Gels Applications on Food Industry
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".
Deadline for manuscript submissions: 30 April 2024 | Viewed by 3671
Special Issue Editors
Interests: protein; gel; emulsion; egg; enzyme
Special Issues, Collections and Topics in MDPI journals
Interests: enzyme and protein engineering; gel; functional sugar/peptide
Interests: food science; rheology; self-assembled nanoparticles; polymer behavior
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Gels play a critical role in the food industry. They are widely used in various food categories, such as jelly, pudding, soft candy, and canned food. In order to utilize them more efficiently, economically, and scientifically, it is necessary to have a deeper understanding of this topic. Gums can stabilize, emulsify, and suspend particles in food so that they thicken or form gels, giving a suitable flavor to the product. Gel properties also have an important impact on food quality. In order to enhance product quality and effectively fulfill clients’ needs, it is vital to comprehend the formation process of food gels. In recent years, researchers have conducted in-depth research on gelation mechanisms and effects of common gums such as gelatin, carrageenan, sodium alginate, xanthan gum, etc.
In order to provide specific guidance for the application of food gels in food production and processing, there are also new challenges, namely:
The emergence of novel animal, vegetable, algae, microbial gums, chemically modified, or composite gels; the exploration of the physicochemical properties, gelation, and interaction mechanism; brittle gelling, which causes the food product to be seriously dehydrated.
Thus, we invite researchers to contribute their current forays into this important emergent field in this Special Issue of Gels.
Dr. Xing Fu
Dr. Zhou Chen
Prof. Dr. Osvaldo H. Campanella
Guest Editors
Manuscript Submission Information
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Keywords
- gel
- gum
- colloidal
- food
- gelling
- mechanism
- stability
- thickening
- emulsifying