Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.6
5.3
Journals
Gels
Special Issues
Chemical Properties and Application of Gel Materials (2nd Edition)
share announcement

Chemical Properties and Application of Gel Materials (2nd Edition)

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

Deadline for manuscript submissions: 31 August 2026 | Viewed by 2520

Special Issue Editors

Dr. Xiaolong Zeng

E-Mail Website
Guest Editor
DWI—Leibniz Institute for Interactive Materials; Institute of Technical and Macromolecular Chemistry, RWTH Aachen University, 52074 Aachen, Germany
Interests: 3D-printed hydrogel; sonocatalysis; mechanochemistry; photochemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Jiahui Liu

E-Mail Website
Guest Editor
Materials Science and Engineering, Clemson University, Clemson, SC 29625, USA
Interests: stimuli-responsive materials; hydrogels; adhesives; self-healing materials; polyelectrolyte
Special Issues, Collections and Topics in MDPI journals
Dr. Wen Sun

E-Mail Website
Guest Editor
State Key Laboratory of Fine Chemicals, Dalian University of Technology, Dalian 116023, China
Interests: photoresponsive polymers; drug delivery nanoparticles; biological gel
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue on “Chemical Properties and Applications of Gel Materials” is dedicated to exploring the unique chemical properties of gel materials as well as their diverse applications across a wide range of fields, from healthcare to the food industry and from environmental remediation to advanced electronic devices. Understanding how the chemical components govern gel formation, microstructure, and mechanical properties is essential for harnessing their full potential in specific applications.

In this Special Issue, we invite contributions exploring the structure–property relationships of gel materials, shedding light on their synthesis, characterization, and manipulation. Researchers are encouraged to explore the molecular interactions, cross-linking mechanisms, and stimulus-responsive behaviors that define gel properties. Additionally, investigations into novel gel-forming materials and innovative synthesis techniques are welcomed to broaden our understanding and expand the range of available gel materials. In addition to elucidating gel materials' chemical and physical properties, contributions exploring the use of gel materials in drug delivery systems, tissue engineering, environmental remediation, food science, cosmetics, and advanced electronic devices are highly encouraged.

This Special Issue aims to provide an interdisciplinary discussion and inspire further advancements in this field by highlighting the theoretical foundations and applications of gel materials. We believe that this Special Issue will provide a valuable platform for researchers to exchange ideas, share insights, and catalyze innovation for gel materials. Join us in exploring the rich chemical landscape of gels and unlocking their boundless potential to address technological challenges.

Dr. Xiaolong Zeng
Dr. Jiahui Liu
Dr. Wen Sun
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-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

  • soft materials
  • gel materials
  • synthesis and characterization
  • structure–property relationships

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

21 pages, 15151 KB  
Article
Molecular Structure Regulation of Polyacrylamide-Based Drag Reducers on Solubility and Transient Gel-Layer Behavior: Molecular Dynamics and Experimental Study
by Ke Xu, Congcong Yu, Dingwei Weng, Yuetong Zhao, Jianchao Liu, Zhengxiong Su, Guanxin Zeng, Jing Long and Cunchuan Zheng
Gels 2026, 12(5), 369; https://doi.org/10.3390/gels12050369 - 28 Apr 2026
Viewed by 354
Abstract
This study aimed to clarify how molecular structure regulates the dissolution and transient gel-layer behavior of polyacrylamide-based dry-powder drag reducers for slickwater fracturing. In the Materials Studio 2020 software, molecular dynamics simulations were performed on five representative homopolymers, including: polyacrylamide (PAM), polyacrylic acid [...] Read more.
This study aimed to clarify how molecular structure regulates the dissolution and transient gel-layer behavior of polyacrylamide-based dry-powder drag reducers for slickwater fracturing. In the Materials Studio 2020 software, molecular dynamics simulations were performed on five representative homopolymers, including: polyacrylamide (PAM), polyacrylic acid (PAA), poly(2-acrylamido-2-methylpropane sulfonic acid) (PAMPS), poly(N-vinylpyrrolidone) (PNVP), and poly [2-(acryloyloxy)ethyl]trimethylammonium chloride (PDAC). The results show that in pure water, PAA exhibits the strongest thermodynamic driving force with an interaction energy of −1005.5 kcal/mol and the lowest solvation free energy of −373.289 kcal/mol. Quantitative correlation analysis established that solvation energy and hydrogen bond density are primary predictors of macroscopic performance, yielding a correlation coefficient of R2 > 0.94. Experiments confirm that optimized AM/AA (7:3) and AM/AMPS (5:5) anionic copolymers achieve stable viscosity within 120 ± 5 s and 160 ± 8 s, respectively, representing a 60% reduction in dissolution time compared to conventional industrial PAM homopolymers. The polarity, charge density, and chain flexibility of functional groups jointly regulate polymer dissolution behavior. Anionic groups significantly improve dissolution performance by enhancing intramolecular electrostatic repulsion and hydration. Full article
(This article belongs to the Special Issue Chemical Properties and Application of Gel Materials (2nd Edition))
►▼ Show Figures

Figure 1

29 pages, 2415 KB  
Article
Casein–Lecithin Nanoemulsions Co-Encapsulating Vitamin E and Carvacrol as Multifunctional Edible Coatings for Meat Preservation
by Aris E. Giannakas, Achilleas Kechagias, Margarita Dormousoglou, Georgia Karakasidou, Dimitrios Moschovas, Eleni Triantafyllou, Areti A. Leontiou, Andreas Giannakas, Panagiota Stathopoulou, Apostolos Avgeropoulos and Constantinos E. Salmas
Gels 2026, 12(4), 300; https://doi.org/10.3390/gels12040300 - 1 Apr 2026
Viewed by 664
Abstract
The growing demand for sustainable food preservation drives interest in edible nanoemulsions encapsulating bioactive compounds. This study developed casein–lecithin-based nanoemulsions combining carvacrol (CV)—a compound with potent antimicrobial and moderate antioxidant activity—with vitamin E (VitE)—a powerful antioxidant—as multifunctional food coatings. Three formulations were prepared [...] Read more.
The growing demand for sustainable food preservation drives interest in edible nanoemulsions encapsulating bioactive compounds. This study developed casein–lecithin-based nanoemulsions combining carvacrol (CV)—a compound with potent antimicrobial and moderate antioxidant activity—with vitamin E (VitE)—a powerful antioxidant—as multifunctional food coatings. Three formulations were prepared via homogenization: NE-CV (2% CV), NE-VitE (2% VitE), and NE-CV/VitE (1% each). Physicochemical characterization revealed monomodal size distributions (22.7–57.7 nm), with successful encapsulation confirmed by FTIR. NE-CV/VitE exhibited intermediate particle size (34.4 nm) and zeta potential (−19.8 mV). Antioxidant activity followed NE-VitE > NE-CV/VitE > NE-CV, with the co-encapsulated system preserving VitE’s radical scavenging (EC50 10.76 µL/mL, DPPH). Remarkably, NE-CV/VitE demonstrated enhanced antibacterial activity against E. coli, requiring half the CV concentration (0.07 mg/mL) versus NE-CV alone (0.15 mg/mL), while maintaining CV dose-dependent activity against S. aureus (0.30 mg/mL). Nanoencapsulation significantly reduced CV cytotoxicity in human lymphocytes at concentrations up to 50 μg/mL (48.8% cytostasis vs. 58.9% for free CV), with no genotoxic effects observed within this range, while preserving full bioactivity. In fresh minced pork over 6-day refrigerated storage, NE-CV/VitE coating maintained pH stability (5.65–5.75), preserved red color (a* values 6.24 vs. 4.99 uncoated), reduced lipid oxidation (TBARS 0.74 vs. 0.82 mg MDA/kg), and achieved a 99% reduction (2-log) in total viable counts versus uncoated controls. The CV/VitE co-encapsulated nanoemulsion represents an integrated, safe, and effective multifunctional preservation technology with synergistic antimicrobial enhancement and uncompromised antioxidant protection, offering a natural alternative for comprehensive food quality preservation. Full article
(This article belongs to the Special Issue Chemical Properties and Application of Gel Materials (2nd Edition))
►▼ Show Figures

Graphical abstract

15 pages, 1058 KB  
Article
Effects of Red Lentil Flour Gels on the Development and Rheological Parameters of Dough and Bread Texture
by Sorina Ropciuc, Cristina Ghinea and Ana Leahu
Gels 2025, 11(11), 894; https://doi.org/10.3390/gels11110894 - 8 Nov 2025
Cited by 1 | Viewed by 1070
Abstract
This study aims to investigate the role of red lentil flour gel in the development of dough and bread texture. The flour was obtained from untreated (FLU), blanched (FLS), and fermented (FLF) red lentil seeds. Subsequently, wheat flour was replaced with lentil flour [...] Read more.
This study aims to investigate the role of red lentil flour gel in the development of dough and bread texture. The flour was obtained from untreated (FLU), blanched (FLS), and fermented (FLF) red lentil seeds. Subsequently, wheat flour was replaced with lentil flour in different percentages (0, 2, 4, 6, 8, and 10%), and the α-amylase activity of the flour samples was determined. The rheological properties of the dough during the fermentation process (dough development and gas formation and retention, elastic (G′) and viscous (G″) moduli) were also investigated. The hardness, resilience, cohesiveness, and elasticity of the bread samples were obtained using a TVT-6700 texturometer (Perten Instruments, Hägersten, Sweden). The results showed that α-amylase activity was stronger and the falling number decreased as the amount of lentil flour added increased (from 506 ± 2.50 s (control sample) to 386 ± 1.25 s for 10% FLU and to 403 ± 0.60 s for 10% FLF), except for the FLS samples (which ranged from 518 ± 2.92 to 559 ± 2.81 s). Lentils can disrupt the gluten network in dough, and it has been observed that dough quality was influenced by the addition and treatment of lentils: the maximum height of the dough decreased (from 53.8 mm (control sample) to less than 35 mm) as the percentage of wheat flour replaced by lentil flour increased. In contrast, the amount of gas formed was greater than in the control sample, demonstrating the positive effect of lentil flour on dough fermentation. Textural analysis showed positive effects at moderate concentrations of up to 6% lentil flour. Thus, bread hardness decreased from 1933 ± 0.13 (control sample) to 1849 ± 0.75 for 6% FLU and 1911 ± 0.56 for 6% FLF. The results showed that the use of 4% blanched or fermented lentil flour in dough gives it superior properties compared with regular dough, which leads to improved properties in baked goods. Full article
(This article belongs to the Special Issue Chemical Properties and Application of Gel Materials (2nd Edition))
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop