Modification of Gels in Creating New Food Products (2nd Edition)
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".
Deadline for manuscript submissions: 31 March 2026 | Viewed by 253
Special Issue Editors
Interests: gels; hydrogels; emulsion; functional food ingredients; functional food; prebiotics
Special Issues, Collections and Topics in MDPI journals
Interests: food gels; meat; functional meat products; pork
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The Special Issue “Modification of Gels in Creating New Food Products (2nd Edition)” in the journal Gels is dedicated to providing a comprehensive collection of recent advances in the field of food gels. Gels, being a semi-solid colloidal or polymer network, have various applications in food. Their properties and the various possibilities and options for their usage depend on the interactions between their components, mechanisms, or conditions of gelation. The properties of gels can also be modified by polymer concentration, temperature, pH, or ionic strength. The fact that many factors influence the characteristics of gels in food systems makes it possible to adapt their properties to the type of food product. Recent research on food gels focuses on the application of natural plant-origin polysaccharides or proteins as polymer components, the investigation of the gel formation mechanism, their properties, and their stability. New analytical methods are also being developed to study gels in food systems. By the act of creating new food products, producers are attempting to fulfill consumers’ requests and requirements. Thanks to their ability to immobilize large amounts of water, their low calorie density, appealing taste, and society-enhancing properties, gels are good materials for novel, functional food production. They can be some of the most in-demand low-calorie, pro-healthy, sustainable, and zero-waste foods. Therefore, in the field of new product development, gels can play the following important roles: they are novel, biocompatible, biodegradable, edible encapsulation materials; delivery agents for bioactive compounds; products that control digestive or retention properties; and even substrates for 3D printing. Edible gels also have potential application in smart packaging, including biosensor-based packaging.
About the first edition, it publishes 11 papers, which you can find it at: https://www.mdpi.com/journal/gels/special_issues/IZ48E18281.
The second edition of this Special Issue still aims to present the research on the recent advances in novel food gels created by using novel ingredients and innovative methods of gel induction, as well as new methods for analyzing the properties of gels or products made with food gels.
Dr. Anna Florowska
Dr. Tomasz Florowski
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.
Keywords
- food gels
- hydrogels
- emulgels
- oleogels
- aerogels
- natural biopolymers
- food gel product design
- functional food
- control digestive or retention
- gel property analysis
- textural stability and sensory properties
- smart packaging
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
Related Special Issue
- Modification of Gels in Creating New Food Products in Gels (11 articles)
