Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends (2nd Edition)
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".
Deadline for manuscript submissions: 30 May 2026 | Viewed by 277
Special Issue Editors
Interests: food chemistry; physicochemical analysis; food waste; waste management; bioactive compounds; modeling and optimization; oleogels
Special Issues, Collections and Topics in MDPI journals
Interests: food biochemistry; food analysis; by-products valorization; innovative products; polyphenols; antioxidant properties; rheological properties
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Recently, there has been a growing interest in oleogels, bigels, and emulgels as promising alternatives to trans and saturated fats. Oleogels are fat-like solid oil gels developed from sunflower, grape seed, linseed, olive, soybean, corn, and other oils; and oleogelators such as waxes (beeswax, carnauba wax, sunflower wax, beeswax of rice bran), phytosterols or plant sterols, fatty acids and monoglycerides, proteins (soy protein, whey protein, gelatin) and polysaccharides (agar, xanthan gum, pectin). Consumer demand for healthy products can be met by using oleogels with a superior fatty acid composition, which can be easily manufactured and used in food products. Bigels are a combination of hydrogel and organogel, with high physical stability, which can be used in the food industry as a substitute for solid fats (in sausages, burgers, cookies, and chocolate) and as “smart” food packaging materials. The emulgel matrix is a complex colloidal system obtained by replacing the hydrogel phase (partially or totally) with an emulsion. Emulgels could be used in the food industry when semi-solid or highly viscous texture is required. The current Special Issue aims to provide an opportunity for researchers to publish their results concerning the oil structuring techniques, oleogels, bigels, and emulgels characterization (structural behavior of oil–oleogelator networking, oil binding, and emulsification potential, textural properties, rheological attributes, color, thermal properties and bio-functional characteristics, phytochemical composition and bio-active properties, in vitro digestibility); oleogel, bigel and emulgel applications in chocolate and confectionery, bakery, meat, dairy, and other food products (with analyses of rheology, microstructure, color, texture and sensory attributes).
In the second edition of this Special Issue, we also encourage the submission of original research articles, reviews, and short communications about “Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends”.
Dr. Cristina Ghinea
Dr. Ana Leahu
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
- oleogels
- bigels
- emulgels
- food
- oleogelators
- textural properties
- rheological attributes
- sensory evaluation
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