Recent Advance in Food Gels (3rd Edition)

Dear Colleagues,

Significant developments in food hydrogel research have been observed in recent decades. For example, hydrogels made from emerging protein resources or fabricated via novel techniques such as high hydrostatic pressure or novel routes such as self-assembly have attracted extensive attention from both academia and industry. In addition, unique techniques such as (ultra) small-angle X-ray and neutron scattering have been increasingly utilized to analyze the microstructures of food hydrogels in their native aqueous states or under external environmental factors such as heating, high hydrostatic pressure, and large shear deformation. The time-resolved SAXS/SANS study of food hydrogels under different environmental stressors could provide valuable structural insights into their practical application. Thus, we welcome the submission of reviews and original research studies that address the novel fabrication, physicochemical characterization, and structural study of food hydrogels, particularly those obtained from emerging resources.

Dr. Zhi Yang
Dr. Lirong Cheng
Guest Editors

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