Special Issue "Gels Prepared with Food Materials"
A special issue of Gels (ISSN 2310-2861).
Deadline for manuscript submissions: closed (10 March 2019)
Many traditional food products are at least partially comprised of gels, and there are many non-food applications for gels comprised of food-based sources, including proteins, polysaccharides, and lipid components. There is a growing consumer-driven demand for gelling materials that minimize our ecological footprint, such as proteins and polysaccharides from waste-streams or non-traditional sources, or that possess enhanced performance, such as programmable gels able to respond to their environment. The search for improved functionality in products has also yielded interesting developments in composite gel materials and colloidal particles with gelled internal structures.
As leaders in the research on gels using food materials and/or for food application, I invite you to contribute new advancements to this Special Issue of Gels. This will be an excellent showcase of our efforts for the broader scientific community, some of whom will be intimately familiar with gel research but less familiar with food materials. I especially encourage submission of research involving composite gels with proteins and/or polysaccharides, novel approaches to gels for dairy, meat, or other food-based applications, gels formed with lesser known animal- or plant-products, or plant- or animal-based microgels.
Assist. Prof. Owen Griffith Jones
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 papers will be 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 quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) is waived for well-prepared manuscripts submitted to this issue. 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.
- Polysaccharide gel
- Protein gel
- Composite gel
- Gelled emulsion
- Colloidal gel