Rheological and Gelling Properties of Gels for Food Applications
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Chemistry and Physics".
Deadline for manuscript submissions: 10 July 2026 | Viewed by 26
Special Issue Editors
Interests: food nutrition; food safety; food allergy; gels
Special Issue Information
Dear Colleagues,
This Special Issue focuses on the interdisciplinary science of food gels, highlighting innovations in their preparation, structural properties, and multifunctional applications across the food industry. Food gels—spanning natural biopolymers and synthetic hybrids—leverage unique three-dimensional networks to achieve tailored textures, stability, and bioactive delivery capabilities. Recent advances in sustainable sourcing align with circular-economy principles and reduce environmental footprints.
Key themes include:
- Preparation and optimization.
- Structure–function relationships.
- Advanced characterization.
- Functional applications.
This issue aims to catalyze innovations that bridge fundamental gel science with real-world food solutions, advancing sustainability, health, and global food security.
Dr. Songsong Jiang
Dr. Zhuangli Kang
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 100 words) can be sent to the Editorial Office for announcement on this website.
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
- preparation methods
- structure-property
- structure–function relationships
- functional applications
- sustainable formulations
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