Food Hydrocolloids and Hydrogels: Rheology and Texture Analysis

Dear Colleagues,

This Special Issue focuses on advancing our understanding of the rheological behaviour of food hydrocolloids and hydrogels, and how this behaviour impacts texture and functionality across various stages of food processing—from formulation to final product. The relationship between rheology and the sensory perception of food is a critical aspect of food science, influencing both the manufacturing process and consumer experience. This Special Issue will highlight key challenges and innovations in this field, with particular attention being placed on plant-based food products, where hydrocolloids are often used to improve texture and stability.

Food hydrocolloids, such as polysaccharides and proteins, play a crucial role in structuring food products, stabilizing emulsions, and improving mouthfeel. However, understanding the complex relationship between their microstructure, flow behaviour, and resulting texture remains a significant challenge. This Special Issue will focus on exploring how rheological properties influence texture perception, product stability, and processing behaviour in various food systems.

Key focus areas include, but are not limited to, the following:

• The relationship between rheological behaviour and texture perception in hydrogel-based food systems.
• The role of hydrocolloids in plant-based food products, with a focus on their function as texture modifiers.
• Rheological challenges in food manufacturing, such as shear-thinning behaviour, gelation kinetics, and stability during storage.
• Understanding microstructure–rheology relationships, with implications for designing novel food structures with targeted textures and functionalities.
• The role of hydrocolloids in achieving clean-label and sustainable food formulations, addressing consumer demand for healthier, more natural products.

Given the broad scope of food hydrocolloids, this Special Issue will feature selected examples that highlight the complexity and versatility of these materials, with a particular emphasis on how rheological insights can improve product development and innovation. For instance, we aim to explore how hydrocolloids can mimic the texture of animal-derived products in plant-based alternatives or how their gelation properties can be optimized to achieve desirable product stability during storage and transport.

By focusing on the practical and theoretical challenges in hydrocolloid rheology, this Special Issue aims to provide a valuable resource for both academics and industry professionals working to develop innovative, functional food products.

We hope that this Special Issue will stimulate further research and collaborations in the field, addressing current challenges and paving the way for future advancements in food texture analysis and hydrocolloid applications.

Dr. Osama Maklad
Prof. Dr. Aline Miller
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.

• food hydrocolloids
• hydrogels
• rheology
• texture analysis
• viscoelasticity
• gelation
• gelling agents
• emulsifiers
• protein–polysaccharide interactions
• biopolymer networks