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Gels
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Food Gels: Structure and Function
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Food Gels: Structure and Function

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: 30 December 2024 | Viewed by 1378

Special Issue Editors

Dr. Longwei Jiang

E-Mail Website
Guest Editor
College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
Interests: biomass resource utilization; resource utilization of by-products; processing of agricultural products; physicochemical characterization; natural product
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Qian Liu

E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: meat products processing; gelling properties; quality profiles; novel processing technologies; functional meat products; clean label; consumer perception
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Lili Ren

E-Mail Website
Guest Editor
Key Laboratory of Bionic Engineering, Ministry of Education, College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
Interests: triple network hydrogel; polymer; food packaging; agricultural material; coatings; films
Special Issues, Collections and Topics in MDPI journals
Dr. Xiaoxia Yan

E-Mail Website
Guest Editor
College of Food Science and Engineering, Jilin University, Changchun 130062, China
Interests: polysaccharide; nanomaterials; nanotechnology; protein

Special Issue Information

Dear Colleagues,

Due to their good biocompatibility, biodegradability, nutritional properties and edibility, gels have attracted increasing interest in the food field, especially in the field of proteins and polysaccharides. With the improvement of living standards, people's demand for nutrient-rich, safe, reliable, versatile and even personalized food is increasing day by day. Therefore, gels with unique advantages are of great significance in food applications. As a functional food, hydrogels have potential applications in food packaging, satiating gels, nutrient delivery systems, food pigment adsorption and food safety monitoring. Gels are often used to improve the storage quality of food and are also used for non-destructive testing of food quality. Hydrocolloids can be used both to improve the rheological and textural properties of foods and as fat substitutes. According to the logic that the "structure determines function", it is believed that rational design of structures can effectively regulate the functions and applications of hydrogels. This Special Issue focuses on the structure, chemical and physicochemical characterization, rheological properties, interface properties, film forming properties, health and applications of food gels. The focus of this Special Issue includes the above aspects but is not limited to this. We invite you to share your latest research and topical comments on food gels by contributing to this Special Issue as we work together to advance food hydrocolloids.

Dr. Longwei Jiang
Prof. Dr. Qian Liu
Prof. Dr. Lili Ren
Dr. Xiaoxia Yan
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
  • polymers
  • polysaccharide
  • protein
  • structure
  • chemical and physicochemical characterization
  • film-forming properties
  • food quality
  • food non-destructive testing

Published Papers (2 papers)

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Research

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12 pages, 2173 KiB  
Article
Comparative Analysis of Gracilaria chouae Polysaccharides Derived from Different Geographical Regions: Focusing on Their Chemical Composition, Rheological Properties, and Gel Characteristics
by Xiong Li, Wanzi Yao, Cebin Hu, Congyu Lin, Lijun You and Jian Mao
Gels 2024, 10(7), 454; https://doi.org/10.3390/gels10070454 - 11 Jul 2024
Viewed by 376
Abstract
Polysaccharides derived from diverse sources exhibit distinct rheological and gel properties, exerting a profound impact on their applicability in the food industry. In this study, we collected five Gracilaria chouae samples from distinct geographical regions, namely Rizhao (RZ), Lianyungang (LYG), Ningde (ND), Beihai [...] Read more.
Polysaccharides derived from diverse sources exhibit distinct rheological and gel properties, exerting a profound impact on their applicability in the food industry. In this study, we collected five Gracilaria chouae samples from distinct geographical regions, namely Rizhao (RZ), Lianyungang (LYG), Ningde (ND), Beihai (BH), and a wild source from Beihai (BHW). We conducted analyses on the chemical composition, viscosity, and rheological properties, as well as gel properties, to investigate the influence of chemical composition on variations in gel properties. The results revealed that the total sugar, sulfate content, and monosaccharide composition of G. chouae polysaccharides exhibit similarity; however, their anhydrogalactose content varies within a range of 15.31% to 18.98%. The molecular weight distribution of G. chouae polysaccharides ranged from 1.85 to 2.09 × 103 kDa. The apparent viscosity of the LYG and BHW polysaccharides was relatively high, whereas that of RZ and ND was comparatively low. The gel strength displayed a similar trend. BHW and LYG exhibited solid-like behavior, while ND, RZ, and BH demonstrated liquid-like characteristics at low frequencies. The redundancy analysis (RDA) analysis revealed a positive correlation between the texture profile analysis (TPA) characteristics and anhydrogalactose. The study could provide recommendations for the diverse applications of G. chouae polysaccharides derived from different geographical regions. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function)
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Review

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14 pages, 2120 KiB  
Review
Protein-Based Packaging Films in Food: Developments, Applications, and Challenges
by Rui Zhang, Rongxu Liu, Jianchun Han, Lili Ren and Longwei Jiang
Gels 2024, 10(7), 418; https://doi.org/10.3390/gels10070418 - 25 Jun 2024
Viewed by 660
Abstract
With the emphasis placed by society on environmental resources, current petroleum-based packaging in the food industry can no longer meet people’s needs. However, new active packaging technologies have emerged, such as proteins, polysaccharides, and lipids, in which proteins are widely used for their [...] Read more.
With the emphasis placed by society on environmental resources, current petroleum-based packaging in the food industry can no longer meet people’s needs. However, new active packaging technologies have emerged, such as proteins, polysaccharides, and lipids, in which proteins are widely used for their outstanding gel film-forming properties. Most of the current literature focuses on research applications of single protein-based films. In this paper, we review the novel protein-based packaging technologies that have been used in recent years to categorize different proteins, including plant proteins (soybean protein isolate, zein, gluten protein) and animal proteins (whey protein isolate, casein, collagen, gelatin). The advances that have recently been made in protein-based active packaging technology can be understood by describing protein sources, gel properties, molding principles, and applied research. This paper presents the current problems and prospects of active packaging technology, provides new ideas for the development of new types of packaging and the expansion of gel applications in the future, and promotes the development and innovation of environmentally friendly food packaging. Full article
(This article belongs to the Special Issue Food Gels: Structure and Function)
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