Gelation and interfacial behaviour of vegetable proteins

T. van Vliet, A.H. Martin, M.A. Bos

Research output: Contribution to journalArticleAcademicpeer-review

64 Citations (Scopus)


Recent studies on gelation and interfacial properties of vegetable proteins are reviewed. Attention is focused on legume proteins, mainly soy proteins, and on wheat proteins. The rheological properties of vegetable protein gels as a function of heating time or temperature is discussed as well as the interfacial gelation upon adsorption of soy and wheat proteins at the air/water interface. It is shown that modification of proteins improves protein functionality and application. Author Keywords: Gelation; Rheology; Interfacial properties; Vegetable proteins
Original languageEnglish
Pages (from-to)462-468
JournalCurrent Opinion in Colloid and Interface Science
Issue number5-6
Publication statusPublished - 2002


  • surface functional-properties
  • reduced soy glycinin
  • rheological properties
  • emulsifying properties
  • foaming properties
  • gel formation
  • wheat gluten
  • air/water interface
  • ionic-strength
  • lupin protein

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