solubility and mechanical properties. While the integrity index remained relatively insensitive to processing conditions, structural and functional responses exhibited clear dependencies on extrusion-induced gelation dynamics. The extrusion conditions of 39% moisture, 216 rpm, and 159 °C promoted the development of a well-defined protein network, leading to improved functional properties. These findings provide mechanistic insight into extrusion-driven gelation of IMBP and highlight its potential as a protein matrix for gel-based meat analog applications. Full article
(This article belongs to the Special Issue Plant-Based Gels for Food Applications)
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14 pages, 3599 KB  
Article
The Role of Ohmic Heating in Tailoring Pea Protein Functionality
by Zita Avelar, Luís Loureiro, Ana Catarina Leite, António A. Vicente and Rui M. Rodrigues
Gels 2026, 12(1), 50; https://doi.org/10.3390/gels12010050 - 2 Jan 2026
Viewed by 543
Abstract
Plant-derived proteins have been growing in interest for the design of innovative foods and ingredients following the trend of animal protein substitution. These proteins display interesting functional properties, including emulsifying, foaming, and gelling capacity. Unfortunately, commercially available plant protein ingredients often present limited [...] Read more.
Plant-derived proteins have been growing in interest for the design of innovative foods and ingredients following the trend of animal protein substitution. These proteins display interesting functional properties, including emulsifying, foaming, and gelling capacity. Unfortunately, commercially available plant protein ingredients often present limited functionality due to the modifications induced during production. In this study, ohmic heating (OH) was evaluated as a physical modification strategy to enhance the functionality of commercial pea protein (PP). PP dispersions were subjected to OH at 100 °C, 130 °C, and 150 °C, and their physicochemical, foaming, emulsifying, and gelling properties were assessed. OH processing significantly reduced mean particle size, with the surface-area weighted diameter (D(3,2)) decreasing from approximately 76.1 µm in untreated PP to 56.5, 31.1, and 10.6 µm after OH at 100, 130, and 150 °C, respectively. These structural changes resulted in a clear improvement in foaming performance, with foaming capacity increasing by approximately 40% compared to the control, while all foams remained stable for at least 60 min. In contrast, emulsifying activity showed no substantial enhancement. Cold-set gels prepared from OH-treated PP exhibited significantly altered rheological behavior, characterized by lower complex modulus values (G* ≈ 0.8–5.4 kPa at 1 Hz) compared to the untreated PP gel (≈25.2 kPa), indicating the formation of softer yet more homogeneous gel networks. Overall, the results demonstrate that OH is an effective tool to tailor the functional properties of commercial pea protein, particularly by enhancing foaming performance and modulating gel structure, supporting its potential application in the development of novel plant-based food products. Full article
(This article belongs to the Special Issue Plant-Based Gels for Food Applications)
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14 pages, 3176 KB  
Article
Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development
by Yu Zhang, Hyun-Woo Choi, Yunju Lee, Gi-Hyung Ryu and Bon-Jae Gu
Gels 2026, 12(1), 42; https://doi.org/10.3390/gels12010042 - 1 Jan 2026
Cited by 2 | Viewed by 935
Abstract
This study examines how varying the isolated pea protein (IPP) levels (0, 10, 20, 30, 40, 50%) together with key extrusion conditions, including moisture level, barrel heating profile, and screw rotation speed, affect the physicochemical attributes and textural characteristics of high-moisture meat analogs [...] Read more.
This study examines how varying the isolated pea protein (IPP) levels (0, 10, 20, 30, 40, 50%) together with key extrusion conditions, including moisture level, barrel heating profile, and screw rotation speed, affect the physicochemical attributes and textural characteristics of high-moisture meat analogs (HMMAs). Results indicated that increased IPP content reduced the fiber structure, springiness, cohesiveness, chewiness, cutting strength, and integrity index of HMMAs. Processing conditions resulted in pronounced changes in both the physicochemical attributes and texture of HMMAs. The increase in moisture content resulted in a decrease in HMMA fiber structure and textural properties. In contrast, increases in barrel temperature and screw speed were associated with higher TPA values, greater cutting strength in both vertical and parallel orientations, and an improved integrity index in HMMAs. Furthermore, the gelation behavior of IPP played a critical role in the formation of the fibrous structure, with optimal gel strength and water retention achieved under specific extrusion conditions. These findings underscore the importance of protein gelation in structuring IPP-based meat analogs and provide insights into the gel-based mechanisms underlying their textural properties. Overall, the optimum IPP content to produce HMMAs in this experiment was 30%, and the process variables were 55% moisture content, barrel temperature of 160 °C, and screw speed of 250 rpm. Full article
(This article belongs to the Special Issue Plant-Based Gels for Food Applications)
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