Next-Generation Food Colloids: Protein-Based to Emulsion-Based Gel Systems
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 359
Special Issue Editors
Interests: hydrogel; protein gel; complex gel; emulsion
Interests: vegetable protein; protein gel; complex gel
Special Issue Information
Dear Colleagues,
This Special Issue showcases the application potential of advanced colloidal systems—ranging from protein-stabilized emulsions to multifunctional emulsion gels—in the development of innovative food products. Emulsion gels, which combine the structural integrity of a gel matrix with the functional properties of emulsified oil droplets, offer versatile platforms for addressing key challenges in modern food formulation. Contributions will highlight their emerging roles as fat replacers that maintain desirable texture and mouthfeel, as delivery vehicles for encapsulating and protecting bioactive compounds, and as tunable building blocks for 3D food printing applications. By exploring the intricate relationships between gelation kinetics, interfacial composition, and the resulting structural and sensory attributes, this Special Issue will bridge fundamental colloid science with practical food design. Our goal is to advance the creation of healthier, more sustainable, and consumer-oriented food products through the rational engineering of next-generation colloidal systems.
We invite original research articles, reviews, and perspectives that advance understanding and application of protein-based and emulsion gel systems for future food innovation.
We look forward to receiving your contributions and advancing this exciting field together.
Dr. Chong Chen
Dr. Weibo Zhang
Prof. Dr. Pengjie 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-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.
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Keywords
- food colloids
- protein gel
- emulsion gels
- protein-stabilized emulsions
- interfacial engineering
- gelation kinetics
- textural properties
- fat replacers
- bioactive delivery
- 3D food printing
- food science
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