Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Miller, Aline (2026) Editorial for the special issue “Food Hydrocolloids and Hydrogels: Rheology and Texture Analysis”. Gels, 12 (9):804. ISSN 2310-2861 (Online) (doi:10.3390/gels12090804)

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Abstract

Food hydrocolloids, polysaccharides, and proteins that form viscous solutions or gels in aqueous media are among the most versatile ingredients available to food scientists and manufacturers, and are routinely deployed at concentrations of a few percent or less to thicken, gel, stabilise, and structure food systems [1,2]. Their functionality arises from the interplay between molecular architecture (chain flexibility, charge density, molecular weight, branching) and the way these networks assemble under processing conditions of temperature, shear, and ionic strength, ultimately dictating the rheological and textural signature of the final product [1,3]. Because rheology sits at the interface between the physical chemistry of a formulation and the sensory experience of the consumer, hydrocolloid- and hydrogel-based systems have become indispensable tools not only for classical applications, such as gelling, thickening, and emulsion stabilisation, but increasingly for the design of plant-based and alternative-protein foods, where they are called upon to reproduce the fibrous, elastic, or juicy textures traditionally supplied by animal tissue [2,4]. At the same time, the field faces growing pressure to reconcile functional performance with sustainability and clean-label expectations. Manufacturers are being asked to reduce energy and water consumption during processing, to source gelling agents from underutilised or marine biomass, and to replace synthetic or animal-derived components without compromising the stability, mouthfeel, or shelf life that consumers expect [2,5]. Understanding the microstructure–rheology–texture relationship in hydrocolloid and hydrogel systems is therefore not only of fundamental scientific interest but also a practical necessity for the next generation of food product development. This Special Issue, “Food Hydrocolloids and Hydrogels: Rheology and Texture Analysis,” was launched to bring together original research and reviews addressing these challenges, with a particular emphasis on the relationship between rheological behaviour and texture perception, the role of hydrocolloids in plant-based and alternative-protein formulations, and the processing and sustainability challenges associated with hydrocolloid-based food systems. Seven contributions, comprising six research articles and one review, were ultimately accepted for publication, spanning marine and plant biopolymers, protein–polysaccharide composites, bigel and emulgel systems, sustainable manufacturing routes, and edible scaffolds for cultured meat. This Editorial summarises these contributions and reflects on the outlook for the field.

Item Type:	Article
Additional Information:	This article belongs to the Special Issue Food Hydrocolloids and Hydrogels: Rheology and Texture Analysis. The Guest Editors thank all the authors who contributed their research to this Special Issue, the reviewers for their time and constructive feedback, and the editorial staff of Gels for their support throughout the process.
Uncontrolled Keywords:	food hydrocolloids, hydrogels, rheology, texture analysis, viscoelasticity, gelation, gelling agents, emulsifiers, protein–polysaccharide interactions, biopolymer networks
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QP Physiology
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > School of Engineering (ENG)
Last Modified:	03 Sep 2026 12:09
URI:	https://gala.gre.ac.uk/id/eprint/54327

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