ReviewGels (Basel, Switzerland)2026
Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food Application.
Review in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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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.
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0 citing papers in PubMed.
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-based food systems increasingly rely on heat-induced gelation of protein-starch mixtures, yet no focused synthesis has linked legume protein composition to mixed gel structure and function. This review critically analyses heat-induced gelation mechanisms in legume protein-starch systems, using the legumin-to-vicilin (L:V) ratio and starch origin as integrating design parameters. Legume storage proteins range from legumin-rich faba bean and
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