Recent Advances on the Use of Different Gels Type in the Food Industry (2nd Edition)
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".
Deadline for manuscript submissions: 31 July 2026 | Viewed by 9
Special Issue Editors
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food composition and analysis; bioactive compounds; fruit and vegetable by-products; antioxidants; functional foods; food gels
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Gels, in the basic form of hydrogels, oleogels, emulsion gels, and/or bigels, have been widely utilized in food formulations to improve quality attributes. The formation of gels involves processes such as heating, cooling, or ion-induced cross-linking. These methods alter the molecular structure of the gel-forming ingredients, inducing the formation of a network that traps liquid within it, resulting in a desired gel consistency. The texture of the gel can be modified by adjusting factors such as the concentration of the gel-forming ingredients, pH level, and temperature. Their versatility and ability to improve food quality from technological and nutritional perspectives make them an essential component of many foods enjoyed by consumers worldwide, and they therefore play a crucial role in the food industry.
This Special Issue, “Recent Advances on the Use of Different Gels Type in the Food Industry (2nd Edition)”, comprehensively discusses the various applications of and advancements in the production and use of different types of gels in food products to improve their quality, such as their composition; functional, nutritional, and sensory characteristics; microstructure; and rheological and textural properties. We intend for key actors in the field will contribute to this discussion according to their particular areas of expertise, covering different types of gels such as hydrogels, oleogels, emulgels, and nanogels.
We look forward to receiving your submissions.
Prof. Dr. Georgiana Gabriela Codină
Prof. Dr. Violeta Nour
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
- gel formation
- oleogels
- gelling process
- gelation
- gels characteristics
- food products
- microstructure analysis
- textural properties
- rheological properties
- nutritional value
- new products development-derived products
- health benefits
- processing
- consumer acceptance
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