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Gels
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Advances in Food Gels: Structure, Processing and Applications
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Advances in Food Gels: Structure, Processing and Applications

A Special Issue of Gels (ISSN 2310-2861) belonging to the section "Gel Analysis and Characterization".

Deadline for manuscript submissions: 10 March 2027 | Viewed by 2633

Editors

Dr. Zhikun Yang

E-Mail Website
Guest Editor
School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
Interests: food gels; food packaging; food freshness; food safety; food preservation
Dr. Xiangren Meng

E-Mail Website
Guest Editor
College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
Interests: smart gels; food freshness; food processing; principles of Chinese culinary techniques; industrialization of cooking; culinary nutrition and hygiene

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-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.

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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Further information on MDPI's Special Issue policies can be found here.

Published Papers (5 papers)

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Research

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23 pages, 9273 KB  
Article
Dual-Frequency Ultrasound-Assisted Glycation Modulates Beef Myofibrillar Protein Gels and Inhibits Lysinoalanine Formation
by Zhaoli Zhang, Haochen Hu, Silu Chen, Zhikun Yang, Ronghai He, Yang Wang and Xiangren Meng
Gels 2026, 12(8), 669; https://doi.org/10.3390/gels12080669 - 25 Jul 2026
Viewed by 423
Abstract
Ultrasound-assisted xylose glycation is found to be an effective method to improve the gel properties, functional properties and structural characteristics of meat proteins, and to some extent minimize the generation of protein cross-linking. The effects of dual-frequency ultrasound-assisted (20/25, 20/28, 25/28, 20/40, 25/40, [...] Read more.
Ultrasound-assisted xylose glycation is found to be an effective method to improve the gel properties, functional properties and structural characteristics of meat proteins, and to some extent minimize the generation of protein cross-linking. The effects of dual-frequency ultrasound-assisted (20/25, 20/28, 25/28, 20/40, 25/40, 28/40, 28/68, and 40/68 kHz) xylose glycation on beef myofibrillar proteins (MPs) were evaluated in the study. Compared with the control, dual-frequency ultrasound promoted glycation in a frequency-dependent manner. The highest grafting degree was observed at 20/25 and 25/40 kHz, reaching 37.05% and 38.47%, respectively. For gel-type applications, 25/28 kHz ultrasound provided the most balanced performance. It reduced cooking loss from 79.80% to 73.77%, increased hardness from 1388.18 to 1743.38 g, and increased chewiness from 673.03 to 939.84 g. This treatment also showed favorable emulsifying behavior. The strongest LAL inhibition occurred at 25/40 kHz, where LAL decreased from 7961.24 to 4868.88 mg/kg, corresponding to a 38.8% reduction. Structural analyses indicated that ultrasound-assisted glycation induced MP unfolding, thiol exposure, hydrophobic rearrangement, and oxidative modification to different extents. Overall, 25/28 kHz may be more suitable when balanced gel quality, emulsifying performance, and safety control are required. In contrast, 25/40 kHz may be preferred when LAL reduction is the primary objective. Full article
(This article belongs to the Special Issue Advances in Food Gels: Structure, Processing and Applications)
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17 pages, 534 KB  
Article
Reformulation of Emulsion-Type Pork Sausage Using Collagen and Plasma Proteins as Soy Protein Substitutes for Soy-Free Product Development
by Ionela Ramona Gheorghe (Pîrvu), Violeta Nour and Georgiana Gabriela Codină
Gels 2026, 12(6), 545; https://doi.org/10.3390/gels12060545 - 18 Jun 2026
Viewed by 537
Abstract
The present study evaluated the feasibility of replacing soy protein isolate with collagen and plasma proteins, either individually or in combination with κ-carrageenan, xanthan gum, and sodium tripolyphosphate, in an emulsion-type pork sausage, based on selected physicochemical, compositional, and textural quality parameters. Six [...] Read more.
The present study evaluated the feasibility of replacing soy protein isolate with collagen and plasma proteins, either individually or in combination with κ-carrageenan, xanthan gum, and sodium tripolyphosphate, in an emulsion-type pork sausage, based on selected physicochemical, compositional, and textural quality parameters. Six formulations were produced, including a control and five reformulated variants in which soy protein was fully replaced by a mixture of collagen (1.88%) and plasma proteins (3.4%), used alone or supplemented with κ-carrageenan (1.0%), xanthan gum (0.2%), and sodium tripolyphosphate (0.2%). Moisture, protein, fat and collagen contents, color, pH, and sensory properties were analyzed after processing, while TBARS values and textural properties were assessed initially and after 30 days of storage. As a result of the reformulation, collagen content increased by 32.35–40.33%, while the collagen-to-protein ratio remained within legal limits (<20%). Soy protein replacement increased textural parameters, including hardness, cohesiveness, gumminess, chewiness, and shear force. Carrageenan and sodium tripolyphosphate enhanced texture and oxidative stability, whereas xanthan gum negatively affected texture quality and sensory acceptance. The formulation containing collagen, plasma proteins, carrageenan (1%) and sodium tripolyphosphate (0.2%) achieved the highest sensory scores, comparable to those of the control. The results show that replacing soy protein in an emulsion-type pork sausage is feasible when using optimized combinations of collagen, plasma proteins, and κ-carrageenan systems. Full article
(This article belongs to the Special Issue Advances in Food Gels: Structure, Processing and Applications)
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Review

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17 pages, 2120 KB  
Review
A Comparative Study of Commercial 3D Printers for Food Fabrication Based on Printing Ink Gels
by Ying Xu, Wenbo Xu, Jingfu Pan, Xiaochen Chen, Lin Lin, Yulin Zhu and Rentai Song
Gels 2026, 12(9), 777; https://doi.org/10.3390/gels12090777 - 31 Aug 2026
Viewed by 262
Abstract
The increasing awareness of dietary health among residents has pushed the development of the food industry towards the field of personalized, nutrition-balanced and specific foods to cater to the demands of special populations, including children, elders, obese people and vegetarians. In recent years, [...] Read more.
The increasing awareness of dietary health among residents has pushed the development of the food industry towards the field of personalized, nutrition-balanced and specific foods to cater to the demands of special populations, including children, elders, obese people and vegetarians. In recent years, 3D food printing technology has gained increasing attention due to its great potential in the preparation of personalized and nutrition-balanced foods. In this study, four types of 3D food printing technology, including extrusion-based printing technology, inkjet printing technology, binder jet printing technology and selective laser sintering printing technology, are illustrated in detail to compare their mechanisms, procedures, merits and applications. Among these 3D printing technologies, extrusion-based printing technology is dominant over other types of 3D food printing technologies. In addition, various commercial 3D printer devices based on different printing ink gels are presented in detail, and their application in different food preparations, such as chocolate, biscuits, candy, and coffee, is demonstrated, indicating the status and future of 3D food printing technology. In conclusion, 3D food printing is a promising direction for future trends of food development, allowing for the manufacture of personalized and nutrition-balanced food, diversification of food production and co-participation in food preparation. Full article
(This article belongs to the Special Issue Advances in Food Gels: Structure, Processing and Applications)
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26 pages, 11052 KB  
Review
Applications of Hydrogel and Aerogel Absorbent Pads in Food Packaging: From Exudate Management to Active and Intelligent Preservation
by Ke Zhang, Zhihua Li, Xiaowei Huang, Zhou Qin, Xiaodong Zhai, Junjun Zhang and Jiyong Shi
Gels 2026, 12(9), 754; https://doi.org/10.3390/gels12090754 - 23 Aug 2026
Viewed by 345
Abstract
Absorbent pads are important materials for regulating exudate and local microenvironments in the packaging of high-moisture perishable foods. However, conventional absorbent pads often suffer from limited functionality, insufficient liquid retention, and a lack of active responsiveness. Hydrogels and aerogels, with tunable three-dimensional polymer [...] Read more.
Absorbent pads are important materials for regulating exudate and local microenvironments in the packaging of high-moisture perishable foods. However, conventional absorbent pads often suffer from limited functionality, insufficient liquid retention, and a lack of active responsiveness. Hydrogels and aerogels, with tunable three-dimensional polymer networks, provide an important material basis for the design of new functional absorbent pads. This review focuses on the relationships among structure, function, and application, and compares hydrogels and aerogels in terms of network composition, crosslinking strategies, water absorption and retention mechanisms, and active compound loading and release behaviors. Structural design strategies, including multilayer structures, Janus structures, gradient pore structures, and micro/nano-reinforcement, are also summarized. On this basis, recent applications of hydrogel- and aerogel-based absorbent pads in the packaging of meat, aquatic products, fruits, vegetables, and edible fungi are discussed. Finally, the key challenges facing gel-based absorbent pads are analyzed, including adaptation to real food systems, release regulation, food-contact safety, and industrial-scale production. This review establishes a structure–function–application framework for gel-based absorbent pads and offers insights for designing sustainable active and intelligent food packaging. Full article
(This article belongs to the Special Issue Advances in Food Gels: Structure, Processing and Applications)
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35 pages, 8595 KB  
Review
Structural Engineering of Edible Oleogels: From Molecular Assembly to Functional Food Applications
by Jun An, Feiyan Yang, Liyou Zheng and Tao Yang
Gels 2026, 12(7), 649; https://doi.org/10.3390/gels12070649 - 20 Jul 2026
Viewed by 604
Abstract
Edible oleogels have emerged as promising alternatives to conventional solid fats. They convert liquid oils into semi-solid structures while reducing saturated and trans fatty acid intake. Despite rapid growth in this field, their performance is not governed by a single factor but by [...] Read more.
Edible oleogels have emerged as promising alternatives to conventional solid fats. They convert liquid oils into semi-solid structures while reducing saturated and trans fatty acid intake. Despite rapid growth in this field, their performance is not governed by a single factor but by coupled effects of oil composition, oleogelator properties, intermolecular interactions, and processing history. In recent years, substantial progress has been achieved in understanding the formation mechanisms, structural regulation strategies, and food applications of oleogels. This review systematically summarizes the key factors influencing oleogel formation and performance, including oil phase composition, gelator type and concentration, molecular interactions, and processing parameters. Emerging structural modulation approaches, such as multi-component oleogelators, hybrid biopolymer systems, and advanced processing technologies, are critically discussed with respect to their effects on crystallization behavior, network architecture, rheological properties, thermal stability, and oil-binding capacity. Particular emphasis is placed on the hierarchical structure–function relationships linking molecular assembly and network organization to macroscopic functionality, digestibility, and bioactive compound delivery. Recent applications of oleogels in bakery products, meat analogs, dairy alternatives, confectionery products, and frying systems are also reviewed. Finally, current challenges and future opportunities related to next-generation oleogelators, hierarchical structural regulation, intelligent responsive systems, and industrial-scale manufacturing are discussed. This review provides a comprehensive framework for understanding the structural engineering of edible oleogels and offers insights into the rational design of healthier and more functional lipid-based food systems. Full article
(This article belongs to the Special Issue Advances in Food Gels: Structure, Processing and Applications)
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