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Recent Advances on the Use of Different Gels Type in...
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Recent Advances on the Use of Different Gels Type in the Food Industry (2nd Edition)

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

Deadline for manuscript submissions: 31 July 2026 | Viewed by 2058

Special Issue Editors

Prof. Dr. Georgiana Gabriela Codină

E-Mail Website
Guest Editor
Faculty of Food Engineering, Ștefan cel Mare University, 720229 Suceava, Romania
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Violeta Nour

E-Mail Website
Guest Editor
Department of Horticulture & Food Science, University of Craiova, 200585 Craiova, Romania
Interests: food science and technology; food composition and analysis; bioactive compounds; fruit and vegetable by-products; antioxidants; functional foods; food gels
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Gels, in the basic form of hydrogels, oleogels, emulsion gels, and/or bigels, have been widely utilized in food formulations to improve quality attributes. The formation of gels involves processes such as heating, cooling, or ion-induced cross-linking. These methods alter the molecular structure of the gel-forming ingredients, inducing the formation of a network that traps liquid within it, resulting in a desired gel consistency. The texture of the gel can be modified by adjusting factors such as the concentration of the gel-forming ingredients, pH level, and temperature. Their versatility and ability to improve food quality from technological and nutritional perspectives make them an essential component of many foods enjoyed by consumers worldwide, and they therefore play a crucial role in the food industry.

This Special Issue, “Recent Advances on the Use of Different Gels Type in the Food Industry (2nd Edition)”, comprehensively discusses the various applications of and advancements in the production and use of different types of gels in food products to improve their quality, such as their composition; functional, nutritional, and sensory characteristics; microstructure; and rheological and textural properties. We intend for key actors in the field will contribute to this discussion according to their particular areas of expertise, covering different types of gels such as hydrogels, oleogels, emulgels, and nanogels.

We look forward to receiving your submissions.

Prof. Dr. Georgiana Gabriela Codină
Prof. Dr. Violeta Nour
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 250 words) can be sent to the Editorial Office for assessment.

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

  • gel formation
  • oleogels
  • gelling process
  • gelation
  • gels characteristics
  • food products
  • microstructure analysis
  • textural properties
  • rheological properties
  • nutritional value
  • new products development-derived products
  • health benefits
  • processing
  • consumer acceptance

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Related Special Issue

Published Papers (3 papers)

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Research

13 pages, 993 KB  
Article
Chemical Properties of Mucilage Extracts from Cladodes of Opuntia ficus-indica (L.) Miller for Gel Formulation: Comparative Study with Pectin
by Federica Torregrossa, Luciano Cinquanta, Francesca Mazza, Francesca Malvano, Natale Badalamenti, Maurizio Bruno and Matteo Pollon
Gels 2026, 12(2), 130; https://doi.org/10.3390/gels12020130 - 2 Feb 2026
Viewed by 642
Abstract
Mucilage extracted from cladodes of Opuntia ficus-indica (L.) Mill. has attracted growing interest as a natural food additive due to its gelling and nutritional properties. In this study, the chemical characteristics of Opuntia ficus-indica mucilage were comparatively evaluated against commercial pectin, with particular [...] Read more.
Mucilage extracted from cladodes of Opuntia ficus-indica (L.) Mill. has attracted growing interest as a natural food additive due to its gelling and nutritional properties. In this study, the chemical characteristics of Opuntia ficus-indica mucilage were comparatively evaluated against commercial pectin, with particular emphasis on volatile compounds, mineral composition, and monosaccharide profiles by 13C-NMR spectroscopic analysis. The volatile components were analysed using gas chromatography–mass spectrometry (GC-MS), revealing distinct aromatic profiles between the two matrices, with the mucilage showing a significant presence of methoxypyrazines, but not detected in the powdered pectin studied. These compounds could negatively affect the sensory perception of mucilage. Mineral analysis demonstrated significantly higher levels of calcium, magnesium, and potassium, supporting its potential contribution to nutritional enrichment. The spectroscopic analysis, used to identify monosaccharide composition of polysaccharide chains, highlighted the presence of arabinose, galactose, glucose, and rhamnose in the mucilage sample compared to the predominantly glucose/galacturonic acid-based structure of pectin. Overall, the results indicate that Opuntia ficus-indica mucilage represents a promising alternative to pectin, offering unique chemical properties that may expand its application as a multifunctional, natural food additive. Full article
(This article belongs to the Special Issue Recent Advances on the Use of Different Gels Type in the Food Industry (2nd Edition))
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15 pages, 2382 KB  
Article
From Vegetable Waste to By-Product: Rheological Analysis of a Potential High-Protein Vegetable Burger
by Olga Mileti, Francesco Filice, Francesca R. Lupi, Domenico Gabriele and Noemi Baldino
Gels 2025, 11(12), 1017; https://doi.org/10.3390/gels11121017 - 18 Dec 2025
Viewed by 466
Abstract
(1) Foods with attractive shapes have been receiving increasing interest from researchers, particularly for foods for children. The ability to particularize foods by imparting attractive aspects to nutritious and less attractive food ingredients, such as vegetables or proteins, is an interesting challenge for [...] Read more.
(1) Foods with attractive shapes have been receiving increasing interest from researchers, particularly for foods for children. The ability to particularize foods by imparting attractive aspects to nutritious and less attractive food ingredients, such as vegetables or proteins, is an interesting challenge for the food industry. In this context, the rheological characteristics of food doughs are fundamental for obtaining form-forming foods that are able to maintain a shape of their own. (2) Broccoli, pumpkin, carrot and zucchini wastes (stems, leaves, and off-gauge veggies), which are still rich in nutrients, from the food industry were used in this work to enrich burgers with vegetable proteins. The doughs were characterized by rheological analysis using a frequency sweep test and a temperature ramp test. They were also shaped with attractive molds and baked. (3) From the frequency sweep test, the formulation with brown rice proteins resulted in better consistency; all samples showed a solid-like behavior. (4) Workable doughs were formulated using vegetal wastes from the food industry. Among the proteins used, those from brown rice were found to be the most suitable for the preparation of a vegetable burger. Full article
(This article belongs to the Special Issue Recent Advances on the Use of Different Gels Type in the Food Industry (2nd Edition))
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17 pages, 1989 KB  
Article
Tuning Gelation of Insect Proteins: Effect of Ionic Strength on Acheta domesticus Protein Extracts
by Rossella Francesca Lanza, Eleonora Muccio, Francesca Malvano, Morteza Darvishikolour, Francesco Marra, Osvaldo H. Campanella and Donatella Albanese
Gels 2025, 11(12), 937; https://doi.org/10.3390/gels11120937 - 21 Nov 2025
Cited by 1 | Viewed by 552
Abstract
Protein gelation is a key mechanism for structuring food systems, as it determines texture, water retention, and overall product stability. Therefore, understanding how processing factors influence gelation is critical for designing functional protein-based matrices. This study investigates the effect of ionic strength on [...] Read more.
Protein gelation is a key mechanism for structuring food systems, as it determines texture, water retention, and overall product stability. Therefore, understanding how processing factors influence gelation is critical for designing functional protein-based matrices. This study investigates the effect of ionic strength on the gelation and techno-functional properties of Acheta domesticus (house cricket) protein extract. Gels were prepared with increasing NaCl concentrations (0–0.5 M) and characterized by rheological analysis. Additionally, solubility, emulsifying properties and water/oil holding capacity of the protein extract were assessed. Small-amplitude oscillatory shear tests revealed that G′ increased from ~150 Pa at 0 M to over 1300 Pa at 0.5 M, indicating salt-induced network reinforcement. The loss factor (tan δ) reached its minimum (0.19) at high ionic strength, reflecting the formation of stronger, more elastic protein networks. These rheological trends aligned with the techno-functional responses: solubility peaked at 79.5% at 0.1 M NaCl before decreasing at higher salt levels, while emulsifying activity reached a maximum of 59.1 m2 g−1 at 0.3 M before dropping sharply. Collectively, these findings highlight ionic strength as a tunable parameter linking molecular interactions to bulk viscoelasticity and textural attributes. By adjusting salt concentration, elasticity, hydration, and interfacial stability can be strategically modulated, enabling the rational design of insect-based food gels for different applications, from emulsified systems to fibrous meat analogs. Full article
(This article belongs to the Special Issue Recent Advances on the Use of Different Gels Type in the Food Industry (2nd Edition))
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