Exploring the Use of Starch-Based Hydrocolloids in Food Gelation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 15 March 2025
Special Issue Editor
Interests: natural polymers; environmentally friendly materials; packaging
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The burgeoning field of hydrocolloid and hydrogel development has garnered escalating interest, driven by its multifaceted utility within the food industry. Of particular note are the recent advancements in multi-emulsion gels, along with blends and hybrid gel systems, which have shown great promise due to their excellent performance. This Special Issue will focus on the cutting-edge innovations and applications of starch-based hydrocolloids in food gelation, which have emerged as pivotal components in this realm. Furthermore, it will also include various new achievements in different multi-emulsion gels, blends or hybrids gels.
In this Special Issue, we invite both research and review articles that contribute to the understanding and application of these novel gel systems, with an emphasis on starch, hydrocolloids, hydrogel and food gelation as the central themes.
Prof. Dr. Long Yu
Guest Editor
Manuscript Submission Information
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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
- starch
- hydrocolloids
- hydrogel
- food gelation
- multi-emulsion gels
- compatibility between multi-phase
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