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This review provides a comprehensive synthesis of gelling and foaming mechanisms, focusing on traditional hydrocolloids (pectin and gelatin) alongside emerging plant\u2010based alternatives, such as aquafaba (chickpea cooking water). For gelling systems, we examine the molecular networks driving matrix formation, highlighting how processing variables and natural source variability complicate texture control in clean\u2010label formulations. For foaming systems, the mechanisms of surface tension reduction, gas incorporation, and interfacial stabilization are analyzed against critical environmental factors, including pH, temperature, and surfactant concentration. The key findings underscore a growing industrial shift toward sustainable, plant\u2010derived texturizers that mimic the viscoelastic properties of animal proteins. Ultimately, this review bridges the gap between fundamental macromolecular behavior and practical applications, offering actionable insights for food scientists aiming to innovate clean\u2010label formulations, optimize structural stability, and enhance the sensory profiles of aerated and gelled matrices.<\/jats:p>","DOI":"10.1002\/fsn3.72437","type":"journal-article","created":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T09:07:02Z","timestamp":1791018422000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Review on Gelling and Foaming Agents in Food: Mechanism and Applications"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9049-5742","authenticated-orcid":false,"given":"Messenbet Geremew","family":"Kassa","sequence":"first","affiliation":[{"name":"Department of Food Science and Post\u2010Harvest Technology Injibara University  Injibara Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-7493-1811","authenticated-orcid":false,"given":"Desye Alemu","family":"Teferi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Post\u2010Harvest Technology Injibara University  Injibara Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6474-2594","authenticated-orcid":false,"given":"Neela","family":"Satheesh","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Health Sciences Amity University  Mohali Punjab India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7284-286X","authenticated-orcid":false,"given":"Aynadis Molla","family":"Asemu","sequence":"additional","affiliation":[{"name":"Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology Bahir Dar University  Bahir Dar Ethiopia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,3]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2020.116616"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201900196"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781003265054-1"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.14802"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114494"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.128037"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-823551-5.00012-4"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105554"},{"key":"e_1_2_11_10_1","volume-title":"The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts","author":"Albala K.","year":"2023"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.matpr.2020.12.922"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.10.001"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.26502\/jfsnr.2642-110000144"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels8110705"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26133856"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-022-05403-6"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1021\/bm061099q"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-823983-4.00002-9"},{"issue":"5","key":"e_1_2_11_19_1","first-page":"13","article-title":"Application of Agar\u2010Agar as Food Additives","volume":"12","author":"Ashila Y.","year":"2021","journal-title":"Asian Journal of Fisheries and Aquatic Research"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12644"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-022-04134-4"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.biomac.0c01406"},{"key":"e_1_2_11_23_1","volume-title":"Sources of Soapy Off\u2010Flavor in Clear Acidic Whey Protein Beverages","author":"Best A. 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