Recent Advances on the Use of Different Gels Type in the Food Industry
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".
Deadline for manuscript submissions: 1 October 2025 | Viewed by 5637
Special Issue Editors
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food microbiology and safety; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Gels, in the basic form of hydrogels, oleogels, emulsion gels, and/or bigels, have been widely utilized in food formulations for improving quality attributes. The formation of gels involves processes such as heating, cooling, or ion-induced cross-linking. These methods alter the molecular structure of the gel-forming ingredients, inducing the formation of a network that traps liquid within it, resulting in a desired gel consistency. The texture of the gel can be modified by adjusting factors such as the concentration of the gel-forming ingredients, pH level, and temperature. Their versatility and ability to improve food quality from technological and nutritional points of view make them an essential component of many foods enjoyed by consumers worldwide, and they can therefore play a crucial role in the food industry.
This Special Issue, “Recent Advances on the Use of Different Gels Type in the Food Industry”, comprehensively discusses the various applications of and advancements in the production and use of different types of gels in food products in order to improve their quality, such as their composition; functional, nutritional, and sensory characteristics; microstructure; and rheological and textural properties. We expect that key actors in the field will contribute to this discussion according to their particular areas of expertise, covering different types of gels such as hydrogels, oleogels, emulgels, and nanogels.
Prof. Dr. Georgiana Gabriela Codină
Prof. Dr. Adriana Dabija
Guest Editors
Manuscript Submission Information
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Keywords
- gel formation
- oleogels
- gelling process
- gelation
- gels characteristics
- food products
- microstructure analysis
- textural properties
- rheological properties
- nutritional value
- new products development-derived products
- health benefits
- processing
- consumer acceptance
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