Research Progress in Food Gels

Dear Colleagues,

Naturally sourced gels from food biopolymers have advanced in recent decades to compare favorably in performance and breadth of application to their synthetic counterparts. The intrinsic properties, gel formation mechanisms, design methods, and structural and mechanical properties of food gels are critical to their stability. The gelation mechanism depends on the nature of the gelling agent(s) and on the conditions of gel formation, such as the temperature, the presence of ions, the pH, the concentration of gelling agents, etc. These factors can affect the process of gel formation as well as the gel texture—the most critical factor for consumer acceptance. The goal of current research is to enhance the functionality of food gels by considering how food gel design principles can alter rheological and tribological properties, nutritionally modify foods while maintaining sensory perception, and target drug and bioactive substance delivery in the gastrointestinal tract. Furthermore, a multi-component or mixed gel system is an important area of interest in which two or more gelling components are simultaneously used to achieve specific structural and functional characteristics. The gravity-induced flow and spreadability as well as the sensory attributes of these gel products are yet to be ascertained, though these indices are mandatory for gels’ wide use. New types of gelled products such as multi-component or mixed gels, aerated gels, and emulsion gels are the new directions that are expected to have a good future soon. The application of these findings lies in the development of restructured foods and new types of foods having adequate mechanical integrity, long shelf-life, nutritional status, and desirable consumer acceptability.

Prof. Dr. Xiufang Xia
Guest Editor

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• gels
• gelling agents
• multi-component gels
• hydrocolloids
• gelation mechanism
• synthesis, characterization, and applications
• structural and mechanical properties
• rheological properties
• sensory attributes
• nutritional status