Design, Fabrication, and Applications of Food Composite Gels

Dear Colleagues,

The development of food composite gels represents a frontier in food science, offering exciting opportunities to enhance the nutritional, functional, and sensory properties of food products. By combining different food components, such as proteins, polysaccharides, and other bioactive ingredients, these composite gels can provide innovative solutions to meet the demands of modern consumers.

For this Special Issue, titled “Design, Fabrication, and Applications of Food Composite Gels”, we are gathering cutting-edge research and advancements in this multidisciplinary field. We invite contributions that address the following topics:

• Novel methods for designing and fabricating food composite gels;
• Advanced characterization techniques to understand the structure and properties of composite gels;
• Functional applications of food composite gels in texture modification and product stabilization;
• Nutritional and health benefits of incorporating bioactive compounds into food composite gels;
• The role of food composite gels in the development of innovative food products;
• Interactions between food components during gel formation and their impact on gel properties;
• Effects of processing and storage conditions on the stability and functionality of food composite gels;
• Applications of composite gels in encapsulation and controlled-release systems for active ingredients.

Food composite gels offer unique opportunities to enhance the functionality and health benefits of food products. Through a better understanding of the interactions between various food components and the mechanisms of gel formation, researchers can develop new materials with tailored properties to meet specific dietary needs and preferences. This Special Issue aims to provide a platform for sharing novel insights and fostering interdisciplinary collaboration in this rapidly evolving field.

We look forward to your contributions, which will help advance our understanding and applications of food composite gels, ultimately driving innovation in food science and technology.

Dr. Shima Momen
Dr. Mahsa Majzoobi
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.

• food texture
• nutritional benefits
• innovative food products
• component interactions
• hydrogel
• protein functionality
• plant protein
• encapsulation
• bioactive compounds
• food engineering