Current Research on Gelation of Microparticles in Foods: Rheological, Structural and Functional Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 August 2025 | Viewed by 51
Special Issue Editors
Interests: seafood; peptides; hydrolysates; metal elements; in vitro digestion; in vivo digestion and absorption; intestinal health; hydrogels
Interests: food hydrocolloids; biomacromolecule; film; encapsulation; gel; intelligent packaging
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Gels have garnered increasing attention in the food industry, particularly in relation to proteins and polysaccharides, due to their favorable biocompatibility, biodegradability, nutritional properties, and edibility. Additionally, gels serve multiple functions, including thickening, providing structural stability, and enhancing moisture retention, which can extend the shelf life of food products while improving their taste and texture. However, there remains a notable lack of systematic research and exploration regarding the structural quality, rheological properties, physical characteristics, and functionality of gel-based foods. Consequently, enhancing the depth of research into gel foods, as well as investigating the properties, structure–activity relationships, and functional attributes of gels, will significantly impact scientific inquiry and exploration in this area, as well as in product development and other food applications such as packaging, nutrient delivery systems, and food pigments. This field presents promising application prospects and a wealth of theoretical knowledge in areas such as adsorption, bionic food design, and food safety monitoring.
Dr. Xiaoyang Liu
Dr. Fei Liu
Guest Editors
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.
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Keywords
- gels
- gelation
- food
- rheological
- gel structural
- functional properties
- delivery system
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