A mechanistic insight into whey protein isolate (WPI) fibrillation driven by divalent cations.

Protein fibrillation complex mechanisms led to an emerging trend in research for years. The mechanisms behind whey protein isolate (WPI) fibrillation driven by divalent cations remained still a matter of speculation. All cations (Ca, Fe, Mg, and Zn) enhanced the microenvironment polarity through π-π stacking, and the amide I and II shifts confirmed the fibrillation.

Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce.

This research aimed at characterization of composite cold-set aerated gels composed of SPI-gellan gum Maillard conjugates. The optimized gel was eventually incorporated in mayonnaise sauce as an oil substitute. The optimum conditions were statistically determined as 1.

How can plant-based protein-polysaccharide interactions affect the properties of binary hydrogels? (A review).

The last two decades have seen a growing trend toward gels thanks to their attractive sensory properties, low calories, and modification ability. Plant-derived proteins have outstanding potential to replace animal proteins as they are more affordable and eco-friendly. Polysaccharide addition can improve the gelation properties of plant proteins.