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Food Gels: Structure and Function (2nd Edition)
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Food Gels: Structure and Function (2nd Edition)

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Analysis and Characterization".

Deadline for manuscript submissions: 15 June 2026 | Viewed by 4708

Special Issue Editors

Dr. Longwei Jiang

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Guest Editor
College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
Interests: biomass resource utilization; resource utilization of by-products; processing of agricultural products; physicochemical characterization; natural product
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Qian Liu

E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: meat products processing; gelling properties; quality profiles; novel processing technologies; functional meat products; clean label; consumer perception
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Lili Ren

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Guest Editor
Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
Interests: polymer materials; polymer chains; crystal structure; crystallization; crystallization process; X-ray diffraction; glass transition temperature; chain flexibility
Special Issues, Collections and Topics in MDPI journals
Dr. Xiaoxia Yan

E-Mail Website
Guest Editor
College of Food Science and Engineering, Jilin University, Changchun 130062, China
Interests: polysaccharide; nanomaterials; nanotechnology; protein
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Gels, due to their good biocompatibility, biodegradability, nutritional properties, and edibility, have attracted increasing interest in the food field, especially regarding proteins and polysaccharides. With the improvements in living standards, people's demand for nutrient-rich, safe, reliable, versatile, and even personalized food is rapidly increasing. Therefore, gels with unique advantages are of great significance in food applications. As a functional food, hydrogels have potential applications in food packaging, satiating gels, nutrient delivery systems, food pigment adsorption, and food safety monitoring. Gels are often used to improve the storage quality of food and are also used for non-destructive testing of food quality. Hydrocolloids can be used both to improve the rheological and textural properties of foods and as fat substitutes. According to the logic that the "structure determines function", it is believed that rational design of structures can effectively regulate the functions and applications of hydrogels. This Special Issue focuses on the structure, chemical and physicochemical characterization, rheological properties, interface properties, film-forming properties, health, and applications of food gels. We invite you to share your latest research and topical comments on food gels by contributing to this Special Issue as we work together to advance food hydrocolloids.

We look forward to receiving your contributions.

Dr. Longwei Jiang
Prof. Dr. Qian Liu
Prof. Dr. Lili Ren
Dr. Xiaoxia Yan
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
  • polymers
  • polysaccharide
  • protein
  • structure
  • chemical and physicochemical characterization
  • film-forming properties
  • food quality

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Related Special Issue

Published Papers (5 papers)

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Research

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15 pages, 899 KB  
Article
Controlling Freeze–Thaw Gelation of Egg Yolk via Enzymatic Treatment
by Karina Ilona Hidas, István Dalmadi, Koppány László Majzinger, Anna Visy, Adrienn Varga-Tóth, Csaba Németh and Ildikó Csilla Nyulas-Zeke
Gels 2026, 12(5), 430; https://doi.org/10.3390/gels12050430 - 14 May 2026
Viewed by 213
Abstract
Freeze–thaw cycles lead to undesirable gelation in egg yolk, which negatively affects its functional properties, restricting its application in the food industry. This study aimed to investigate whether enzymatic treatment can prevent the freeze-induced gelation of egg yolk, thereby maintaining its desirable quality [...] Read more.
Freeze–thaw cycles lead to undesirable gelation in egg yolk, which negatively affects its functional properties, restricting its application in the food industry. This study aimed to investigate whether enzymatic treatment can prevent the freeze-induced gelation of egg yolk, thereby maintaining its desirable quality attributes. Egg yolk samples were treated with an enzyme preparation (Biocatalysts Flavorpro™ 750MDP) at concentrations of 0.05, 0.3, and 0.5 w/w%, homogenized, and incubated at 40 °C for 120 min, followed by rapid cooling and freezing at −24 ± 1 °C for 60 d. Control samples without enzyme treatment were subjected to the same processing steps as the other samples. After thawing, all samples were analyzed for pH, color, rheological and thermophysical properties, turbidity and visual appearance. The results demonstrated that although enzymatic treatment and its combination with freezing significantly altered color, turbidity, rheological and thermophysical properties of egg yolk, it effectively inhibited freezing-induced gel formation, particularly at 0.3 w/w%. The parameters characterizing rheological behavior—yield stress, consistency coefficient, and flow behavior index—were preserved close to those of fresh yolk after the freeze–thaw process. These findings suggest that exopeptidase treatment is a promising approach for controlling freeze–thaw-induced gelation in egg yolk, supporting its wider use in frozen and processed egg products. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function (2nd Edition))
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16 pages, 1993 KB  
Article
Probing the Small, Medium and Large Amplitude Rheological Properties of Cherry Jell-O® as a Model System for Edible Gels
by Ozge Ata, Gamze Yazar, Harrison Helmick, Elise Whitley, Sebnem Tavman and Jozef L. Kokini
Gels 2026, 12(4), 295; https://doi.org/10.3390/gels12040295 - 1 Apr 2026
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Abstract
This study investigated the linear and nonlinear viscoelastic properties of cherry Jell-O® samples through oscillatory shear methods including small-amplitude (SAOS), medium-amplitude (MAOS), and large-amplitude (LAOS) experiments. Cherry Jell-O® showed solid-like gel behavior (tanδ < 1) up to γ0:160%. The [...] Read more.
This study investigated the linear and nonlinear viscoelastic properties of cherry Jell-O® samples through oscillatory shear methods including small-amplitude (SAOS), medium-amplitude (MAOS), and large-amplitude (LAOS) experiments. Cherry Jell-O® showed solid-like gel behavior (tanδ < 1) up to γ0:160%. The sample transitioned into nonlinear behavior above γcri: 16% and was classified as type III (weak strain overshoot). Chebyshev coefficients revealed that the samples exhibited strain-stiffening (e3/e1 > 0) and shear-thickening (v3/v1 > 0) intracycle behavior in the nonlinear region. Both elastic and viscous Lissajous–Bowditch curves showed distortions from elliptical trajectories in the nonlinear region. FTIR spectra showed LAOS deformation-induced structural changes, particularly in the Amide I and Amide II regions. Tanδ decreased below 1 upon the removal of the LAOS deformation. These findings showed that although LAOS deformation induced molecular changes in the cherry Jell-O® samples, their elasticity was largely preserved by a strong, resilient network. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function (2nd Edition))
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16 pages, 4673 KB  
Article
Color Development in Carotenoid-Enriched Bigels: Effects of Extraction Method, Saponification, and Oleogel-to-Hydrogel Ratios on CIELAB Parameters
by Caroline Ramos-Souza, Daniel Henrique Bandoni and Veridiana Vera de Rosso
Gels 2025, 11(10), 823; https://doi.org/10.3390/gels11100823 - 14 Oct 2025
Cited by 1 | Viewed by 1052
Abstract
Bigels are promising delivery systems for bioactive compounds, combining the properties of hydrogels and oleogels. Pequi carotenoids, characterized by their natural yellow fluorescence, hold potential to replace the artificial dye tartrazine in foods while simultaneously enhancing their functional properties. This study developed food-grade [...] Read more.
Bigels are promising delivery systems for bioactive compounds, combining the properties of hydrogels and oleogels. Pequi carotenoids, characterized by their natural yellow fluorescence, hold potential to replace the artificial dye tartrazine in foods while simultaneously enhancing their functional properties. This study developed food-grade bigels with varying oleogel-to-hydrogel ratios (40%, 60%, 80% OG) to assess the pigmentation capacity of pequi carotenoid extracts. Hydrogel contained agar and xanthan gum, while oleogel comprised beeswax, lecithin, sunflower oil, and 400 μg/100 g carotenoid extract. Bigel color was analyzed using the CIELAB system. Linear and multiple regression models were applied to assess the influence of crosslinking time (1 vs. 12 h), extraction solvent (acetone vs. [BMIM][BF4]), saponification, and oleogel ratio on color parameters. The color of the carotenoid-enriched bigels was mainly influenced by the extraction solvent and the oleogel ratio, while saponification and crosslinking time had only minor impacts. Although changes in L*, a*, and b* were observed across samples, ΔE* values generally reflected low perceptibility. Notably, more evident color differences were associated with variations in solvent type and oleogel ratio. These findings contribute to a better understanding of how formulation parameters influence the pigmentation behavior and support the development of natural, visually appealing functional foods. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function (2nd Edition))
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Review

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20 pages, 3073 KB  
Review
Recent Advances in Functional Nanomaterials for Enhancing Biopolymer-Based Active Food Packaging: A Review
by Rui Zhang, Chuanhuan Liu, Congyu Lin, Hong Zhang, Longwei Jiang and Yingzhu Liu
Gels 2025, 11(11), 905; https://doi.org/10.3390/gels11110905 - 11 Nov 2025
Cited by 3 | Viewed by 1628
Abstract
Food packaging serves a pivotal role in daily life, facilitating the efficient transportation of food and extending its shelf life. Petroleum-derived plastic packaging is extensively employed; however, its non-biodegradable nature poses significant environmental pollution and ecological degradation. Natural polymers (e.g., proteins such as [...] Read more.
Food packaging serves a pivotal role in daily life, facilitating the efficient transportation of food and extending its shelf life. Petroleum-derived plastic packaging is extensively employed; however, its non-biodegradable nature poses significant environmental pollution and ecological degradation. Natural polymers (e.g., proteins such as gelatin and corn gluten protein; polysaccharides including pectin, chitosan, starch, cellulose, and alginate) and synthetic polymers (e.g., polyvinyl alcohol, polylactic acid, and polyhydroxyalkanoates) can be utilized to fabricate food packaging films, thereby achieving green and eco-friendly objectives. Nevertheless, the inferior mechanical strength and inadequate antibacterial activity of biopolymer-based packaging have restricted their practical applications. In recent years, nanomaterials (e.g., nanoparticles, nanotubes, nanofibers, and nanosheets) have been employed to enhance the performance of food packaging, emerging as a research hotspot. Notably, nanoparticles possess unique properties, including a high specific surface area, excellent dispersibility, and multifunctionality, which enables them to be easily incorporated into film matrices. Owing to their unique chemical structures, nanoparticles form strong interactions with film matrices, leading to a denser spatial structure. This not only markedly enhances the mechanical strength of the films, but also simultaneously improves their antibacterial and antioxidant capabilities. This review classifies and summarizes common nanomaterials based on their chemical compositions, providing a theoretical foundation and technical reference for the future development and application of nanomaterials in the field of bio-based active food packaging. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function (2nd Edition))
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Other

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8 pages, 1196 KB  
Brief Report
Comparative Analysis of Gel Properties of Sodium Citrate-Treated Giant Squid and Pork for Surimi Production
by Hongliang Mu and Zufang Wu
Gels 2025, 11(11), 893; https://doi.org/10.3390/gels11110893 - 6 Nov 2025
Viewed by 744
Abstract
The giant squid, despite its abundance as a resource, is underutilized for surimi production due to its distinctive odor and poor gel-forming ability. While soaking (e.g., in sodium citrate) can alleviate the odor, its impact on the gel properties remains unclear. This study [...] Read more.
The giant squid, despite its abundance as a resource, is underutilized for surimi production due to its distinctive odor and poor gel-forming ability. While soaking (e.g., in sodium citrate) can alleviate the odor, its impact on the gel properties remains unclear. This study employed a comparative approach using pork, a benchmark for high-quality gels, to critically evaluate the gel properties of deodorized giant squid. The rheological, textural, and microstructural properties, as well as the water-holding capacity and water distribution, of squid (after sodium citrate soaking) and pork gels were compared. The results demonstrated that the squid gels exhibited a significantly lower storage modulus and higher tan δ value than pork gels, indicating inferior rheological properties. After cooking, the squid gel exhibited a bent shape and markedly lower hardness (approximately 259.78 g) and chewiness (approximately 226.09 g) compared to the pork gels (approximately 3305.92 g and 2781.27 g, respectively). Microstructurally, the squid gels presented a coarse, porous, and discontinuous network with larger pores, contrasting sharply with the fine, dense, and uniform matrix of the pork gels. Correspondingly, the squid gels had inferior water-holding capacity and a higher proportion of free water. This comparison demonstrates that the gel from sodium citrate-soaked giant squid is weak. More importantly, it provides mechanistic insights by highlighting the specific structural and hydration deficiencies responsible for its poor performance. The findings underscore that targeted strategies to modify the protein network are necessary for the effective utilization of giant squid in surimi production. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function (2nd Edition))
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