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Food Gels: Fabrication, Characterization, and Application
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Food Gels: Fabrication, Characterization, and Application

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: 31 August 2025 | Viewed by 8494

Special Issue Editor

Dr. Hao Cheng

E-Mail Website
Guest Editor
1. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: bioactive components; proteins; polysaccharides; synergism; biopolymer-based delivery system; in vitro digestion; functional additives and foods

Special Issue Information

Dear Colleagues,

Food gels usually fabricated with proteins, polysaccharides, and lipids are a kind of viscoelastic system capable of entrapping water (hydrogels), oil (oleogels), and air (aerogels) in their three-dimensional networks. Food gels are essential for modern food formulation design and production due to their versatile functional properties, such as in modifying food structures with the desired appearance, sensory, and texture; incorporating bioactive compounds in food products with high physicochemical stability and bioavailability; creating personal foods with specific shapes through the 3D printing technique; replacing fat for the decreased excessive intake of saturated fatty acids, cholesterol, and calories; and maintaining metastable food structures and extending shelf-life. The appropriate design of food gels can not only improve food quality and personality but also improve the nutrition and health benefits of foods.

However, owing to the increased complexity of food gels formulated with biopolymers compared with the model behavior of synthetic polymer gels, the relationship between the material selection, fabrication strategy, microstructure, and mechanical and functional properties in specific food systems is still not well clarified. Furthermore, as scientific research rarely considers practical aspects, we must investigate how to fill in the gap between theory and practice for scaling up the production of innovative gel-based foods with improved characteristics and functionalities.

We invite you to submit your latest research findings or review articles to this Special Issue, which will bring together current research concerning food gels (e.g., hydrogels, oleogels, aerogels, emulsion gels, and bigels) regarding the formulation design, fabrication protocols, structure–property relationship, and application in the food industry.

Dr. Hao Cheng
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 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

  • food gels
  • proteins
  • polysaccharides
  • lipids
  • formulation and structure design
  • structure–property relationship
  • gel-based foods

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Published Papers (6 papers)

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Research

Jump to: Review

13 pages, 3042 KiB  
Article
A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream Nemipterus virgatus Surimi Gel
by Ryoko Nakamizo, Tatsuya Hayashi, Yuri Kominami and Hideki Ushio
Gels 2025, 11(5), 348; https://doi.org/10.3390/gels11050348 - 8 May 2025
Viewed by 188
Abstract
Surimi gel, a type of hydrocolloidal food, is formed through the gelation of fish meat proteins. Myosin heavy chain (MHC), a key myofibrillar protein, plays a crucial role in the formation of the gel network via both transglutaminase (TGase)-catalyzed and non-enzymatic polymerization. Gel [...] Read more.
Surimi gel, a type of hydrocolloidal food, is formed through the gelation of fish meat proteins. Myosin heavy chain (MHC), a key myofibrillar protein, plays a crucial role in the formation of the gel network via both transglutaminase (TGase)-catalyzed and non-enzymatic polymerization. Gel disintegration in surimi is primarily attributed to the proteolytic degradation of MHC. This study focused on golden threadfin bream Nemipterus virgatus, a species characterized by low TGase activity and high protease activity at elevated temperatures. We investigated the competition between non-enzymatic polymerization and proteolytic degradation of MHC and their effects on gel mechanical properties using a mathematical model. A mathematical model based on kinetic reactions accurately reflected the changes in MHC observed through SDS-PAGE analysis during N. virgatus gel disintegration. Our results indicate that not only unpolymerized but also polymerized MHC was significantly degraded, which substantially contributed to the reduction in the mechanical properties of the N. virgatus surimi. Mathematically understanding the dynamics of MHC in surimi during heating helps promote the utilization of noncommercial fish species for surimi processing by enabling better control over surimi gel properties. Full article
(This article belongs to the Special Issue Food Gels: Fabrication, Characterization, and Application)
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20 pages, 6533 KiB  
Article
High-Quality Application of Crayfish Muscle in Surimi Gels: Fortification of Blended Gels by Transglutaminase
by Hongyi Wang, Qiang Li, Mengru Yang, Hong Wang, Mengtao Wang, Lin Lin and Jianfeng Lu
Gels 2025, 11(3), 204; https://doi.org/10.3390/gels11030204 - 14 Mar 2025
Viewed by 432
Abstract
The application of crayfish muscle in surimi products is a potential way to promote their processing and ensure that it is of a high value. In this study, a one-way completely randomized design was used to prepare mixed surimi gels with different proportions [...] Read more.
The application of crayfish muscle in surimi products is a potential way to promote their processing and ensure that it is of a high value. In this study, a one-way completely randomized design was used to prepare mixed surimi gels with different proportions of crayfish muscle. The effect of transglutaminase (TGase) on the improvement in the structural properties, water-binding capacity, micromorphology and protein conformation of blended gels was explored using mass spectrometry, centrifugation, scanning electron microscopy, and Fourier transform infrared spectroscopy. The results of thus study were analyzed by one-way ANOVA showed that in the absence of TGase, crayfish muscle made the microstructure of the blended gel looser and rougher, with a reduction in the strength of the gel and a decrease in the water holding capacity. The addition of 0.6% TGase was able to ameliorate this negative effect by promoting the formation of key chemical bonds and changes in protein conformation, which ultimately led to the enhancement of the crayfish–surimi blended gel properties. Practically, this study provides a viable strategy for incorporating crayfish into surimi products, enabling the development of novel, high-quality seafood products with improved texture and moisture retention, thereby enhancing consumer appeal and reducing waste in crayfish processing. Full article
(This article belongs to the Special Issue Food Gels: Fabrication, Characterization, and Application)
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23 pages, 1596 KiB  
Article
Physicochemical and Functional Properties of Yanbian Cattle Bone Gelatin Extracted Using Acid, Alkaline, and Enzymatic Hydrolysis Methods
by Song Zhang, Duanduan Zhao, Lu Yin, Ruixuan Wang, Zhiyan Jin, Hongyan Xu and Guangjun Xia
Gels 2025, 11(3), 186; https://doi.org/10.3390/gels11030186 - 7 Mar 2025
Viewed by 1037
Abstract
Yanbian cattle, a high-quality indigenous breed in China, were selected due to their unique biological characteristics, underutilized bone byproducts, and potential as a halal-compliant gelatin source, addressing the growing demand for alternatives to conventional mammalian gelatin in Muslim-majority regions. This study investigates the [...] Read more.
Yanbian cattle, a high-quality indigenous breed in China, were selected due to their unique biological characteristics, underutilized bone byproducts, and potential as a halal-compliant gelatin source, addressing the growing demand for alternatives to conventional mammalian gelatin in Muslim-majority regions. This study investigates the physicochemical and functional properties of gelatin extracted from Yanbian cattle bones using three different methods: acid, alkaline, and papain enzymatic hydrolysis. The extraction yields and quality of gelatin were evaluated based on hydroxyproline content, gel strength, viscosity, amino acid composition, molecular weight distribution, and structural integrity. Specifically, A gelatin, prepared using 0.075 mol/L hydrochloric acid, achieved the highest yield (18.64%) among the acid-extraction methods. B gelatin, extracted with 0.1 mol/L sodium hydroxide, achieved the highest yield (21.06%) among the alkaline-extraction methods. E gelatin, obtained through papain hydrolysis, exhibited the highest yield (25.25%) among the enzymatic methods. Gelatin extracted via papain enzymatic hydrolysis not only retained better protein structure but also exhibited higher hydroxyproline content (19.13 g/100 g), gel strength (259 g), viscosity (521.67 cP), and superior thermal stability. Structural analyses conducted using SDS-PAGE, GPC, FTIR, XRD, and CD spectroscopy confirmed that papain extraction more effectively preserved the natural structure of collagen. Furthermore, amino acid composition analysis revealed that gelatin extracted via papain hydrolysis contained higher levels of essential residues, such as glycine, proline, and hydroxyproline, emphasizing the mild and efficient nature of enzymatic treatment. These findings suggest that, compared with acid and alkaline extraction methods, enzymatic hydrolysis has potential advantages in gelatin production. Yanbian cattle bone gelatin shows promise as an alternative source for halal gelatin production. This study also provides insights into optimizing gelatin production to enhance its functionality and sustainability. Full article
(This article belongs to the Special Issue Food Gels: Fabrication, Characterization, and Application)
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17 pages, 1578 KiB  
Article
Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage
by Qiang Zou, Yuhan Zheng, Yudie Liu, Linghui Luo, Yuyou Chen, Guilian Ran and Dayu Liu
Gels 2024, 10(10), 643; https://doi.org/10.3390/gels10100643 - 9 Oct 2024
Viewed by 1733
Abstract
The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods. In this study, a composite matrix emulsion gel was prepared with soy protein isolate (SPI) and different concentrations [...] Read more.
The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods. In this study, a composite matrix emulsion gel was prepared with soy protein isolate (SPI) and different concentrations of cassia bean gum (CG), and then the selected emulsion gel was applied to meat sausage as a fat substitute to explore its stability. Our results showed that the hardness, chewiness, viscosity, shear stress, and G′ and G″ moduli of the emulsion gel increased considerably with the cassia bean gum concentration, the thickness of the emulsion gel increased, and the pore size decreased. The gel strength of the 1.75% CG/SPI emulsion gel was the highest, which was 586.91 g. The elasticity was 0.94 mm, the masticability was 452.94 mJ, and the water-holding capacity (WHC) was 98.45%. Then, the 1.75% CG/SPI emulsion gel obtained via screening was applied as a fat substitute in meat sausage. With an increase in the substitution amount, the cooking loss, emulsification stability, pH, color difference, texture, and antioxidant activity of the meat sausage before and after freezing and thawing increased first and then decreased. The indexes of meat sausage with 50% fat replacement were not considerably different from those of full-fat meat sausage. This study can provide a theoretical basis for the application of plant-derived emulsified gel systems as fat substitutes in meat sausage. Full article
(This article belongs to the Special Issue Food Gels: Fabrication, Characterization, and Application)
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Review

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17 pages, 2814 KiB  
Review
Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels
by Noman Walayat, María Blanch and Helena M. Moreno
Gels 2025, 11(2), 142; https://doi.org/10.3390/gels11020142 - 17 Feb 2025
Viewed by 1174
Abstract
Surimi-based products are nutritionally valuable due to their essential amino acid composition, their content of high-quality proteins with excellent digestibility, and their low fat content. However, to achieve the desired texture, a significant amount of salt (1–3%) must be added, which could compromise [...] Read more.
Surimi-based products are nutritionally valuable due to their essential amino acid composition, their content of high-quality proteins with excellent digestibility, and their low fat content. However, to achieve the desired texture, a significant amount of salt (1–3%) must be added, which could compromise their health benefits. This study provides an overview of surimi production, the gelation mechanism of myosin, and the most relevant gelation enhancers that could be used in manufacturing low-salt surimi-based products. Reducing the salt content in surimi-based products presents a significant challenge for the industry, not only from technological and sensory perspectives but also in response to the growing demand of consumers for healthier food options. So, this manuscript highlights several strategies for achieving optimal quality characteristics in relation to functional properties for the surimi products industry. In addition, surimi as a raw material is often misunderstood by consumers, who may question its nutritional value and, consequently, its consumption. Therefore, it is crucial to thoroughly explain the processing of this raw material and emphasize the importance of proper myofibrillar protein gelation to develop high-value surimi-based products. Full article
(This article belongs to the Special Issue Food Gels: Fabrication, Characterization, and Application)
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22 pages, 1407 KiB  
Review
Emulsion Structural Remodeling in Milk and Its Gelling Products: A Review
by Dexing Yao, Le-Chang Sun, Ling-Jing Zhang, Yu-Lei Chen, Song Miao, Ming-Jie Cao and Duanquan Lin
Gels 2024, 10(10), 671; https://doi.org/10.3390/gels10100671 - 21 Oct 2024
Viewed by 3220
Abstract
The fat covered by fat globule membrane is scattered in a water phase rich in lactose and milky protein, forming the original emulsion structure of milk. In order to develop low-fat milk products with good performance or dairy products with nutritional reinforcement, the [...] Read more.
The fat covered by fat globule membrane is scattered in a water phase rich in lactose and milky protein, forming the original emulsion structure of milk. In order to develop low-fat milk products with good performance or dairy products with nutritional reinforcement, the original emulsion structure of milk can be restructured. According to the type of lipid and emulsion structure in milk, the remolded emulsion structure can be divided into three types: restructured single emulsion structure, mixed emulsion structure, and double emulsion structure. The restructured single emulsion structure refers to the introduction of another kind of lipid to skim milk, and the mixed emulsion structure refers to adding another type of oil or oil-in-water (O/W) emulsion to milk containing certain levels of milk fat, whose final emulsion structure is still O/W emulsion. In contrast, the double emulsion structure of milk is a more complicated structural remodeling method, which is usually performed by introducing W/O emulsion into skim milk (W2) to obtain milk containing (water-in-oil-in-water) W1/O/W2 emulsion structure in order to encapsulate more diverse nutrients. Causal statistical analysis was used in this review, based on previous studies on remodeling the emulsion structures in milk and its gelling products. In addition, some common processing technologies (including heat treatment, high-pressure treatment, homogenization, ultrasonic treatment, micro-fluidization, freezing and membrane emulsification) may also have a certain impact on the microstructure and properties of milk and its gelling products with four different emulsion structures. These processing technologies can change the size of the dispersed phase of milk, the composition and structure of the interfacial layer, and the composition and morphology of the aqueous phase substance, so as to regulate the shelf-life, stability, and sensory properties of the final milk products. This research on the restructuring of the emulsion structure of milk is not only a cutting-edge topic in the field of food science, but also a powerful driving force in promoting the transformation and upgrading of the dairy industry to achieve high-quality and multi-functional dairy products, in order to meet the diversified needs of consumers for health and taste. Full article
(This article belongs to the Special Issue Food Gels: Fabrication, Characterization, and Application)
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