Freezing as a structuring process for protein gels: process–structure relationship, material characterization, and comparison with meats

Puntos clave

• The study investigates how freezing impacts the structure of protein gels and their resemblance to meat.
• Structured protein gels were created using freeze structuring techniques.
• Gels were characterized based on their texture, color, solids content, and pH levels.
• Optimal conditions were tested at 9% solids, pH 5.5, and −10 °C.
• Protein gels exhibited meat-like texture and color under optimal conditions.
• The key factors influencing gel structure were identified as solids content and pH.