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Gels
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Advancements in Food Gelation: Exploring Mechanisms and Applications
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Advancements in Food Gelation: Exploring Mechanisms and Applications

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

Deadline for manuscript submissions: 30 June 2025 | Viewed by 11537

Special Issue Editors

Dr. Zhouyi Xiong

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Guest Editor
School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
Interests: food; rheology; gelation; functional properties; material characteristics
Prof. Dr. Xiaohu Luo

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Guest Editor
College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315000, China
Interests: food chemistry; food hydrocolloids
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Qun Huang

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Guest Editor
Department of Food Science and Engineering, School of Public Health, Guizhou Medical University, Guiyang 550025, China
Interests: protein; gelation; modification; functional properties; proteomics
Dr. Noman Walayat

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Guest Editor
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, 32900 Ourense, Spain
Interests: oligosaccharides; antioxidants; nutrients; gelation; rheology; functional properties; proteomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food gelation plays a crucial role in various aspects of the food industry, ranging from product texture and stability to sensory attributes. In recent years, significant advancements have been made in understanding the fundamental principles and exploring innovative techniques related to food gelation. This Special Issue aims to highlight the latest research and advancements in the field, focusing on novel techniques, ingredients, and applications that contribute to the development of functional and appealing food gels.

This Special Issue seeks to bring together researchers, scientists, and experts from diverse disciplines to explore the multifaceted aspects of food gelation. The scope of this Issue encompasses, but is not limited to, the following topics:

  • Gelation mechanisms and rheological properties: Investigation of the fundamental principles and mechanisms involved in food gelation, as well as the characterization of the rheological properties of food gels.
  • Innovative techniques and ingredients: Exploration of novel techniques, including advanced processing methods, additives, and functional ingredients, for the development of improved and innovative food gelation systems.
  • Structure–function relationships: Understanding the relationship between the structural characteristics of food gels and their functional properties, such as texture, stability, and release behavior.
  • Applications in food product development: The utilization of food gelation techniques in various food product applications, including but not limited to dairy, confectionery, bakery, meat, and plant-based products.

We welcome original research articles, reviews, and perspectives that contribute to advancing the understanding and applications of food gelation. This Special Issue provides a platform for researchers to share their insights, exchange ideas, and foster collaborations in the field of food gelation.

We look forward to receiving your valuable contributions to this Special Issue on recent progress in food gelation.

Dr. Zhouyi Xiong
Prof. Dr. Xiaohu Luo
Prof. Dr. Qun Huang
Dr. Noman Walayat
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 2100 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

  • food gelation
  • gelation mechanisms
  • rheological properties
  • innovative techniques
  • functional ingredients
  • structure-function relationships

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (7 papers)

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Research

18 pages, 1635 KiB  
Article
Exploring Calcium Alginate-Based Gels for Encapsulation of Lacticaseibacillus paracasei to Enhance Stability in Functional Breadmaking
by Daiva Zadeike, Zydrune Gaizauskaite, Loreta Basinskiene, Renata Zvirdauskiene and Dalia Cizeikiene
Gels 2024, 10(10), 641; https://doi.org/10.3390/gels10100641 - 8 Oct 2024
Viewed by 820
Abstract
This study focuses on evaluating the efficiency of acid-tolerant Lacticaseibacillus paracasei bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throughout baking at high temperature. A double-coating procedure was applied, involving the [...] Read more.
This study focuses on evaluating the efficiency of acid-tolerant Lacticaseibacillus paracasei bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throughout baking at high temperature. A double-coating procedure was applied, involving the encapsulation of bacterial cells in calcium alginate, which was further coated with chitosan. The encapsulation efficiency (EE) did not show significant difference between alginate and alginate–chitosan (97.97 and 96.71%, respectively). The higher number of L. paracasei bacteria was preserved in double-coated microbeads, with survivability rates of 89.51% and 96.90% in wet and dried microbeads, respectively. Encapsulated bacteria demonstrated effective fermentation ability, while double gel-coated cells exhibited slower acidification during sourdough fermentation, maintaining higher efficiency in the second fermentation cycle. The addition of freeze-dried, alginate-based gel-encapsulated bacteria (2–4%, w/w flour) significantly (p < 0.05) improved bread quality and extended its shelf life. A double-layer coating (alginate–chitosan) can be introduced as an innovative strategy for regulating the release of lactic acid bacteria and optimizing fermentation processes. Powdered alginate or alginate–chitosan gel-based L. paracasei microcapsules, at appropriate concentrations, can be used in the production of baked goods with acceptable quality and sensory properties, achieving a lactic acid bacteria count of approximately 106 CFU/g in the crumb, thereby meeting the standard criteria for probiotic bakery products. Full article
(This article belongs to the Special Issue Advancements in Food Gelation: Exploring Mechanisms and Applications)
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11 pages, 4027 KiB  
Article
Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion Gels
by Songnan Li, Chaohui Sun, Ye Sun, Enpeng Li, Ping Li and Jun Wang
Gels 2024, 10(9), 559; https://doi.org/10.3390/gels10090559 - 28 Aug 2024
Viewed by 822
Abstract
Starch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysis time (0–4 days), and their [...] Read more.
Starch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysis time (0–4 days), and their structural changes and potential application as HIPEs’ stabilizers were further explored. With increasing the acid hydrolysis time from 1 day to 4 days, the yield of QS nanocrystals decreased from 30.4% to 10.8%, with the corresponding degree of hydrolysis increasing from 51.2% to 87.8%. The occurrence of QS nanocrystals was evidenced from the Tyndall effect and scanning electron microscopy with particle size distribution. The relative crystallinity of QS subjected to different hydrolysis times (0–4 days) increased from 22.27% to 26.18%. When the acid hydrolysis time of QS was 3 and 4 days, their HIPEs showed self-standing after inversion, known as high internal phase emulsion gels (HIPE gels), closely related to their densely packed interfacial architecture around oil droplets, seen on an optical microscope, and relatively high apparent viscosity. This study could provide a theoretical guidance for the efficient production and novel emulsification of SNCs from QS to HIPE gels. Full article
(This article belongs to the Special Issue Advancements in Food Gelation: Exploring Mechanisms and Applications)
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22 pages, 4662 KiB  
Article
Preparation of Novel Flaxseed Oil/Beeswax Oleogel Systems and Its Application in the Improvement of Sodium Alginate Films
by Shan Xue and Qun Huang
Gels 2024, 10(1), 78; https://doi.org/10.3390/gels10010078 - 21 Jan 2024
Cited by 3 | Viewed by 1618
Abstract
The purpose of this study was to prepare a novel kind of flaxseed oil (FO)/beeswax oleogel system and apply it to improve the properties of sodium alginate films. Three single factors, namely the ratio of beeswax/FO, the addition of oleogel, and the addition [...] Read more.
The purpose of this study was to prepare a novel kind of flaxseed oil (FO)/beeswax oleogel system and apply it to improve the properties of sodium alginate films. Three single factors, namely the ratio of beeswax/FO, the addition of oleogel, and the addition of glycerol, were optimized based on the comprehensive score of film characteristics: elongation at break (EAB), tensile strength (TS), hydroxyl radical clearance (HRC), and water vapor permeability (WVP) of the film. When the ratio of beeswax/FO was 7.807%, the addition of oleogel was 4.829%, and the addition of glycerol was 31.088%, the comprehensive score of the film characteristics was maximum. Moreover, the Decapterus maruadsi preserved by the produced films were assessed for drip loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), and fatty acids composition. In comparison to the control, the produced films incorporated with linseed oil/beeswax oleogel had a longer shelf-life than Decapterus maruadsi. In conclusion, the oleogel system prepared via linseed oil/beeswax had good stability and hydrophobicity, which can significantly improve the characteristics of the film and extend the shelf-life of Decapterus maruadsi. Full article
(This article belongs to the Special Issue Advancements in Food Gelation: Exploring Mechanisms and Applications)
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18 pages, 8638 KiB  
Article
Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food
by Elena Dushina, Sergey Popov, Andrey Zlobin, Ekaterina Martinson, Nikita Paderin, Fedor Vityazev, Kseniya Belova and Sergey Litvinets
Gels 2024, 10(1), 42; https://doi.org/10.3390/gels10010042 - 4 Jan 2024
Cited by 1 | Viewed by 1848
Abstract
The aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g/100 mL) and a 3% agar solution was used as the parent CT-free [...] Read more.
The aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g/100 mL) and a 3% agar solution was used as the parent CT-free ink (CT0). Viscosity increased from 9.6 to 75.4 kPa·s during the cooling of the CT0 ink from 50 to 20 °C, while the viscosity of the ink with 80 g/100 mL of CT (CT80) increased from 0.9 to 5.6 kPa·s under the same conditions. The inclusion of CT was shown to decrease the hardness of 3D-printed food gel from 0.32 ± 0.03 to 0.21 ± 0.03 N. The storage modulus G’ value was 7.9 times lower in CT80 samples than in CT0 samples. The values of fracture stress for CT80 and CT0 inks were 1621 ± 711 and 13,241 ± 2329 Pa, respectively. The loss tangent and the limiting strain did not differ in CT0 and CT80, although the value of the fracture strain was 1.6 times higher in the latter. Thus, the present study demonstrates that CT may be added to printing ink in order to enhance food with plant cell material and enable the 3D printing of specially shaped foods. Full article
(This article belongs to the Special Issue Advancements in Food Gelation: Exploring Mechanisms and Applications)
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14 pages, 2345 KiB  
Article
Potential Application of Ovalbumin Gel Nanoparticles Loaded with Carvacrol in the Preservation of Fresh Pork
by Ruyi Zhang, Guangwei Xu, Yujie Su and Shengqi Rao
Gels 2023, 9(12), 941; https://doi.org/10.3390/gels9120941 - 30 Nov 2023
Cited by 1 | Viewed by 1182
Abstract
Plant essential oil has attracted much attention in delaying pork spoilage due to its safety, but its low antibacterial efficiency needs to be solved by encapsulation. Our previous research had fabricated a type of ovalbumin gel nanoparticles loaded with carvacrol (OCGn-2) [...] Read more.
Plant essential oil has attracted much attention in delaying pork spoilage due to its safety, but its low antibacterial efficiency needs to be solved by encapsulation. Our previous research had fabricated a type of ovalbumin gel nanoparticles loaded with carvacrol (OCGn-2) using the gel-embedding method, which had a high encapsulation rate and antibacterial activity. The main purpose of this study was to further evaluate the stability and slow-release characteristics of OCGn-2 and potential quality effects of the nanoparticles on the preservation of fresh pork pieces during 4 °C storage. The particle test showed that the nanoparticles had better heat stability below 85 °C and salt stability below 90 mM. The in vitro release study indicated that the carvacrol in OCGn-2 followed a Fickian release mechanism. The pork preservation test suggested that the OCGn-2 coating treatments could remarkably restrict the quality decay of pork slices compared to free carvacrol or a physical mixture of ovalbumin and carvacrol treatment. Nano-encapsulation of ovalbumin is beneficial to the sustained release, enhanced oxidation resistance, and improved antibacterial activity of carvacrol. The study suggested that ovalbumin gel nanoparticles embedded with carvacrol could be applied as an efficient bacterial active packaging to extend the storage life of pork. Full article
(This article belongs to the Special Issue Advancements in Food Gelation: Exploring Mechanisms and Applications)
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16 pages, 2830 KiB  
Article
Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour
by Liping Yang, Houfang Zhang, Biao Huang, Shimian Hao, Songnan Li, Peiyan Li and Haibing Yu
Gels 2023, 9(2), 73; https://doi.org/10.3390/gels9020073 - 17 Jan 2023
Cited by 9 | Viewed by 2214
Abstract
Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional benefits of food products after blending with wheat flour. However, the incorporation of PF may influence the processing characteristics of mixed powders and the quality properties of products. In this [...] Read more.
Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional benefits of food products after blending with wheat flour. However, the incorporation of PF may influence the processing characteristics of mixed powders and the quality properties of products. In this study, the physicochemical properties, processing characteristics, and structures of mixed powders and their corresponding doughs with different PF content (0%, 10%, 20%, 30%, 40%, 60%, 80%, and 100%) were investigated. The addition of PF dramatically increased the fiber content from 0.09 to 1.10 g·kg−1 but diluted the protein in wheat flour. The peak and final viscosity of mixed powders decreased (from 5111.00 to 1806.33 cP and 5195.33 to 2135.33 cP, respectively) with an increase in PF fraction. The incorporation of PF significantly increased gelatinization temperature. The rapidly digestible starch decreased from 30.48% to 19.67%, and resistant starch increased from 16.93% to 41.84% when the PF content increased from 0% to 100%. The water absorption, stability time, and development time decreased with an increase in PF levels. The G′ and G″ of the dough decreased as the addition amount of PF increased, while tan δ presented a complex change tendency. Due to the decrease in protein content in the mixed powders, the addition of PF in wheat flour notably decreased the Hm values of doughs and total carbon dioxide volume produced during fermentation. Additionally, the SH and S–S contents decreased with an increase in PF fraction. Scanning electron microscopy results showed that when the PF content reached up to 80%, a poor and discontinuous gluten framework was formed in the dough. Results showed that PF affected the processing characteristics and gluten structures of wheat dough and was related to the interaction or competition for water molecules between protein and starch, as well as potato starch and wheat starch. Thus, the results of the present study can provide insights into the optimal level of addition of PF during the development of potato-based food products. Full article
(This article belongs to the Special Issue Advancements in Food Gelation: Exploring Mechanisms and Applications)
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16 pages, 1647 KiB  
Article
Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies
by Liping Yang, Sunyan Wang, Songnan Li, Gongqi Zhao and Chuanlai Du
Gels 2022, 8(7), 429; https://doi.org/10.3390/gels8070429 - 9 Jul 2022
Cited by 5 | Viewed by 2103
Abstract
In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural [...] Read more.
In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies. Full article
(This article belongs to the Special Issue Advancements in Food Gelation: Exploring Mechanisms and Applications)
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