Protein Gels

C. D. Munialo*, S. R. Euston, H. H. J. de Jongh

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

29 Citations (Scopus)


This chapter reviews the application of proteins in gel formation. Different types of gels, classified as either fine or coarse stranded networks, are discussed and the parameters influencing gel formation are outlined. An overview of the factors underpinning the functional properties and characteristics of protein gels, such as the addition of polysaccharides before gelation, variation of the ionic strength, heating rate, type of salt, and modification of the proteins is provided. Moreover, a comparison of the characteristics such as gel strength, brittleness, and the recoverable energy of gels prepared from proteins of animal and plant origins is presented. Finally, a projection on the future trend on the use of alternative proteins in food applications to achieve a tailored mechanical response is outlined.

Original languageEnglish
Title of host publicationProteins in Food Processing
EditorsRickey Y. Yada
PublisherWoodhead Publishing Ltd.
Number of pages21
ISBN (Electronic)9780081007297
ISBN (Print)9780081007228
Publication statusPublished - 2018

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherWoodhead Publishing


  • Aggregation
  • Coarseness
  • Energy balance
  • Network structure
  • Protein gels
  • Recoverable energy
  • Strand thickness
  • Texture

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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