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Recent Developments in Food Gels (3rd Edition)
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Recent Developments in Food Gels (3rd Edition)

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

Deadline for manuscript submissions: 30 May 2026 | Viewed by 3714

Special Issue Editor

Dr. Baskaran Stephen Inbaraj

E-Mail Website1 Website2
Guest Editor
Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
Interests: nanoscience and nanotechnology; nanodiagnostics and nanotherapeutics; sensors; food/environmental/agricultural waste valorization; food and environmental toxins—analysis and treatment; food and environmental analytical chemistry; novel and green extraction/pretreatment techniques; chromatography—method development; pharmacokinetics and bioavailability; adsorption science and technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Gels are polymeric colloids with viscoelastic properties and can incorporate large quantities of water, air, or oil within their 3D networks; due to their unique properties, they have great potential for broader applications. Although some challenges in designing gels have been overcome due to major breakthroughs in synthetic polymer chemistry, emerging challenges, such as source renewability, cost effectiveness, and sustainability, remain. Therefore, there is considerable demand for gels prepared from natural sources. Gels prepared from food biopolymers such as proteins and polysaccharides have great potential to meet these challenges because of the affordable, edible, biocompatible, biodegradable, and renewable nature of their building blocks. Additionally, they possess a range of functions and physical gelation characteristics. Compared to synthetic gels, food gels play a critical role in modern food design to achieve the desired sensorial, rheological, textural, and functional properties; moreover, they are used to preserve metastable food structures to increase shelf-life, replace fats, enhance satiety to reduce food intake, and aid in the design of complex food shapes through 3D printing. Further research is necessary to unravel the fabrication methods, gelling mechanisms, novel design approaches, and structural/mechanical properties of food gels. Furthermore, it is important to investigate how such food gel design principles alter the rheological and tribological properties of foods to enable their quality improvement and nutrient modification without affecting their sensory properties; moreover, researchers should investigate how these gels may be used in targeted drug/bioactive delivery within the gastrointestinal tract. 

Thus, this Special Issue entitled “Recent Developments in Food Gels (3rd Edition)” will present research papers and review articles on topics including, but not limited to, the following: 

  • Food gel fabrication using novel processing methods;
  • Polymerization/crosslinking methods;
  • The elucidation of molecular mechanisms;
  • Innovative analytical approaches to characterizing the molecular structure–function relationship of food gels;
  • Food gel–body interaction.

Dr. Baskaran Stephen Inbaraj
Guest Editor

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

  • hydrogels (macrogels)/microgels/nanogels
  • oleogels/aerogels/lipogels/emulgels
  • multicomponent/mixed gels
  • food gel networks
  • natural biopolymers
  • stimuli-responsive food gels
  • herbal gels
  • self-assembled gels
  • food product development
  • food fortification
  • GIT uptake and release
  • natural product encapsulation and delivery

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Related Special Issues

Published Papers (4 papers)

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Research

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17 pages, 2508 KB  
Article
Characterization and Antimicrobial Activity Assessment of Postbiotic-Loaded Chia Mucilage–Montmorillonite Films Developed for Food Systems
by Özlem Emir Çoban, Fethi Dağdelen and Tuba Okutan
Gels 2026, 12(2), 122; https://doi.org/10.3390/gels12020122 - 29 Jan 2026
Cited by 1 | Viewed by 590
Abstract
This study presents the development and characterization of chia mucilage–montmorillonite (MMT) films enriched with Lactobacillus sakei postbiotics. The films were evaluated mainly for their antimicrobial properties and practical applicability in food systems. The postbiotic contained 21 phenolic compounds and 60 volatile metabolites that [...] Read more.
This study presents the development and characterization of chia mucilage–montmorillonite (MMT) films enriched with Lactobacillus sakei postbiotics. The films were evaluated mainly for their antimicrobial properties and practical applicability in food systems. The postbiotic contained 21 phenolic compounds and 60 volatile metabolites that exhibited inhibitory activity against Escherichia coli O157:H7 and Listeria monocytogenes. Incorporation of postbiotics and MMT into chia mucilage significantly enhanced antimicrobial performance. Rainbow trout (Oncorhynchus mykiss) fillets were used as a model food system to demonstrate practical applicability, and their shelf life was extended by 9–15 days compared with controls. These findings confirm the potential of postbiotic-loaded chia mucilage–MMT films as promising bioactive packaging materials for food systems, combining natural antimicrobial activity with improved preservation capacity. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels (3rd Edition))
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26 pages, 6335 KB  
Article
Integration of Nonlinear Rheology and CFD Simulation to Elucidate the Influence of Saturated Oil on Soy Protein Concentrate Behavior During High-Moisture Extrusion
by Timilehin Martins Oyinloye, Chae-Jin Lee and Won Byong Yoon
Gels 2025, 11(12), 1003; https://doi.org/10.3390/gels11121003 - 12 Dec 2025
Cited by 1 | Viewed by 783
Abstract
This study investigated the influence of coconut oil concentration (0–2%) on the nonlinear rheological and thermal behavior of soy protein concentrate (SPC) mixtures and integrated these data into computational fluid dynamics (CFD) models to predict flow behavior during high-moisture extrusion. Temperature sweep tests [...] Read more.
This study investigated the influence of coconut oil concentration (0–2%) on the nonlinear rheological and thermal behavior of soy protein concentrate (SPC) mixtures and integrated these data into computational fluid dynamics (CFD) models to predict flow behavior during high-moisture extrusion. Temperature sweep tests revealed that increasing oil content elevated the onset and peak gelation temperatures from 64.13 to 70.21 °C and 70.29 to 76.08 °C, respectively, while decreasing gelation enthalpy from 4.05 J/g to 2.81 J/g. Large-amplitude oscillatory shear (LAOS) analysis showed a shift from strain-stiffening (e3/e1 > 0.15) behavior to strain-thinning (e3/e1 < 0.05) behavior with increasing oil, accompanied by enhanced shear-thinning behavior (v3/v1 < 0). Integrating these nonlinear parameters into the CFD simulations enhanced model accuracy relative to the SAOS-based approach, resulting in lower RMSE values (≤4.41 kPa for pressure and ≤0.11 mm/s for velocity) and enabling more realistic prediction of deformation and flow under extrusion-relevant conditions, a capability that conventional SAOS-based models could not achieve. Predicted outlet melt temperatures averaged 70.27 ± 1.55 °C, consistent with experimental results. The findings demonstrate that oil addition modulates protein network formation and flow resistance, and that nonlinear rheology-coupled CFD models enable reliable prediction of extrusion behavior. Overall, this study provides a novel rheology-driven modeling strategy for enhancing the design and optimization of oil-enriched plant-protein extrusion processes. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels (3rd Edition))
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24 pages, 10725 KB  
Article
Texture Properties and Chewing of κ-Carrageenan–Konjac Gum–Milk Hydrogels Modified with Carrot Callus Cells
by Elena Günter, Oxana Popeyko, Natalia Zueva, Inga Velskaya, Fedor Vityazev and Sergey Popov
Gels 2025, 11(12), 990; https://doi.org/10.3390/gels11120990 - 9 Dec 2025
Viewed by 761
Abstract
This study aims to assess the effect of carrot callus cells on the mechanical and textural qualities, including chewing parameters, of κ-carrageenan–konjac gum–milk hydrogels. The mechanical and textural qualities were assessed instrumentally with a texture analyzer and using sensory analysis with untrained volunteers [...] Read more.
This study aims to assess the effect of carrot callus cells on the mechanical and textural qualities, including chewing parameters, of κ-carrageenan–konjac gum–milk hydrogels. The mechanical and textural qualities were assessed instrumentally with a texture analyzer and using sensory analysis with untrained volunteers (n = 31), respectively. The mechanical properties of both cell-free and cell-encapsulated hydrogels were found to increase with an increase in gel concentration from 0.4 to 1.0%. The instrumentally measured hardness increased by 7–10% in 0.4% and 1.0% gels at 20 and 60% cell concentrations, respectively. The springiness, cohesiveness, and gumminess of the hydrogels decreased with an increase in the cell concentration. The overall liking did not change with the addition of cells, except for the liking scores of the 0.4% hydrogel containing 60% cells, which decreased. Adding 60% cells to the 0.4% hydrogel improved perceived hardness and adhesiveness. The graininess ratings were positively correlated with the cell concentration and negatively correlated with elasticity and cohesiveness, but were not associated with the instrumental hardness and gumminess. The change in sensory assessments resulting from the addition of cells was accompanied by increased masticatory muscle activity during hydrogel chewing. Thus, the incorporation of plant cells into gum hydrogel represents a promising approach to creating unique gel textures and developing innovative functional foods. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels (3rd Edition))
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Review

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19 pages, 1282 KB  
Review
Research on Polysaccharide–Protein Composite Hydrogels for Gastrointestinal Targeted Delivery: A Review
by Jingjing Guo, Yuxin Cai, Ran Zou, Chen Ai and Qun Fu
Gels 2026, 12(2), 168; https://doi.org/10.3390/gels12020168 - 14 Feb 2026
Viewed by 1236
Abstract
Polysaccharide–protein composite hydrogels have demonstrated remarkable potential in targeted gastrointestinal delivery owing to their excellent biocompatibility, adjustable physicochemical characteristics, and intelligent responsiveness. This review provides a comprehensive overview of the underlying mechanisms and diverse applications of these composite hydrogels in gastrointestinal targeted delivery, [...] Read more.
Polysaccharide–protein composite hydrogels have demonstrated remarkable potential in targeted gastrointestinal delivery owing to their excellent biocompatibility, adjustable physicochemical characteristics, and intelligent responsiveness. This review provides a comprehensive overview of the underlying mechanisms and diverse applications of these composite hydrogels in gastrointestinal targeted delivery, with a particular emphasis on their stimuli-responsive release behaviors triggered by internal and external factors such as pH, enzymes, magnetic fields. Special attention is also given to their advantages in protecting sensitive bioactive ingredients, including curcumin, EGCG, probiotics. Furthermore, this review highlights their capabilities in achieving high encapsulation efficiency, smart controlled release and targeted delivery, while also presenting current challenges associated with material stability, targeting precision, large-scale production, and clinical translation. Finally, future perspectives are discussed, focusing on the development of multi-response system design, innovative biomaterials, advanced manufacturing technology applications, and AI-assisted optimization. These directions aim to provide theoretical foundations and technical strategies for advanced research and practical applications of polysaccharide–protein composite hydrogels in a targeted gastrointestinal delivery system. Overall, this review underscores the significant promise of polysaccharide–protein composite hydrogels as intelligent gastrointestinal delivery platforms and provides a systematic reference for their rational design and future translational development. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels (3rd Edition))
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