State-of-the-Art Food Gels
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Chemistry and Physics".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 1890
Special Issue Editors
Interests: food texture and rheology; drying and osmotic dehydration; acoustic properties of food; food foams; gels; extruded cereals
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food gels, with their unique structural and functional properties, have emerged as a cornerstone of modern food science and technology. From enhancing texture and stability to enabling innovative applications in nutrient delivery, plant-based alternatives, and personalized nutrition, these soft materials are redefining the boundaries of food innovation. This Special Issue, State-of-the-Art Food Gels, aims to highlight cutting-edge advances in the design, characterization, and application of food-grade gels, bridging interdisciplinary research across materials science, food engineering, colloid chemistry, and nutrition.
We invite contributions exploring novel gelation mechanisms, sustainable fabrication techniques (e.g., 3D printing, enzymatic crosslinking), and the integration of emerging ingredients such as alternative proteins, polysaccharides, and bioactive compounds. Topics of interest include, but are not limited to, the following:
- Design and Innovation: Rheological, mechanical, and sensory properties of food gels; hybrid/composite gels.
- Functional Applications: Gel-based systems for controlled release, meat/dairy analogs, and functional foods targeting health (e.g., gut health, satiety, sports energy gels).
The issue focuses on food gelation and novel functions therein. We call for relevant research publications to reflect the most recent progress on this topic, or to highlight the most crucial scientific emphasis. You are kindly encouraged to submit a manuscript(s) to this Special Issue, where research articles, communications, and scientific reviews are welcome.
Prof. Dr. Ewa Jakubczyk
Dr. Anna Kaminska-Dworznicka
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.
Keywords
- food gels
- starch
- oleogels
- food hydrocolloids
- natural biopolymers
- food texture and rheology
- functional food
- dried gels
- aerated gels
- gelling agents
- 3D printing
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