Physicochemical Properties and Applications of Gel Materials

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

Deadline for manuscript submissions: 10 July 2024 | Viewed by 1874

Special Issue Editor


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Guest Editor
1. Department of Materials Science, University of Patras, GR 26504 Patras, Greece
2. Institute of Chemical Engineering Sciences (FORTH/ICE-HT), GR 26504 Patras, Greece
Interests: biomaterials; gels; calcium phosphates; biomineralization; alginates; zinc oxide; calcium oxalate
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Special Issue Information

Dear Colleagues,

The International Union of Pure and Applied Chemistry defines gel as “a non-fluid colloidal network or polymer network that is expanded throughout its whole volume by a fluid”. In polymer chemistry, gels are considered a three-dimensional network of crosslinked polymers with the ability to store a liquid phase. Gels can be classified as natural or synthetic, while depending on the liquid medium in the polymer network, gels are classified as hydrogels, organogels or aerogels, in the case that the medium is a gas. Gels are used in a variety of applications, including in medicine, sensors, biotechnology, industry, agriculture and food. The most studied physicochemical properties of gel materials include their softness, viscoelasticity, swelling behavior, viscoelasticity, rheological and tribological properties, hydrophilicity, biodegradability, biocompatibility and gelation and crosslinking mechanisms.

The current Special Issue is focused on the most recent scientific and technological advances in the study of the physicochemical properties and applications of gel materials. Potential topics include, but are not limited to:

  • Biomedical and pharmaceutical applications of gels (tissue engineering scaffolds, drug delivery, soft contact lenses, cosmetics and hand sanitizers);
  • Industrial application of gel materials (lubricants, sealants and adhesives);
  • The use of functional gels and their composites in sensors and actuators (biochemical sensors, thermally, chemically and electrically driven gel actuators);
  • Additive manufacturing or 3D/4D printing of gel-based materials and their composites;
  • Application of gels in the food industry (jams, jellies, confectionery, desserts, milk gels and yogurt);
  • Engineered gels for environmental applications (conducting polymer gels and hybrid polymer gel electrolytes).

It is my pleasure to invite you to submit a manuscript to this Special Issue. Full papers, communications and reviews are all welcome.

Prof. Dr. Nikolaos Bouropoulos
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.

Keywords

  • hydrogels
  • aerogels
  • smart gels
  • nanocomposite gels
  • gels properties
  • bioinks
  • drug delivery
  • tissue engineering

Published Papers (1 paper)

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Research

12 pages, 5087 KiB  
Article
Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins
by Dong-Heon Song, Na-Eun Yang, Youn-Kyung Ham and Hyun-Wook Kim
Gels 2024, 10(2), 124; https://doi.org/10.3390/gels10020124 - 3 Feb 2024
Cited by 1 | Viewed by 1475
Abstract
The physicochemical properties of the mixed gelatin gels with soy and whey proteins were investigated to develop the gel base with a soft texture and abundant essential amino acids for the elderly. Gelatin-only gel (control) was prepared at 6% (w/v [...] Read more.
The physicochemical properties of the mixed gelatin gels with soy and whey proteins were investigated to develop the gel base with a soft texture and abundant essential amino acids for the elderly. Gelatin-only gel (control) was prepared at 6% (w/v), and mixed gelatin gels were formulated by replacing gelatin with soy protein isolate and whey protein concentrate at different mixing ratios [gelatin (G):soy protein isolate (S):whey protein concentrate (W)]. Results showed that replacing gelatin with the globular proteins in gelatin gels increased the pH value and processing yield (p < 0.05). Moreover, the mixed gelatin gels, particularly the G2:S1:W3 treatment, showed significantly higher essential amino acids than the gelatin-only control. The partial replacement of gelatin with the globular proteins could decrease the hardness of gelatin gel (p < 0.05), but there was no difference in hardness between the G2:G3:W1, G2:S2:W2, and G2:S1:W3 treatments (p > 0.05). The results of protein pattern, x-ray diffraction, and microstructure had no clear evidence for specific protein–protein interaction in the mixed gelatin gels. Therefore, this study indicates that mixed gelatin gels with the globular proteins at specific mixing ratios could be a practical approach to providing a soft texture and high-level essential amino acids to the elderly. Full article
(This article belongs to the Special Issue Physicochemical Properties and Applications of Gel Materials)
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