Advances and Prospects in the Food Applications of Hydrogels

Dear Colleagues,

Hydrogels, as soft materials with three-dimensional network structures and high water content, have attracted increasing interest in food science and engineering due to their unique physicochemical properties, biocompatibility, and tunability. While their applications in biomedicine are well established, the potential of hydrogels in the food domain—ranging from processing and preservation to quality assessment and novel manufacturing—is vast and still expanding.

This Special Issue, entitled “Advances and Prospects in the Food Applications of Hydrogels”, aims to present the latest developments and future perspectives on the use of hydrogel systems in food-related fields. We invite contributions that explore both fundamental and applied aspects of food-grade hydrogels, including but not limited to the following:

• Hydrogels as model food systems to simulate and understand complex food processing operations (e.g., freezing, thawing, drying, and thermal treatment);
• The role of hydrogels in food preservation, including edible coatings, active packaging, and controlled release of preservatives or bioactive compounds;
• Application of hydrogels in freezing and thawing processes, such as ice crystal regulation, cryoprotection, and reduction in freeze-induced quality deterioration;
• Physical field-assisted food processing (e.g., electric field, magnetic field, ultrasound, high pressure) combined with hydrogel systems to improve efficiency and product quality;
• Hydrogel-based technologies for refrigerated and frozen storage to extend shelf life and maintain sensory and nutritional properties;
• 3D food printing using hydrogels as inks or supports, including formulation, printability, and post-printing stability;
• Characterization of hydrogel structure–function relationships relevant to food texture, water mobility, and stability during storage and processing.

We welcome original research articles, comprehensive reviews, and short communications that advance the scientific understanding or practical application of hydrogels in food systems. By bringing together interdisciplinary studies at the intersection of gel science and food engineering, this Special Issue aims to foster innovation and open new pathways for sustainable, high-quality food production and preservation.

Dr. Qiyong Jiang
Dr. Ziang Guo
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.

• hydrogels
• food preservation
• freezing and thawing
• physical field processing
• 3D food printing
• edible coatings