ReviewGels (Basel, Switzerland)2024
Key Factors Influencing Gelation in Plant vs. Animal Proteins: A Comparative Mini-Review.
Review in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed.
- Protein-Protein Interactions in Food Systems: Analytical Advances and Quality Implications.Foods (Basel, Switzerland) · 2026Review
- Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications.Food chemistry: X · 2026Article
- Protein-Polysaccharide Gel Systems for Antioxidant and Antimicrobial Delivery in Sustainable Food Packaging: A Review.Gels (Basel, Switzerland) · 2026Review
- A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat.Gels (Basel, Switzerland) · 2026Review
- High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein-Starch Systems.Gels (Basel, Switzerland) · 2026Article
- Gel Characteristics and Digestion of Composite Protein Emulsion-Filled Gels with Varying Soy and Whey Protein Ratios in the Matrix.Gels (Basel, Switzerland) · 2025Article
- Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review presents a comparative analysis of gelation properties in plant-based versus animal-based proteins, emphasizing key factors such as pH, ionic environment, temperature, and anti-nutritional factors. Gelation, a crucial process in food texture formation, is influenced by these factors in varying ways for plant and animal proteins. Animal proteins, like casein, whey, meat, and egg, generally show stable gelation properties, responding predictably to pH, temperature, and ionic changes. In contrast, plant proteins such as soy, pea, wheat, and oilseed show more variable gelation, often requiring specific conditions, like the presence of NaCl or optimal pH, to form effective gels. Animal proteins tend to gel more reliably, while plant proteins require precise environmental adjustments for similar results. Understanding these factors is crucial for selecting and processing proteins to achieve desired textures and functionalities in food products. This review highlights how changing these key factors can optimize gel properties in both plant- and animal-based proteins.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.