Dear Colleagues,

Food hydrogels are materials that consist of a three-dimensional network structure that can hold a large amount of water within their matrix. These hydrogels have gained significant attention in the food industry due to their properties and potential applications. They are typically made from polymers such as proteins (gelatin, soy protein, whey protein), polysaccharides (agar, alginate, pectin, carrageenan, pullulan) and other natural polymers. The primary function of food hydrogels is the property of moisture retention. Hydrogels can be used to modify the texture of various products. They can contribute to the creaminess, viscosity and mouthfeel of foods, making them useful in creating products such as gels, creams and foams. They can also be designed to encapsulate nutrients, flavors and bioactive compounds. This enables controlled release upon consumption, which can enhance the nutritional profile and sensory experience of the food. By providing a stable environment for encapsulation ingredients, food hydrogels can help to extend the shelf life of products and protect sensitive compounds from degradation due to environmental factors such as temperature, oxygen and light. Therefore, hydrogels can contribute to the development of functional foods with specific health benefits. For example, hydrogels can be used to deliver probiotics or other bioactive compounds to promote good health.

In recent years, researchers and food manufacturers have been exploring the potential of food hydrogels to create healthier, more appealing, and more sustainable food products. The field is constantly evolving as new materials and techniques are developed.

Thus, this Special Issue on Food Hydrogels: Synthesis, Characterization and Applications will showcase research papers and review articles exploring topics including, but not limited to, the following:

• Structure and composition
• Synthesis and characterization of food hydrogels
• Functional foods based on hydrogels
• Hydrogels improving stability and food shelf extension
• Controlled release of nutrients
• Food texture modification

Dr. Esther Santamaría
Prof. Dr. González Azón Carme
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 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.

• food hydrogels
• natural biopolymers
• controlled release nutrients
• rheological characterization
• texture modification
• shelf life extension
• functional food

Title: Formation of Microcapsules of Pullulan by Emulsion Template Mechanism. Evaluation as Vitamin C Delivery Systems