Food Hydrogels: Formation Mechanisms, Functionalities and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 82
Special Issue Editors
2. School of Science, Engineering and Technology, RMIT Vietnam, Ho Chi Minh City, Vietnam
Interests: oleogels; food emulsions; food materials science; crystallisation; bioactive peptides; emerging food technologies
Interests: food biopolymers and colloids; food-based structured delivery systems for bioactive components; surface chemistry; structure-function relationships; protein/peptide extractraction; characterization and application; rheology
Special Issue Information
Dear Colleagues,
This Special Issue thoroughly explores gelation mechanisms, properties, and functionalities of various hydrogels. It delves into the fundamental principles of hydrogel formation, including chemical and physical cross-linking methods, the role of interpenetrating polymer networks, and the influence of environmental factors. The issue aims to provide valuable insights into how hydrogels affect diverse food systems’ rheological, structural, textural, and sensory properties.
The wide-ranging applications of hydrogels in the food industry will be examined, emphasising their role in addressing consumer demands and advancing food technology. The issue will highlight innovative uses of hydrogels for encapsulating bioactive compounds, developing low-fat and low-calorie foods, and creating novel textured products. It will also explore their potential health benefits, nutritional impacts, and applications in functional foods and nutrient delivery systems.
Additionally, the Special Issue will address cutting-edge techniques, sustainable materials, and future trends in hydrogel research alongside practical case studies that showcase successful industrial applications and commercialization.
Dr. Tuyen Truong
Guest Editors
Dr. Mina Dokouhaki
Guest Editor Assistant
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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 hydrogels
- gelation mechanism
- molecular interactions
- hydrogel fabrication
- structure
- property
- fat replacer
- delivery
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