Gelation and interfacial behaviour of vegetable proteins

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.