Rheological and Thermal Properties of Gelatin Gels in Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 15 April 2025 | Viewed by 115
Special Issue Editors
Interests: oleogel; rheology; polyphenol; complex coacervation; thermal stability; antioxidant; special oils and fats
Interests: food protein/peptide-based colloids; protein modification; rheology; emulsion gel; interfacial absorption; protein oxidation
Interests: food protein; polysaccharide based delivery carrier; physical processing; liposome nanocarrier; food precise nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Gelatin has received increasing attention as a natural additive to enhance the texture properties of foods due to the risks of using synthetic gelling agents. Gelatin is a kind of natural polymer that is the product of animal collagen unwinding. It has excellent gelatinability, high viscosity, brittleness, and has the effect of improving the texture of food. As a polyelectrolyte, gelatin can effectively avoid the aggregation of crystals or ions, but its application in the stable oil-in-water emulsion system still has some limitations. Due to the lack of hydrophobic groups, gelatin molecules have poor ability to stabilize the oil phase interface after adsorption on the interface and cannot form a stable interface protective film, which limits its application range in emulsion systems. This Special Issue welcomes the exploration of gelatin modification to avoid these problems. In addition, the latest research results of emerging technologies and methods related to gelatin (such as bioengineering, advanced rheological technology, microfluidic technology, etc.) will also be collected. We invite authors to submit both original research studies and critical review papers to this Special Issue of Foods.
Dr. Youdong Li
Dr. Qingling Wang
Dr. Chaoting Wen
Guest Editors
Manuscript Submission Information
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Keywords
- gelatin
- gelling agent
- modified
- rheological
- thermal
- food products
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