Preparation, Structure-Property Relationships, and Applications of Emulsion Gels
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Analysis and Characterization".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 191
Special Issue Editors
Interests: starch modification; emulsion; soft matter; hydrocolloid
Interests: starch; polysaccharides: hydrocolloids; bioactive compounds
Interests: hydrocolloids gels; structure-function relationship of hydrocolloids; molecular assemblies; formulations; emulsion technology; encapsulation and radiation chemistry of hydrocolloids
Interests: fruit and vegetable vacuum frying and drying technology; storage stability of fried food; quality analysis of frying oil; special fruit and vegetable juice processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Emulsion gels represent a unique class of materials that combine the properties of oil-water biphasic systems and gel networks, offering distinct structural and functional attributes. The preparation of emulsion gels often involves interactions between colloidal droplets and gel-forming agents resulting in matrices with semi-solid rheological behavior. Depending on their composition, these systems can serve a variety of applications, such as food structuring agents, delivery vehicles in pharmaceuticals, and components in personal care.
Despite the promising potential of emulsion gels, challenges remain in exploring their structure-property relationships, optimizing their stability, and expanding their application in emerging fields. Understanding the role of interfacial phenomena, gelation kinetics, and the influence of external factors on emulsion gel properties is essential for driving advancements in the field.
The current special issue aims to highlight the latest advancements in the preparation, characterization, and application of emulsion gels. Potential topics include, but are not limited to:
- Exploring gelling agents and their roles in emulsions;
- Fundamental studies on emulsion gel formation;
- Understanding the microstructure and its influence on the functional properties;
- Applications of emulsion gels;
- Advanced characterization techniques.
It is our pleasure to invite you to submit manuscripts to this issue, and contribute to address research gaps, propose novel methodologies, and explore interdisciplinary applications.
Dr. Peilong Li
Dr. Tongze Zhang
Prof. Dr. Saphwan Al-Assaf
Prof. Dr. Liuping Fan
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
- emulsion
- gel
- polymer
- oil
- rheology
- interfacial phenomena
- microstructure
- food structuring
- bioactive delivery
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