Sustainable Manufacturing of Novel Gel Materials for the Food Industry

Dear Colleagues,

The increasing demand for sustainable and innovative approaches in food production has stimulated growing interest in the development of novel gel materials with tailored properties and diverse food applications. Gel-based systems offer considerable potential for modifying and improving the structural, physicochemical, and functional characteristics of food products, while providing new opportunities for the development of sustainable food ingredients and materials.

In this context, sustainable manufacturing represents an important direction for the development of next-generation gel materials, with increasing attention being given to the use of renewable resources, environmentally responsible processing approaches, and efficient utilization of raw materials. Combining advances in gel science with current developments in food technology may contribute to the design of materials with improved functionality while addressing current challenges related to sustainability and resource efficiency.

This Special Issue, entitled “Sustainable Manufacturing of Novel Gel Materials for the Food Industry”, aims to provide a platform for recent advances in the development, processing, characterization, and application of innovative gel-based materials relevant to food science and technology. Contributions addressing fundamental aspects, material development, processing, structure–property relationships, functionality, and food applications are welcomed. Both original research and review articles presenting emerging concepts, recent developments, and innovative approaches are encouraged.

By bringing together interdisciplinary research in gel science, food technology and related fields, this Special Issue aims to highlight current developments and future perspectives for the sustainable development and application of novel gel materials in food systems.

Dr. Anda Elena Tanislav
Prof. Dr. Vlad Mureşan
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-anonymized 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.