Development of Gels and Gelatin in Food Products

Dear Colleagues,

Gel applications in food have a long history. The core of their development lies in creating diverse textures ranging from tender to elastic- or water-based gelation, thereby significantly enriching and enhancing the sensory experience and functionality of food. Gel systems are fundamental to constructing food texture, stabilizing structure, and delivering functional ingredients. Traditionally, animal-derived gelatin has dominated confectionery, dairy, and meat products due to its unique thermoreversibility, excellent film-forming ability, and melt-in-the-mouth sensory properties. However, growing consumer demand for clean labels, sustainability, and specific diets (e.g., vegetarian, halal), coupled with fluctuations in raw material supply and cost, is driving a profound transformation in this field. The current research focus has expanded beyond the singular use of gelatin to extensively explore plant-based hydrocolloids (e.g., carrageenan, pectin, starch, hydrocolloid complexes), protein gels (e.g., dairy, soy), and novel gelling technologies (e.g., physical modification, enzymatic cross-linking). These alternative or composite systems aim to mimic or even surpass the functional properties of gelatin while meeting the higher demands of the modern food industry for health, safety, and sustainability.

The central focus of this field lies in the precise design and control of the "function–structure–property" relationship. Specific hotspot directions include the following:

• Development and Optimization of Novel Gelling Agents: Exploring sustainable sources of plant, algal, or microbial hydrocolloids, and improving their gelling performance through physical, chemical, or biological means.
• Clean Label and Clean Formulation: Reducing or eliminating artificial additives by leveraging the synergistic effects of natural gums to build stable gel systems.
• Nutrition and Functionality Enhancement: Developing gel systems as protective and controlled-release carriers for active ingredients (probiotics, vitamins, polyphenols, etc.) for functional foods.
• Texture Innovation and Sensory Experience: Designing novel food textures through gel science to meet personalized nutrition and the needs of specific groups (e.g., patients with dysphagia).
• Application of Advanced Processing Technologies: Investigating the use of new technologies like 3D printing, electrospinning, and cold plasma for creating complex gel structures and improving functional properties.
• Sustainability and Circular Economy: Developing biopolymer gels from food processing by-products (e.g., fruit peels, seed residues, collagen peptides) to enhance value chains.

This Special Issue aims to compile the latest research and insights in food gel science, covering, but not limited to, the following topics:

• Fundamental Research and Innovation: Gelation mechanisms, structural characterization, rheological and textural properties, model prediction.
• Material Science: Development, modification, functionalization of novel animal–plant–microbial gelling agents, and composite gel systems.
• Technological Applications: Innovative applications of gels in meat analogues, dairy products, confectionery, baked goods, beverages, coatings, and edible films.
• Nutrition and Health: Smart or responsive gel systems for nutrient delivery, controlled release, and improved gut health.
• Sustainable Development: Gel development based on the valorization of by-products; life cycle assessment of gel-based products.
• Interdisciplinary Frontiers: Exploration of food gel applications in emerging fields such as cultured meat, space food, and personalized nutrition.

We invite the submission of original research articles, reviews, and short communications that will contribute to advancing our understanding of food gel processing and design.

We look forward to receiving submissions from researchers across academia and industry worldwide to collectively advance food gel science toward a more innovative, sustainable, and health-oriented future.

Dr. Qi Xu
Prof. Dr. Yongguo Jin
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-anonymized 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.

• gel formation and mechanisms
• plant-based gels
• animal-based gels
• innovative functional gel food
• food product applications