Gels in Food Science and Technology: Design, Properties and Applications
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Chemistry and Physics".
Deadline for manuscript submissions: 10 March 2027 | Viewed by 17
Special Issue Editor
Special Issue Information
Dear Colleagues,
Gels are three-dimensional network structures formed through physical or chemical interactions among food-grade biopolymers and other functional ingredients that can entrap large amounts of water, oil, or emulsified phases within their matrices. In food science and technology, gel systems can be broadly classified into hydrogels, emulsion gels, and oleogels, depending on their continuous phase, structural organization, and formulation characteristics. These gel systems have attracted considerable attention because of their tunable texture, stability, and capacity to deliver desirable sensory and nutritional properties.
Recent advances in food materials science have enabled the rational design of gel-based systems with tailored physicochemical and functional properties for diverse food applications. In particular, gels have shown great promise in 3D food printing, fat replacement, dysphagia foods, and functional nutrient delivery.
This Special Issue aims to present a collection highlighting recent progress in gel systems for food science and technology, including hydrogels, emulsion gels, and oleogels, as well as their design, characterization, and practical applications. We welcome submissions covering key aspects of gels, including ingredient selection, gelation mechanisms, structure design, rheological and textural characterization, stability, digestibility, and application-oriented research. Topics of interest include, but are not limited to, gel-based materials for 3D printing, fat replacement, dysphagia-oriented food design, and delivery systems for functional nutrients and bioactive compounds.
Dr. Luping Zhao
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
- emulsion gels
- oleogels
- gel design
- gelation mechanisms
- functional nutrient delivery
- 3D food printing
- fat replacement
- dysphagia foods
- rheology
- digestibility
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