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Food Gels: Structure and Properties (2nd Edition)
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Food Gels: Structure and Properties (2nd Edition)

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

Deadline for manuscript submissions: closed (30 September 2025) | Viewed by 4824

Special Issue Editor

Dr. Hongjie Dai

grade E-Mail Website
Guest Editor
College of Food Science, Southwest University, Chongqing 400715, China
Interests: cellulose; protein; food colloids; emulsions; hydrogel; nanomaterials; interface interaction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recently, some food components (polysaccharides and proteins) have been found to have good gelling properties and form viscous dispersions and/or gels when dispersed in water. Generally, these food colloids also exhibit thickening, gelling, emulsifying, and stabilization properties. Gel formation is an interesting phenomenon that involves the association or cross-linking of polymer chains to form a three-dimensional network, which can trap or immobilize the water within it to form a rigid structure that is resistant to flow. For some typical food colloids, they become viscoelastic, exhibiting the characteristics of both a liquid and a solid, whose interactions mainly include physical interaction (e.g., chain entanglements, van der Waals forces, hydrogen bonds, ionic interactions) and/or chemical cross-linking. Notably, the textural and sensory properties of food gels depend on the type of hydrocolloid used, the selection of which is very important to the design of a specific food formulation. The common food colloids used as gelling agents include alginate, pectin, carrageenan, gellan, gelatin, agar, modified starch, methyl cellulose, and hydroxypropylmethyl cellulose, etc. In addition, some thickening-type colloids can induce gel formation, including starch, xanthan, guar gum, locust bean gum, gum tragacanth, and gum Arabic. Some other proteins or polysaccharides can also form gels under specific physical and/or chemical conditions.

This Special Issue focuses on the recent research and advances in food gels, including structure and applications. Additionally, we also welcome contributions regarding the preparation and characterization of food gels extracted from different raw materials.

Dr. Hongjie Dai
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

  • biopolymer
  • gel
  • hydrogel
  • structure
  • emulsion
  • food application
  • 3D printing
  • interaction

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Related Special Issue

Published Papers (5 papers)

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Research

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21 pages, 4097 KB  
Article
Rheological and Thermal Properties of Salecan/Sanxan Composite Hydrogels for Food and Biomedical Applications
by Xiusheng Zhang, Haihong Yang, Guangming Zhang, Xiaoxue Yan, Jun Han, Xuesong Cao, Yan Xu and Zhiping Fan
Gels 2025, 11(10), 839; https://doi.org/10.3390/gels11100839 - 20 Oct 2025
Abstract
The rational design of advanced composite gels requires rigorous rheological analysis to decode their flow-deformation mechanisms, a prerequisite for optimizing performance in food and biomedical applications. However, systematic thermal analysis and rheological profiling of Salecan/Sanxan hydrogels remain unexplored, constituting a critical knowledge gap [...] Read more.
The rational design of advanced composite gels requires rigorous rheological analysis to decode their flow-deformation mechanisms, a prerequisite for optimizing performance in food and biomedical applications. However, systematic thermal analysis and rheological profiling of Salecan/Sanxan hydrogels remain unexplored, constituting a critical knowledge gap in this field. This study engineered Salecan/Sanxan hydrogels and systematically probed Salecan-dependent rheological and thermal properties. Through Power Law and Herschel–Bulkley model analyses, the hydrogels demonstrated composition-dependent rheological properties: yield stress (4.7–29.2 Pa), η50 (342.6–3011.4 mPa·s), and Arrhenius equation fitting revealed tunable activation energy (14,688.3–30,997.1 J·mol−1). Notably, when the gel was formulated with 3% Sanxan and 2% Salecan at a volume ratio of 1:2, its thermal-decomposition temperature rose by 9%, from 224.4 °C to 245.1 °C. Conversely, a 1:1 mixture of 2% Sanxan and 2% Salecan produced the lowest freezing point recorded (–18.3 °C), an 18% reduction compared with the control (–15.4 °C). These findings demonstrate the tunable rheological and thermal properties of Salecan/Sanxan hydrogels. By establishing that precise modulation of polymer mixing ratios can match the entire processing shear spectrum, this study not only fills a critical knowledge gap but also creates a versatile platform for designing tailor-made foods and biomedical matrices. Full article
(This article belongs to the Special Issue Food Gels: Structure and Properties (2nd Edition))
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21 pages, 2690 KB  
Article
Structure–Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein–Starch Gels
by Aunchalee Aussanasuwannakul, Thidarat Pantoa and Worapol Pengpinit
Gels 2025, 11(10), 805; https://doi.org/10.3390/gels11100805 - 7 Oct 2025
Viewed by 337
Abstract
Okara, a fiber-rich soybean byproduct, can improve the sustainability of plant-based meats but may compromise texture when used at high levels. This study investigated the effects of okara flour (0–40%) on the structure–function relationships of high-moisture meat analogues (HMMA) formulated with soy protein [...] Read more.
Okara, a fiber-rich soybean byproduct, can improve the sustainability of plant-based meats but may compromise texture when used at high levels. This study investigated the effects of okara flour (0–40%) on the structure–function relationships of high-moisture meat analogues (HMMA) formulated with soy protein isolate, wheat gluten, and corn starch. Analyses included composition, macrostructure, instrumental texture (cutting tests and TPA, evaluated by PCA), SDS-PAGE, and pasting behavior under both pressurized and atmospheric conditions. Increasing okara decreased protein density but increased fiber and fat, resulting in nutritional trade-offs. Fibrous anisotropy was preserved up to 20% okara but declined at higher levels, producing dense, isotropic matrices. Texture analyses revealed reduced firmness, cohesiveness, and elasticity, consistent with SDS-PAGE evidence of diminished 7S and 11S subunits. Rheological tests indicated suppressed starch swelling yet greater viscosity stability under pressure. Overall, moderate okara incorporation increased dietary fiber without fully compromising texture, whereas higher levels disrupted protein alignment and gel functionality. Full article
(This article belongs to the Special Issue Food Gels: Structure and Properties (2nd Edition))
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20 pages, 3358 KB  
Article
Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids
by Yujie Li, Yueqi Wang, Yanyan Wu, Hengli Bai, Yongqiang Zhao, Huan Xiang and Jun Li
Gels 2025, 11(10), 781; https://doi.org/10.3390/gels11100781 - 30 Sep 2025
Viewed by 379
Abstract
This study elucidates the mechanisms through which hydrocolloids inhibit oil penetration and improve the sensory quality of batter-coated fried fish cubes. Specifically, guar gum (GuG), linseed gum (LG), acacia senegal gum (AS), and gellan gum (GeG) were individually incorporated into the batter coating [...] Read more.
This study elucidates the mechanisms through which hydrocolloids inhibit oil penetration and improve the sensory quality of batter-coated fried fish cubes. Specifically, guar gum (GuG), linseed gum (LG), acacia senegal gum (AS), and gellan gum (GeG) were individually incorporated into the batter coating system at an addition level of 0.1%. The results indicated that the 0.1% LG-supplemented group significantly increased batter viscosity by 74.9% compared to the control, which in turn improved batter pickup by 26.1% and frying yield by 8.1%. Rheological analysis revealed that hydrocolloid-incorporated batters exhibited markedly higher storage modulus and loss modulus compared to the control group, with a lower loss tangent. Experimental results indicated that hydrocolloids effectively reduced oil absorption and mitigated the rate of lipid oxidation in fried fish cubes while promoting the release of key flavor compounds. Notably, fried fish cubes coated with GuG, when fried at 170 °C, not only reduced oil absorption but also facilitated the formation of critical flavor compounds. These findings provide a theoretical foundation for optimizing fried food processing and flavor control. Full article
(This article belongs to the Special Issue Food Gels: Structure and Properties (2nd Edition))
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17 pages, 2849 KB  
Article
Synthesis, Characterization, and Properties of Polyvinyl Alcohol/Jackfruit Peel Carboxymethylcellulose/Graphene Oxide/Kaolin Composite Hydrogels
by Shumin Liu, Jing Ma, Fuqi Yang, Hailin Ye, Yu Liang, Yijia Deng, Jianrong Li and Rundong Wang
Gels 2025, 11(8), 626; https://doi.org/10.3390/gels11080626 - 9 Aug 2025
Viewed by 629
Abstract
This study presents an environmentally benign composite hydrogel system by combining polyvinyl alcohol (PVA) with carboxymethyl cellulose derived from jackfruit peel waste (JCMC), subsequently reinforced with graphene oxide (GO) and Kaolin nanoparticles for enhanced Congo red (CR) adsorption. The structural properties of the [...] Read more.
This study presents an environmentally benign composite hydrogel system by combining polyvinyl alcohol (PVA) with carboxymethyl cellulose derived from jackfruit peel waste (JCMC), subsequently reinforced with graphene oxide (GO) and Kaolin nanoparticles for enhanced Congo red (CR) adsorption. The structural properties of the synthesized hydrogels were comprehensively characterized using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). FTIR analysis confirmed hydrogel formation through hydrogen bonding interactions, while XRD and SEM revealed the uniform dispersion of GO and Kaolin within the polymer matrix, resulting in an improved adsorption performance. Furthermore, the adsorption efficiency of the composite hydrogels was systematically evaluated under varying conditions, including solution pH, contact time, temperature, and initial CR concentration. Optimal CR removal (92.3%) was achieved at pH 8.0, with equilibrium attained within 90 min. The adsorption kinetics were best fitted by the pseudo-second-order model (R2 = 0.9998), confirming a chemisorption-dominated process. The equilibrium adsorption data were accurately described by the Langmuir isotherm model, indicating monolayer coverage with an exceptional maximum capacity of 200.80 mg/g. These findings highlight the superior adsorption performance of the PVA/JCMC/GO/Kaolin hydrogels, attributed to their tailored physicochemical properties and synergistic interactions among components. This study offers both sustainable jackfruit peel waste valorization and an effective solution for anionic dye removal in wastewater treatment. Full article
(This article belongs to the Special Issue Food Gels: Structure and Properties (2nd Edition))
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Review

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29 pages, 4113 KB  
Review
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
by Hanxiao Bao, Yuxi Wang, Yue Huang, Yuhao Zhang and Hongjie Dai
Gels 2025, 11(1), 55; https://doi.org/10.3390/gels11010055 - 10 Jan 2025
Cited by 12 | Viewed by 3034
Abstract
Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives. This review focuses on the application of polysaccharide hydrocolloids and [...] Read more.
Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives. This review focuses on the application of polysaccharide hydrocolloids and their beneficial roles in meat products by focusing on several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, and carrageenan). Firstly, the recent advancements of polysaccharide hydrocolloids used in meat products are briefly introduced, along with their structure and potential application prospects. Then, the beneficial roles of polysaccharide hydrocolloids in meat products are comprehensively summarized and highlighted, including retarding lipid and protein oxidation, enhancing nutritional properties, improving texture and color quality, providing antibacterial activity, monitoring freshness, acting as a cryoprotectant, improving printability, and ensuring security. Finally, the challenges and opportunities of polysaccharide hydrocolloids in meat products are also introduced. Full article
(This article belongs to the Special Issue Food Gels: Structure and Properties (2nd Edition))
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