Food Gels: Gelling Process and New Applications
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 2766
Special Issue Editors
Interests: muscle food preservation; processing; gelation properties
Interests: meat and meat products; quality improvement; forest food; functional factor; food gels
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Many natural biopolymers are derived from muscle foods, and structure variations of these gellants may have a significant impact on creating molecular structures of gels with predictable functionality. The investigation of the gelation mechanism and the improvement in the gelation characteristics of animal-sourced proteins during processing and storage have represented hot research topics in the muscle food industry in recent years. At the same time, the creation and application of novel gel-based materials have brought new benefits to the food industry, especially in terms of preservation.
We have organized this Special Issue on “Food Gels: Gelling Process and New Applications” to summarize recent developments in the formation mechanism of food gels, the improvement in gelation properties, and the functionalization and potential applications of novel food gels, among many other relevant issues. We are looking forward to receiving fresh data and reviews on food gels from both experimental and theoretical perspectives.
Dr. Xin Du
Dr. Fangfei Li
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
- muscle food
- biopolymers
- protein
- gelation properties
- development of novel food gels
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