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Gels
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Food Gels: Structure and Function
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Food Gels: Structure and Function

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

Deadline for manuscript submissions: 30 August 2025 | Viewed by 12688

Special Issue Editors

Dr. Longwei Jiang

E-Mail Website
Guest Editor
College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
Interests: biomass resource utilization; resource utilization of by-products; processing of agricultural products; physicochemical characterization; natural product
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Qian Liu

E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: meat products processing; gelling properties; quality profiles; novel processing technologies; functional meat products; clean label; consumer perception
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Lili Ren

E-Mail Website
Guest Editor
Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
Interests: polymer materials; polymer chains; crystal structure; crystallization; crystallization process; X-ray diffraction; glass transition temperature; chain flexibility
Special Issues, Collections and Topics in MDPI journals
Dr. Xiaoxia Yan

E-Mail Website
Guest Editor
College of Food Science and Engineering, Jilin University, Changchun 130062, China
Interests: polysaccharide; nanomaterials; nanotechnology; protein

Special Issue Information

Dear Colleagues,

Due to their good biocompatibility, biodegradability, nutritional properties and edibility, gels have attracted increasing interest in the food field, especially in the field of proteins and polysaccharides. With the improvement of living standards, people's demand for nutrient-rich, safe, reliable, versatile and even personalized food is increasing day by day. Therefore, gels with unique advantages are of great significance in food applications. As a functional food, hydrogels have potential applications in food packaging, satiating gels, nutrient delivery systems, food pigment adsorption and food safety monitoring. Gels are often used to improve the storage quality of food and are also used for non-destructive testing of food quality. Hydrocolloids can be used both to improve the rheological and textural properties of foods and as fat substitutes. According to the logic that the "structure determines function", it is believed that rational design of structures can effectively regulate the functions and applications of hydrogels. This Special Issue focuses on the structure, chemical and physicochemical characterization, rheological properties, interface properties, film forming properties, health and applications of food gels. The focus of this Special Issue includes the above aspects but is not limited to this. We invite you to share your latest research and topical comments on food gels by contributing to this Special Issue as we work together to advance food hydrocolloids.

Dr. Longwei Jiang
Prof. Dr. Qian Liu
Prof. Dr. Lili Ren
Dr. Xiaoxia Yan
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

  • food gels
  • polymers
  • polysaccharide
  • protein
  • structure
  • chemical and physicochemical characterization
  • film-forming properties
  • food quality
  • food non-destructive testing

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Published Papers (7 papers)

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Research

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21 pages, 3867 KiB  
Article
Influence of Honey Bee Brood Protein on the Hydrophilic, Mechanical, and Thermal Properties of Polysaccharide Gel Films
by Suthaphat Kamthai, Pairote Wiriyacharee, Srisuwan Naruenartwongsakul, Patompong Khaw-on, Aree Deenu, Supakit Chaipoot, Rewat Phongphisutthinant, Kamonwan Tachai and Sawichaya Orpool
Gels 2025, 11(4), 236; https://doi.org/10.3390/gels11040236 - 24 Mar 2025
Viewed by 362
Abstract
Growing concerns over the environmental impact of plastic packaging have driven interest in sustainable alternatives, particularly biopolymer-based films. This study developed ternary-blended polysaccharide gel films composed of carboxymethyl starch (CMS), chitosan (CS), and pectin (PT), with dialdehyde carboxymethyl cellulose (DCMC) as a crosslinker, [...] Read more.
Growing concerns over the environmental impact of plastic packaging have driven interest in sustainable alternatives, particularly biopolymer-based films. This study developed ternary-blended polysaccharide gel films composed of carboxymethyl starch (CMS), chitosan (CS), and pectin (PT), with dialdehyde carboxymethyl cellulose (DCMC) as a crosslinker, and investigated the effects of honey bee brood protein (BBP) (0–0.4% w/v) on their mechanical, barrier, and thermal properties. A completely randomized design (CRD) was employed to evaluate the impact of BBP concentration on film characteristics. Results demonstrated that adding 0.4% BBP enhanced water vapor barrier properties and thermal stability while reducing hydrophilicity. The optimal formulation was observed at 0.1% BBP, providing the highest tensile strength (7.73 MPa), elongation at break (32.23%), and water-absorption capacity (369.01%). The improvements in thermal stability and hydrophilicity were attributed to BBP’s hydrophobic amino acids, which interacted with DCMC to form a denser polymer network, enhancing structural integrity and moisture resistance. Additionally, BBP incorporation contributed to the biodegradability of polysaccharide gel films, improving their environmental sustainability compared to conventional biopolymers. The findings suggest that BBP can serve as a functional additive in polysaccharide-based films, balancing performance and eco-friendliness for applications in biodegradable food and medical packaging. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function)
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12 pages, 3565 KiB  
Article
Impact of Eggshell-Derived Calcium Oxide on Protein Cross-Linking and Gel Properties of Giant Snakehead (Channa micropeltes) Surimi
by Nattaporn Sanboonmee, Kriangsak Bunlue, Apipong Putkham, Hua Li and Sirithon Siriamornpun
Gels 2025, 11(3), 182; https://doi.org/10.3390/gels11030182 - 6 Mar 2025
Viewed by 694
Abstract
This study investigated the effects of calcium oxide (CaO) derived from eggshells on the gelation properties of surimi prepared from giant snakehead (Channa micropeltes). Surimi gels were enriched with CaO at concentrations of 0, 2, 4, 6, 8, and 10 µmol/100 [...] Read more.
This study investigated the effects of calcium oxide (CaO) derived from eggshells on the gelation properties of surimi prepared from giant snakehead (Channa micropeltes). Surimi gels were enriched with CaO at concentrations of 0, 2, 4, 6, 8, and 10 µmol/100 g, and their physicochemical, rheological, and structural characteristics were evaluated. The optimal CaO concentration (6 µmol/100 g) significantly enhanced gel strength by 48.2%, breaking force by 26%, and deformation by 18% compared to the control (p < 0.05). Expressible moisture content decreased from 16.88% to 7.12%, while total sulfhydryl groups were reduced to 5.17 µmol/100 g. Rheological analysis revealed increased storage modulus (G′) and loss modulus (G″), indicating enhanced gel elasticity and viscosity during thermal processing. Scanning electron microscopy (SEM) demonstrated the formation of a compact, uniform gel network with fine pores at the optimal CaO concentration. SDS-PAGE analysis confirmed that CaO promoted transglutaminase (TGase) activity and TGase catalyzes the formation of cross-links between myosin heavy chain (MHC) and disulfide bonds. These results demonstrate the potential of eggshell-derived CaO as a sustainable, cost-effective additive to enhance surimi gel quality. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function)
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17 pages, 7044 KiB  
Article
Rheological and Structural Characterization of Carrageenans during Depolymerization Conducted by a Marine Bacterium Shewanella sp. LE8
by Xiong Li, Chuyi Li, Yizhou Liu, Gang Han, Congyu Lin, Xiaoli Chen and Jian Mao
Gels 2024, 10(8), 502; https://doi.org/10.3390/gels10080502 - 28 Jul 2024
Cited by 3 | Viewed by 1788
Abstract
Carrageenans were widely utilized as thickening and gelling agents in the food and cosmetic industries, and their oligosaccharides have been proven to possess enhanced physicochemical and biological properties. In this study, Shewanella sp. LE8 was utilized for the depolymerization of κ-, ι-, and [...] Read more.
Carrageenans were widely utilized as thickening and gelling agents in the food and cosmetic industries, and their oligosaccharides have been proven to possess enhanced physicochemical and biological properties. In this study, Shewanella sp. LE8 was utilized for the depolymerization of κ-, ι-, and λ-carrageenan under conditions of fermentation. During a 24-h fermentation at 28 °C, the apparent viscosity of κ-, ι-, and λ-carrageenan decreased by 53.12%, 84.10%, and 59.33%, respectively, accompanied by a decrease in storage modulus, and loss modulus. After a 72-h fermentation, the analysis of methylene blue and molecular weight distribution revealed that ι-carrageenan was extensively depolymerized into smaller polysaccharides by Shewanella sp. LE8, while exhibiting partial degradation on κ- and λ-carrageenan. However, the impact of Shewanella sp. LE8 on total sugars was found to be limited; nevertheless, a significant increase in reduced sugar content was observed. The ESIMS analysis results revealed that the purified components obtained through ι-carrageenan fermentation for 72 h were identified as tetrasaccharides, while the two purified components derived from λ-carrageenan fermentation consisted of a hexasaccharide and a tetrasaccharide, respectively. Overall, the present study first reported the depolymerization of ι-and λ-carrageenan by Shewanella and suggested that the Shewanella could be used to depolymerize multiple carrageenans, as well as complex polysaccharides derived from red algae, to further obtain their oligosaccharides. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function)
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12 pages, 2173 KiB  
Article
Comparative Analysis of Gracilaria chouae Polysaccharides Derived from Different Geographical Regions: Focusing on Their Chemical Composition, Rheological Properties, and Gel Characteristics
by Xiong Li, Wanzi Yao, Cebin Hu, Congyu Lin, Lijun You and Jian Mao
Gels 2024, 10(7), 454; https://doi.org/10.3390/gels10070454 - 11 Jul 2024
Cited by 2 | Viewed by 1619
Abstract
Polysaccharides derived from diverse sources exhibit distinct rheological and gel properties, exerting a profound impact on their applicability in the food industry. In this study, we collected five Gracilaria chouae samples from distinct geographical regions, namely Rizhao (RZ), Lianyungang (LYG), Ningde (ND), Beihai [...] Read more.
Polysaccharides derived from diverse sources exhibit distinct rheological and gel properties, exerting a profound impact on their applicability in the food industry. In this study, we collected five Gracilaria chouae samples from distinct geographical regions, namely Rizhao (RZ), Lianyungang (LYG), Ningde (ND), Beihai (BH), and a wild source from Beihai (BHW). We conducted analyses on the chemical composition, viscosity, and rheological properties, as well as gel properties, to investigate the influence of chemical composition on variations in gel properties. The results revealed that the total sugar, sulfate content, and monosaccharide composition of G. chouae polysaccharides exhibit similarity; however, their anhydrogalactose content varies within a range of 15.31% to 18.98%. The molecular weight distribution of G. chouae polysaccharides ranged from 1.85 to 2.09 × 103 kDa. The apparent viscosity of the LYG and BHW polysaccharides was relatively high, whereas that of RZ and ND was comparatively low. The gel strength displayed a similar trend. BHW and LYG exhibited solid-like behavior, while ND, RZ, and BH demonstrated liquid-like characteristics at low frequencies. The redundancy analysis (RDA) analysis revealed a positive correlation between the texture profile analysis (TPA) characteristics and anhydrogalactose. The study could provide recommendations for the diverse applications of G. chouae polysaccharides derived from different geographical regions. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function)
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Review

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26 pages, 2476 KiB  
Review
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
by Yong Guo, Jiacheng Wang, Lianxin Du, Chao Ma, Yan Xu and Xin Yang
Gels 2025, 11(3), 155; https://doi.org/10.3390/gels11030155 - 20 Feb 2025
Viewed by 736
Abstract
In the new global landscape of population, environmental, and energy sustainability, the manufacture of future food products that meet human nutritional and health needs is a major challenge. Biomimetic food, as a new type of food, has made significant progress in the use [...] Read more.
In the new global landscape of population, environmental, and energy sustainability, the manufacture of future food products that meet human nutritional and health needs is a major challenge. Biomimetic food, as a new type of food, has made significant progress in the use of plant proteins and other ingredients to mimic animal food, and it has also achieved important results in sensory and nutritional properties. In the study of biomimetic foods, food colloids play an irreplaceable role as the key framework for building food structures. In this paper, we first review the recent research progress on food colloids in the fields of biomimetic plant-based food, biomimetic animal-based food and 3D printed biomimetic food. Then, the mechanism of action, application effects, and quality improvement strategies of food colloids are deeply analyzed. Finally, the future research directions and application prospects are envisioned. This paper aims to give theoretical support and practical guidance for the development of biomimetic food through the above elaboration, to deal with the current problems in food development by means of the unique properties of food colloids, and to open up new ideas for the application of food colloids in future food innovation, and then to promote the further development of the field of biomimetic food. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function)
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24 pages, 6049 KiB  
Review
Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances
by Yong Guo, Chao Ma, Yan Xu, Lianxin Du and Xin Yang
Gels 2024, 10(11), 735; https://doi.org/10.3390/gels10110735 - 13 Nov 2024
Cited by 6 | Viewed by 3432
Abstract
Hydrogels have a unique three-dimensional network that can create a good environment for the loading of functional compounds; hence, they have considerable potential in the delivery of bioactive substances. Natural macromolecular substances (proteins, polysaccharides) have the features of low toxicity, degradability, and biosafety; [...] Read more.
Hydrogels have a unique three-dimensional network that can create a good environment for the loading of functional compounds; hence, they have considerable potential in the delivery of bioactive substances. Natural macromolecular substances (proteins, polysaccharides) have the features of low toxicity, degradability, and biosafety; thus, they can be employed in the manufacture of hydrogels in the food sector. With its customizable viscoelastic and porous structure, hydrogels are believed to be good bioactive material delivery vehicles, which can effectively load polyphenols, vitamins, probiotics, and other active substances to prevent their influence from the external environment, thereby improving its stability. In this research, the common raw materials, preparation methods, and applications in the delivery of bioactive elements of food gels were examined; this study aimed at presenting new ideas for the development and utilization of protein-based food gels. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function)
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14 pages, 2120 KiB  
Review
Protein-Based Packaging Films in Food: Developments, Applications, and Challenges
by Rui Zhang, Rongxu Liu, Jianchun Han, Lili Ren and Longwei Jiang
Gels 2024, 10(7), 418; https://doi.org/10.3390/gels10070418 - 25 Jun 2024
Cited by 8 | Viewed by 3120
Abstract
With the emphasis placed by society on environmental resources, current petroleum-based packaging in the food industry can no longer meet people’s needs. However, new active packaging technologies have emerged, such as proteins, polysaccharides, and lipids, in which proteins are widely used for their [...] Read more.
With the emphasis placed by society on environmental resources, current petroleum-based packaging in the food industry can no longer meet people’s needs. However, new active packaging technologies have emerged, such as proteins, polysaccharides, and lipids, in which proteins are widely used for their outstanding gel film-forming properties. Most of the current literature focuses on research applications of single protein-based films. In this paper, we review the novel protein-based packaging technologies that have been used in recent years to categorize different proteins, including plant proteins (soybean protein isolate, zein, gluten protein) and animal proteins (whey protein isolate, casein, collagen, gelatin). The advances that have recently been made in protein-based active packaging technology can be understood by describing protein sources, gel properties, molding principles, and applied research. This paper presents the current problems and prospects of active packaging technology, provides new ideas for the development of new types of packaging and the expansion of gel applications in the future, and promotes the development and innovation of environmentally friendly food packaging. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function)
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