Food Gel-Based Systems: Gel-Forming and Food Applications

Dear Colleagues,

Recent innovations in modern processing technology have transformed a number of scientific and industrial areas, including the food industry. Gels have attracted increasing interest in the food discipline due to their good biocompatibility, biodegradability, nutritional properties, and edibility. These food colloids exhibit applicative potential in domains where gel-based systems play a crucial role, such as encapsulation and the controlled release of bioactive compounds, the bioaccessibility of bioactive compounds during digestion, the structuring and stabilization of emulsions and foams, the development of meat substitutes, plant-based protein gels, dairy products, confectioneries, bakery products, and novel gel-based food products. The mechanism of gelation is determined by the gelling agent(s) and the conditions of gel formation. The incorporation of plant-based proteins, plant-based hydrocolloids, gums, and fibers to create healthier and sustainable gel-based products is explored. Novel formulations with enhanced functional properties, nutritional profiles, and reduced allergenicity are also investigated.

This Special Issue invites authors to contribute high-quality original research or review articles on the utilization of novel ingredients and formulations in the development of versatile food gels.

Dr. Buliyaminu Adegbemiro Alimi
Dr. Da Chen
Prof. Dr. Ana Bucić-Kojić
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 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. 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.

• novel food-derived gels
• encapsulation and delivery of bioactive compounds using gels
• bioaccessibility of bioactive compounds
• gel-based packaging and edible coatings
• structure
• processing technologies