Can Protein Form a Gel? The Science of Gelation Explained
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5 min read
Protein gelation is a crucial functional property in many foods, and a common feature to all gelation reactions is an initial structural transition from an inactive to a reactive state. This process allows proteins to form a stable, semi-solid three-dimensional network that traps liquid within its structure. Understanding this mechanism helps explain why foods like yogurt and tofu have their characteristic textures.
