Tuning Nanostructure of Gels: From Structural and Functional Controls to Food Applications

Various gels are integral for the food industry, providing unique textural and mechanical properties essential for the quality and functions of products. These properties are fundamentally governed by the gels' nanostructural organization. This review investigates the mechanisms of nanostructure formation in food gels, the methods for their characterization and control, and how precise tuning of these nanostructures enables targeted food applications. We examine the role of various building blocks, including biopolymers, lipids, and particles, and the gelation mechanisms leading to specific nanostructures. Advanced techniques (e.g., microscopy, scattering, spectroscopy, and rheology) are discussed for their insights into nano-/microstructures. Strategies for tuning nanostructures through chemical composition adjustments (e.g., concentration, pH, ionic strength) and physical processing controls (e.g., temperature, shear, ultrasound) are presented. Incorporating nanostructures like nanoparticles and nanofibers to enhance gel properties is also explored. The review links these nanostructures to key functional properties, including mechanical strength, water-holding capacity, optical characteristics, and bioactive delivery. By manipulating nanostructures, products can achieve tailored textures, improved stability, and controlled nutrient release. Applications enabled by nanostructure tuning include tailored sensory experiences, fat reduction, innovative food structures, and smart packaging solutions. Although significant progress has been made, precise structural control and a comprehensive understanding of complex nanoscale interactions in food gels remain challenging. This review underscores the importance of nanostructure tuning in food gels, highlighting its potential to drive future research that unlocks innovative, functional food products.