Advanced Gels in the Food System

Dear Colleagues,

This Special Issue of Gels aims to explore recent advancements in gel-based systems within the food industry. We welcome the submission of papers that delve into innovative applications, novel materials, and the technological breakthroughs that are reshaping food processing, preservation, and enhancement. The scope of this Special Issue includes, but is not limited to, protein and polysaccharide gels, oleogels, nanogels, and composite gels. Emphasis will be placed on the functional properties of these gels, their role in enhancing food texture, stability, and nutritional value, and their potential application in the development of sustainable, health-promoting, and advanced food products. Examples include the utilization of protein hydrogels as cell culture meat scaffolds to support and guide cell differentiation, nanogels for the encapsulation and controlled release of bioactive compounds, and oleogels as healthier fat substitutes in bakery products. We encourage researchers to share experimental studies, reviews, and theoretical models that push the boundaries of current knowledge in this dynamic field.

Dr. Xiaokang Na
Dr. Wuchao Ma
Prof. Dr. Zihao Wei
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.

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.