ArticleGels (Basel, Switzerland)2023
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Nutritional and Functional Potential of Rapeseed and Canola Proteins: Advances in Protein Extraction, Phenolic Removal, and Food Applications.Comprehensive reviews in food science and food safety · 2026Review
- 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives.NPJ science of food · 2026Article
- Hydrogel Development, Processing and Applications in Agriculture: A Review.Gels (Basel, Switzerland) · 2026Review
- Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database.Current research in food science · 2026Article
- Emulgels as Fat-Replacing Systems in Biscuits Developed with Ternary Mixtures of Pea and Soy Protein Isolates and Gums.Gels (Basel, Switzerland) · 2025Article
- Binary Pea Protein-Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics.Gels (Basel, Switzerland) · 2024Article
- Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients.Gels (Basel, Switzerland) · 2024Article
- A Comprehensive Review of Hydrogel-Based Drug Delivery Systems: Classification, Properties, Recent Trends, and Applications.AAPS PharmSciTech · 2024Review
- Editorial on the Special Issue: "Advances in Xerogels: From Design to Applications".Gels (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dried porous materials based on plant proteins are attracting large attention thanks to their potential use as sustainable food ingredients. Nevertheless, plant proteins present lower gelling properties than animal ones. Plant protein gelling could be improved by optimising gelation conditions by acting on protein concentration, pH, and ionic strength. This work aimed to systematically study the effect of these factors on the gelation behaviour of soy and pea protein isolates. Protein suspensions having different concentrations (10, 15, and 20% w/w), pH (3.0, 4.5, 7.0), and ionic strength (IS, 0.0, 0.6, 1.5 M) were heat-treated (95 °C for 15 min) and characterised for rheological properties and physical stability. Strong hydrogels having an elastic modulus (G') higher than 10
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Registered trials
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