Advances in Oil Structuring II

Dear Colleagues,

The structural features of gels result from the development of gelator networks and the large amounts of solvent enclosed in these. Gelation techniques have been used for oil structuring purposes, allowing the development of diverse oleogel or organogel systems with a multitude of colloidal architectures (e.g., crystalline networks, self-assembled conformations, or polymeric complexes). Different types of edible oils can be used in the creation of these semi-solid materials, overcoming the natural limitations attributed to their use in liquid forms, thus expanding their applicability. Applications including their use as texture modifiers and fat replacers in foods, or their use in drug delivery functions, are among the most interesting functions. The focal point of oil gelation consists of a physical process of oil entrapment through the formation of a three-dimensional gelator network, which, under certain environmental circumstances, builds viscoelastic, self-standing, thermo-reversible structures. The concept to expanding this principle to the formation of solid-like bigels or structured emulsions has gained interest in the last few years. These colloidal gel-in-gel structures can be developed through the combination of hydrogelation and oleogelation techniques, promoting the individual stabilization of two immiscible liquid phases. The capacity to simultaneously deliver hydrophilic and lipophilic bioactives and increased compatibility with water-based products are important features worthy of further investigation.

Our aim with this Special Issue is to provide researchers with an opportunity to present the latest works and new developments considering the production of oleogels and bigels, converging the most prevalent characterization techniques as well as their applicability, e.g., their use as fat mimetics. A special focus will be given to production practices, materials, and gelation mechanisms, as well as the delivery of bioactives through food, cosmetics, and pharmaceuticals.

Dr. Artur J. Martins
Dr. Miguel A. Cerqueira
Prof. Dr. Zong Meng
Guest Editors

Manuscript Submission Information

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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.

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• delivery of bioactives
• oil structuring
• oleogels
• bigels
• food
• cosmetics
• texture