Dear Colleagues,

Gels’ structural features result from the development of a gelator network and the large amount of solvent enclosed in it. Gelation techniques have been used for oil structuring reasons, allowing the development of diverse oleogel or organogel systems, with a multitude of colloidal architectures (e.g., crystalline networks, self-assembled conformations, or polymeric complexes). Different types of edible oils can be used in the making of these semi-solid materials, overcoming the natural limitations attributed to their use in the liquid form, thus expanding their applicability. Applications such as texture modifiers and fat replacers in foods, or drug delivery functions, are among the most interesting functions. The core of oil gelation consists of a physical process of oil entrapment through the formation of a three-dimensional gelator network, which under certain environmental circumstances builds viscoelastic self-standing thermo-reversible structures. The ability to expand this principle toward the formation of solid-like bigels or structured emulsions has gained interest in the last few years. These colloidal gel-in-gel structures can be developed through the combination of hydrogelation and oleogelation techniques, promoting the individual stabilization of two immiscible liquid phases. The capacity to deliver simultaneously hydrophilic and lipophilic bioactives and the increased compatibility with water-based products embody important features worthy of greater investigation.

Our aim with this Special Issue is to provide researchers with an opportunity to present the latest works and new developments considering the production of oleogels and bigels, converging the most prevalent characterization techniques and also their applicability, e.g., their use as fat mimetics. Special focus will be given to the production practices, materials, and gelation mechanisms, as well as the delivery of bioactives through food, cosmetic, and pharmaceuticals.

Dr. Artur J. Martins
Dr. Miguel A. Cerqueira
Dr. Zong Meng
Guest Editors

Manuscript Submission Information

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• Delivery of bioactives
• Oil structuring
• Oleogels
• Bigels
• Food
• Cosmetics
• Texture