Advances in Engineering Emulsion Gels for Food Application

Dear Colleagues,

Emulsion gels, composite systems consisting of an emulsion and gel matrix, have gained increasing attention in recent decades. An emulsion gel is obtained by immobilizing emulsion droplets in a semi-solid gel matrix. The physicochemical stability of emulsions is greatly enhanced by the stabilization of emulsion droplets in a three-dimensional gel network structure, which can prevent or even completely circumvent coalescence and flocculation in emulsion droplets. Emulsion gels offer interesting possibilities for structuring edible oils and obtaining ingredients with solid-like mechanical characteristics and, depending on the ingredients used, healthier properties. By combining natural proteins with other components, such as polysaccharides, polyphenols, or biopolymers, it is possible to enhance the stability of emulsion gels and improve their fat analog texture properties. In addition to their advantages in protecting oil oxidation, limiting hydrogenated oil intake, and delivering bioactive substances, protein-based emulsion gels have potential in food 3D printing and the development of specialty fats for plant-based meat. Emulsion gels can effectively deliver vitamins, carotenoids, minerals, phenolic bioactives, flavors, unsaturated fatty acids, and other functional ingredients, and they are also suitable for the development of reduced-fat food. Emulgels can be used in the food industry when a semi-solid or highly viscous texture is required. Emulsion gels (EGs) based on natural materials have emerged as a promising alternative to animal fat because of their excellent stability, safety, and solid-like characteristics. This Special Issue represents an opportunity for researchers to publish results concerning emulsion gel characterization (including structural behavior, oil binding, emulsification potential, textural properties, rheological attributes, color, thermal properties, bio-functional characteristics, phytochemical composition, and bio-active properties) or emulsion gel applications in chocolate and confectionery and in bakery, meat, dairy, and other food products (with analyses of rheology, microstructure, color, texture, and sensory attributes). We welcome original research articles, reviews, and short communications on the topic of “Advances in Engineering Emulsion Gels for Food Application”.

Dr. Sorina Ropciuc
Dr. Cristina Damian
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 100 words) can be sent to the Editorial Office for announcement on this website.

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.

• food gels
• hydrogels
• emulgels
• oleogels
• natural biopolymers
• food gel product design
• functional food