Applications of Novel Cryogels and Food Gels in Food Quality and Safety

Dear Colleagues,

Food gels are fundamental to the structure, stability, and sensory appeal of countless food products. While traditional hydrogels have long been industry workhorses, recent breakthroughs in material science are paving the way for a new generation of advanced gel systems with unparalleled functionality. This Special Issue focuses on the exciting applications of novel cryogels and food gels—including oleogels, bigels, and stimuli-responsive ("smart") gels—in tackling persistent challenges and creating new opportunities in food quality and safety.

Cryogels, with their unique macroporous and interconnected structures, hold remarkable potential as carriers for sensitive bioactives, scaffolds for cultured meat, and super-absorbents for contaminant removal. Similarly, advancements in other food gels are enabling the creation of healthier products through fat replacement, the design of intelligent packaging that can signal spoilage, and the development of 3D/4D printed foods with customized textures and nutritional profiles.

This Special Issue aims to bring together cutting-edge research that bridges the gap between fundamental gel science and practical food applications. We invite the submission of high-quality original research articles, short communications, and comprehensive reviews on topics including, but not limited to, the following:

• Synthesis and characterization of novel food-grade gels and cryogels;
• Application of oleogels and bigels for structuring foods and replacing fats;
• Smart gels as sensors for food safety and quality monitoring;
• Encapsulation and controlled release of nutrients, probiotics, and antimicrobials;
• Gels as edible coatings or active packaging components to extend shelf-life;
• Three- and four-dimensional printing of food structures using advanced gel-based inks.

This collection will highlight significant breakthroughs and inspire future innovations at the dynamic interface of food science, engineering, and material science.

Dr. Shuo Qi
Dr. Liling Hao
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.

• cryogel
• food gels
• food quality
• food safety
• encapsulation