Functional Properties and Applications of Edible Gels
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".
Deadline for manuscript submissions: 31 August 2026 | Viewed by 642
Special Issue Editor
Interests: encapsulation systems; structuring vegetable oils; colloidal systems; food science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue focuses on recent advances in the design, characterization, and application of edible gels as multifunctional platforms for modern food systems. Particular emphasis is placed on the development of complex colloidal delivery systems, including hydrogels, oleogels, bigels, aerogels, emulgels, and gelled emulsions, which offer innovative strategies for the encapsulation, protection, and controlled release of bioactive compounds, while improving nutritional profiles and maintaining the texture, stability, and sensory quality of food products.
Emerging technologies, such as high-pressure processing, ultrasound, cold plasma, and 3D food printing, are highlighted for their ability to modulate the functionality of food matrices. These approaches enable precise tailoring of gel microstructure and network interactions, leading to enhanced mechanical, rheological, and functional properties without compromising product quality.
A strong focus is placed on oral processing, digestion, tribology, and rheology, providing interdisciplinary insights into the interactions of edible gels with the oral environment and the gastrointestinal tract. Understanding lubrication mechanisms, structural breakdown, and nutrient bioaccessibility is essential for designing next-generation functional foods with targeted delivery and enhanced bioavailability.
This Special Issue also explores the design of novel food structures that deliver health-promoting functionalities, with particular attention placed on clean-label and sustainable solutions. Recent advances in plant-based foods are showcased, including protein- and polysaccharide-based gels derived from alternative plant sources, addressing the growing demand for sustainable, ethical, and health-oriented food products. Overall, this Special Issue presents cutting-edge research that bridges fundamental science and practical applications in edible gel technologies.
Dr. Eduardo Morales
Guest Editor
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
- gel structure
- colloidal delivery systems
- oral processing and in vitro digestion
- plant-based gel matrices
- edible gel applications
- sustainable functional foods
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