Next-Generation Food Gels: Gelling Processes, Structure–Function Relationships 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: 31 July 2026 | Viewed by 63
Special Issue Editors
Interests: develop novel food systems based on physical chemistry; employ food-grade ingredients to create innovative systems for biomedical applications; hydrogels
Special Issue Information
Dear Colleagues,
Food gels underpin the texture, stability, and functionality of many modern foods, yet translating gelling science into reliable, scalable applications remains challenging. This Special Issue invites contributions that bridge gelling processes with multiscale structure–function relationships, accelerating the design of fit-for-purpose gels for health, sustainability, and advanced manufacturing.
We welcome studies on the formulation, stabilization, and optimization of hydrogels, aerogels, HIPEs, ionogels, and cryogels derived from biopolymers (proteins, polysaccharides, and hybrids) and mixed-network systems. Topics include physicochemical and biological process drivers (pH, ionic strength, temperature, enzymes, light/magnetic fields) and multiscale structure formation (molecular interactions, network topology, microstructure, macrotexture). Submissions that quantify rheology and structural recovery in processing-relevant regimes are particularly encouraged.
We also seek data- and model-centric advances, including machine learning/AI for formulation optimization and process-window discovery, and hybrid experimental–computational workflows such as digital twins, physics-informed ML, Bayesian optimization, and active learning for efficient exploration of composition–process–property spaces. Sustainability-oriented contributions—such as clean-label strategies, upcycled ingredients, and energy-efficient processing—are highly welcome.
Application areas span 3D/4D printing, smart packaging and detection, stimuli-responsive/targeted delivery, and personalized nutrition. Article types include original research, reviews, perspectives, methods/toolboxes, and well-curated datasets or benchmarks. Submissions emphasizing reproducibility (clear protocols, data/code availability) and scalability (process control, in-line/at-line monitoring) are strongly encouraged.
By integrating gelling mechanisms with quantitative structure–function mapping and intelligent design, this Special Issue aims to chart practical routes from fundamental understanding to next-generation food products.
Dr. Zipei Zhang
Dr. Dingkui Qin
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 100 words) can be sent to the Editorial Office for announcement on this website.
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
- food gels (hydrogels, aerogels, hipes, ionogels, cryogels)
- gelling processes
- physicochemical and biological mechanisms
- structure–function relationships
- composition–process–property mapping
- rheology (viscoelasticity, yield stress, thixotropy, structural recovery)
- biopolymers (proteins, polysaccharides, hybrids)
- mixed-network gels
- multiscale structure formation (molecular interactions, network topology, microstructure, macrotexture)
- machine learning/AI
- process-window discovery
- sustainability (clean-label, upcycled ingredients, energy-efficient processing)
- advanced manufacturing
- 3D/4D printing
- smart packaging and sensing
- stimuli-responsive/targeted delivery
- personalized nutrition
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