Gels: Diversity of Structures and Applications in Food Science
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Processing and Engineering".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 10
Special Issue Editors
Interests: gels; gel structure characterization; natural food gels; encapsulation; gel-based functional food; gel formation mechanisms; 3D food printing with gels
Interests: food protein/peptide-based colloids; protein modification; rheology; emuslion gel; interfacial absorption; protein oxidation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Gels, with their unique physical properties and structural diversity, have become indispensable components in modern food science. Their ability to form three-dimensional networks, retain water, and interact with various food components offers endless possibilities for food formulation, texture modification, and functionality enhancement. In recent years, research has increasingly focused on exploring novel gel structures derived from natural polymers, such as polysaccharides and proteins, to meet the growing demands for clean-label, sustainable, and healthy food products. This Special Issue of Gels aims to showcase the latest advancements in understanding the diversity of gel structures and their applications in food science. We invite contributions that delve into topics such as the development of innovative gel-based food materials; the relationship between gel structure and functionality; the utilization of gels for encapsulation and controlled release of bioactive compounds; and the application of gels in improving food texture, stability, and sensory properties. Additionally, studies on the characterization of gel structures at the molecular and microscopic levels, as well as the development of new techniques for gel preparation and analysis, are highly encouraged. By bringing together cutting-edge research from around the world, this Special Issue seeks to provide a comprehensive overview of the current state-of-the-art and future directions in the field, inspiring further exploration and innovation in gel-based food science. Potential authors are encouraged to submit original research articles and reviews that contribute to a deeper understanding of gels and their role in shaping the future of food products.
Dr. Dan Xiong
Dr. Qingling 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 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
- gel structures
- food science
- gel applications
- encapsulation of bioactive compounds
- food texture
- gelation mechanisms
- rheological properties
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