Fig. 1: Schematic illustration of microgelation of native plant proteins.

Visual representation of microgelation procedure. Native plant proteins are highly aggregated causing functional and sensory problems in food design. By hydrating them with water and thermally gelling using hydrophobic interactions, hydrogen bonding and disulphide-based covalent crosslinking occurring without any added crosslinking agents, the native plant proteins act as connecting particulate points in a highly percolating hydrogel network, which is then converted into gel-like particles via controlled homogenisation consisting of 5–15 wt% protein and 85–95 wt% water. These microgels remove functional issues associated with native protein allowing for improved functional application of plant proteins in food.