Advances in Food Gels: Structure, Processing and Applications
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Analysis and Characterization".
Deadline for manuscript submissions: 10 March 2027 | Viewed by 131
Special Issue Editors
Interests: food gels; food packaging; food freshness; food safety; food preservation
Special Issue Information
Dear Colleagues,
This Special Issue, entitled “Advances in Food Gels: Structure, Processing and Applications”, aims to highlight recent progress in the development and application of food gels in modern food systems. Food gels, as an important class of soft materials, have attracted increasing attention due to their tunable structures, desirable textural properties and broad potential in food formulation, nutrition delivery and packaging applications.
This Special Issue welcomes contributions focusing on the relationships among gel composition, structure, processing and functionality. Topics of interest include, but are not limited to, gelation mechanisms, structural characterization, rheological and mechanical properties, processing technologies, digestion behavior and the emerging applications of food gels. Particular attention will be given to innovative gel systems for food quality regulation, bioactive compound delivery, fat replacement, 3D food printing and food packaging.
We invite original research articles, communications and review papers addressing fundamental and applied aspects of food gels. It is hoped that this Special Issue will provide an updated overview of recent advances in this field and inspire further research on the design and application of food gels for the food industry.
Dr. Zhikun Yang
Dr. Xiangren Meng
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
- gelation mechanism
- structure–function relationship
- edible gels
- food processing
- texture design
- gel-based packaging materials
- bioactive delivery
- 3D food printing
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