Dear Colleagues,

This special issue is dedicated to food researchers to develop food derived bio-macromolecules based gels with advanced functions for food preservation, tissue engineering and other fields.

Gels are defined as polymeric materials capable of incorporating large amounts of water (hydrogels), air (aerogels) or oil (oleogels) in their three-dimensional networks, playing a critical role in modern food design, such as in controlling stability, rheological and organoleptic properties. Food gel is a kind of colloidal material which is made by physical or chemical methods with food-derived bio-macromolecule polymers as the gelling matrix. Food gels show good application prospects in the fields of food derived bioactive components and drug molecular delivery. In addition, food gel can be prepared into green biodegradable food packaging films or edible fresh-keeping coatings through regulation, film forming technology, etc. Gels publishes original and innovative research concerned with the characterisation, functional properties and applications of gel materials in food products. The key focus of the research should be on the gel source, structure fabrication, gel function, and gel applications. This special issue aims to collect original researches on the development of new technology for food gel preparation, functionalization, and expansion of new application fields, so as to create new opportunities for the development of food gels in the era of great nutrition and health. We welcome submissions in this exciting field and look forward to learning what these new works will provide.

Dr. Xinyu Sun
Guest Editor

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 2600 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.

• hydrogel
• packaging films
• edible coatings
• emulsions
• bio-functionalization
• structure and performance regulation
• biomaterials