Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
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Soy protein isolates: A review of their composition, aggregation, and gelation.
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Strong and elastic pea protein hydrogels formed through pH-shifting method
Zhu, P., Huang, W., Guo, X., & Chen, L. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106705 · Cited by 130 · see citing works
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“Protein concentration, pH level, ionic strength, polysaccharide type and concentration, and other factors were used to evaluate the gelling temperature and gelling characteristics of whey protein isolate gels [69].”
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“In addition, the pH shifting method can enhance emulsifying properties, gelling ability, and thermal stability of proteins in a way that can increase the texture and sensory characteristics of food products [15,16].”
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“These attributes position C. gladiata as a promising candidate for ensuring global food security and as a high ‐ value cash crop (Goyal et al., 2024; Malila et al., 2024; Tang et al., 2024b).”
InfluentialSakadani, E., Kandylis, P., & Dimitrellou, D. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04547-z
“…dependent on protein source, dairy-to-plant protein ratio, processing conditions, and environmental factors, resulting in qualitative rather than universally applicable quantitative relationships between protein secondary structure and gel network properties (Rout et al., 2024; Tang et al., 2024).”
Qi, W., Zhang, Y., Li, S., Jiang, L., Sun, Y., & Sui, X. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.150875
Soy Protein-Based Hydrogels: Recent Advances in Molecular Design and Functional Applications
Li, Z.-J., Wang, L.-H., Wang, L.-Y., Yin, M., Zhang, L., Wang, X., Guo, L.-M., Chen, X.-M., & Li, C. (2026) · Gels · doi:10.3390/gels12090761
- Authors
- Tang, Q., Roos, Y. H., & Miao, S.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University College Cork (IE)
- Corresponding author
- Miao, Song
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2024-05
- Volume
- 147
- Pages
- 104464
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W4393131788
- Cited by
- 137
- References
- 0
- Citations by year
- 2026: 65 · 2025: 61 · 2024: 11
- FWCI
- 29.42
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Funders
- TEAGASC
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- plant proteins, milk protein, protein gelation, protein structure, heat-induced gels, protein denaturation, casein micelles, protein modification, chemical modification, physical modification, biological modification, complex coacervation, enzymatic hydrolysis, transglutaminase
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