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Gels
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Biopolymer-Based Gels for Food Applications
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Biopolymer-Based Gels for Food Applications

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

Deadline for manuscript submissions: 20 September 2027 | Viewed by 1880

Editors

Prof. Dr. Kegang Wu

E-Mail Website
Guest Editor
School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
Interests: nanoemulsion; natural food; postharvest technology; gels
Dr. Pingping Wang

E-Mail Website
Guest Editor
School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
Interests: hydrogels; natural polysaccharides; targeted delivery; emulsions

Special Issue Information

Dear Colleagues,

In recent years, the design and application of novel materials in the food industry have garnered increasing interest. The development of advanced gel-forming biopolymers is crucial for addressing key challenges in food texture modulation, nutrient delivery, and the creation of functional food systems. Natural polymers—including polysaccharides, proteins, and their derivatives—possess excellent structural versatility, biocompatibility, and edibility. Moreover, they exhibit low toxicity and can be sourced from renewable resources, making them highly suitable for constructing gel-based matrices for diverse food applications.

Such gels have been extensively explored for their potential in controlled release of bioactive compounds, texture improvement, fat replacement, and encapsulation of probiotics or sensitive nutrients. Through rational molecular design, these gel systems can be engineered to respond to gastrointestinal environmental cues, such as pH, ionic strength, and enzymatic activity, thereby enabling targeted delivery and enhanced bioaccessibility of functional ingredients. Leveraging advanced processing techniques, the mechanical properties, stability, and sensory attributes of food gels can be precisely tailored to meet the requirements of specific food matrices and consumer preferences.

We invite you to contribute your research articles and reviews to this Special Issue of Gels entitled “Biopolymer-Based Gels for Food Applications”. We believe that the contributions collected in this Special Issue will significantly advance the scientific understanding and practical utilization of natural polymer-based gels, fostering innovation in the development of healthier, more sustainable, and functional food products.

Prof. Dr. Kegang Wu
Dr. Pingping Wang
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.

Keywords

  • biopolymer gels
  • food texture engineering
  • targeted nutrient delivery
  • encapsulation technologies
  • functional foods

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Published Papers (4 papers)

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Research

19 pages, 12543 KB  
Article
Pulsed Electric Field-Modified Hot-Pressed Peanut Meal Protein for Gel-like High Internal Phase Emulsions
by Yutong Liao, Jiayi Song, Jiaxin Huang, Kexin Liang, Zichen Song, Zhibo Liang, Ming Yu, Di Zeng and Siming Zhu
Gels 2026, 12(7), 571; https://doi.org/10.3390/gels12070571 - 29 Jun 2026
Viewed by 258
Abstract
Hot-pressed peanut protein isolate (HPPI), severely denatured during oil extraction, exhibits limited interfacial functionality, restricting its application in structured emulsions. In this study, high-voltage pulsed electric field (PEF) was employed to modulate the structural and interfacial properties of HPPI, a sustainable food biopolymer. [...] Read more.
Hot-pressed peanut protein isolate (HPPI), severely denatured during oil extraction, exhibits limited interfacial functionality, restricting its application in structured emulsions. In this study, high-voltage pulsed electric field (PEF) was employed to modulate the structural and interfacial properties of HPPI, a sustainable food biopolymer. PEF treatment induced conformational rearrangement, including a shift in secondary structure from α-helix to β-sheet and increased exposure of hydrophobic residues. These structural changes reduced particle size and increased surface charge, with optimal modification at 2.5 kV/cm. Consequently, interfacial activity was significantly improved, as evidenced by decreased interfacial tension and increased dilatational modulus, indicating a more elastic interfacial film was formed. The modified protein (2.5 kV/cm) effectively stabilized high internal phase emulsions (HIPEs) with typical gel-like viscoelastic features, achieving optimal stability at 2.0 wt% protein concentration, 75% oil phase fraction, and NaCl concentrations below 100 mM. Overall, PEF treatment enhances the interfacial functionality of HPPI by modulating its structure and interfacial film properties, thereby facilitating the fabrication of biopolymer-based food-grade HIPEs for practical food applications. Full article
(This article belongs to the Special Issue Biopolymer-Based Gels for Food Applications)
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19 pages, 3853 KB  
Article
Deamidated Zein Peptide Nanoparticles for Enhanced Quercetin Delivery: Structural Analysis, Stability, and Antioxidant Properties
by Ying Kuang, Ting Zhang, Hui-Yu Liu, Jia-Peng Wu, Wen Luo, Kai Chen, Hong Qian, Kao Wu and Cao Li
Gels 2026, 12(6), 506; https://doi.org/10.3390/gels12060506 - 7 Jun 2026
Viewed by 417
Abstract
To address the poor solubility, instability, and low oral bioavailability of quercetin (Q), Q-loaded nanoparticles (Q@DDZ) were fabricated using deamidated zein peptide (DDZ) via a pH-driven method. As a food-grade hydrophilic colloid, DDZ effectively improves the colloidal stability of the delivery system. Deamidation [...] Read more.
To address the poor solubility, instability, and low oral bioavailability of quercetin (Q), Q-loaded nanoparticles (Q@DDZ) were fabricated using deamidated zein peptide (DDZ) via a pH-driven method. As a food-grade hydrophilic colloid, DDZ effectively improves the colloidal stability of the delivery system. Deamidation increased hydrophilic amino acids and surface negative charge. DDZ bound Q via static quenching with a higher binding constant (Ka = 2.25 × 103 L/mol) and more binding sites (n = 1.7561) than zein, along with stronger hydrogen bonding and hydrophobic interactions. Q@DDZ exhibited higher encapsulation efficiency (45.36–87.32%) and loading capacity (1.82–12.27%) than Q@zein, with a smaller particle size and better dispersibility. At 50.0 μg/mL Q, Q@DDZ showed 41.06% (DPPH) and 46.62% (ABTS) higher scavenging rates than free Q. It displayed excellent stability under acidic, high ionic strength, and thermal conditions (80 °C, 180 min). In simulated digestion, Q@DDZ delayed Q release in the oral and gastric phases and prolonged intestinal release, which indicated potentially improved bioavailability. This study provides mechanistic insights into deamidation-modified plant protein delivery systems for hydrophobic bioactives, offering new perspectives for the development of functional biopolymer gel materials. Full article
(This article belongs to the Special Issue Biopolymer-Based Gels for Food Applications)
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14 pages, 1182 KB  
Article
Effect of Tamarind Seed Polysaccharide on the Quality Characteristics and In Vitro Digestibility of Frozen Steamed Buns
by Xingmei Sheng, Qi Cui, Siyan Huang, Zibo Song, Xueming Xu, Junjie Yi, Chaofan Guo and Yongshuai Ma
Gels 2026, 12(6), 461; https://doi.org/10.3390/gels12060461 - 25 May 2026
Viewed by 349
Abstract
This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure, specific volume, water distribution, and [...] Read more.
This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure, specific volume, water distribution, and starch digestibility were analyzed. TSP significantly altered the dough microstructure by increasing pore density and pore volume while reducing the average pore area, forming a more uniform pore network. During freezing storage, the specific volume of control samples decreased, whereas steamed buns with 1–2% TSP maintained a relatively high specific volume (~1.65) after 60 days, indicating improved gas retention and structural stability. TSP also increased bound water and restricted water migration. Additionally, TSP increased resistant starch (RS) from 15.96% to 24% and reduced rapidly digestible starch (RDS). Overall, TSP improved the structural stability of frozen steamed buns by regulating water distribution, strengthening the gluten-starch network, and altering starch digestibility. These findings provide insights into the use of natural polysaccharides to enhance the quality and nutritional function of frozen wheat-based foods. Full article
(This article belongs to the Special Issue Biopolymer-Based Gels for Food Applications)
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19 pages, 2915 KB  
Article
Silk Microfiber-Reinforced Biomass Aerogel with Cobweb-like Pore Structure for Highly Efficient Eco-Friendly Air Filtration
by Kao Wu, Zihan Yu, Zixuan Yang, Yingjie Ding, Hong Qian, Ying Kuang, Man Xiao, Fatang Jiang and Bo Peng
Gels 2026, 12(5), 443; https://doi.org/10.3390/gels12050443 - 19 May 2026
Viewed by 501
Abstract
Airborne particulate matter pollution has posed severe threats to public health, while conventional air filtration materials suffer from non-biodegradability and poor structural stability. Herein, a series of eco-friendly konjac glucomannan/sodium alginate (KGM/SA) composite aerogels reinforced by silk microfibers (SFs) were fabricated via freeze-drying. [...] Read more.
Airborne particulate matter pollution has posed severe threats to public health, while conventional air filtration materials suffer from non-biodegradability and poor structural stability. Herein, a series of eco-friendly konjac glucomannan/sodium alginate (KGM/SA) composite aerogels reinforced by silk microfibers (SFs) were fabricated via freeze-drying. The extracted SF had a concentrated diameter distribution of 500 nm, with a well-preserved crystalline structure and the β-sheet secondary structure of natural silk. Results demonstrated that SF incorporation effectively regulated the pore structure, with reduced pore sizes, and an optimized uniform and compact cobweb-like porous network was achieved at 70% SF addition (KSSF70), with a maximum compressive stress of 78.89 kPa at 60% strain, a PM10 filtration efficiency of 99.8%, and a PM2.5 efficiency of 71.2%. Also, the removal efficiency of particles < 0.3 μm was boosted from 26% to 47% compared with the KGM/SA aerogel. Furthermore, the calculated quality factor met mainstream commercial standards. These findings guided SF use in improving the pore structure of biomass aerogels for enhanced air filtration performance. Full article
(This article belongs to the Special Issue Biopolymer-Based Gels for Food Applications)
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