{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T08:44:22Z","timestamp":1791967462019,"version":"4.3.4"},"reference-count":32,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T00:00:00Z","timestamp":1791936000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T00:00:00Z","timestamp":1791936000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>The gelation behavior of individual lentil protein fractions and subfractions remains insufficiently understood despite their potential for plant\u2010based structured food applications. Therefore, this study investigated the glucono\u2010\u03b4\u2010lactone (GDL)\u2010induced gelation and gel properties of lentil protein isolate (LPI), its protein fractions, including albumin (ALB), globulin (GLO), and glutelin (GLU), and the globulin subfractions legumin (LEG) and vicilin (VIC).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Pronounced fractionation\u2010dependent differences were observed in gelation kinetics, rheological properties, gel strength, water\u2010holding capacity (WHC), and microstructure. VIC exhibited the fastest network development and the highest storage modulus. Gel strength followed the order VIC &gt; ALB &gt; LP &gt; GLU &gt; GLO &gt; LEG, with the highest value observed for VIC (412.10\u2009g). Similarly, WHC was highest in VIC gels (93.48%), whereas LEG exhibited the lowest value (77.15%). Intermolecular interaction analysis showed that hydrophobic interactions and disulfide bonds were the dominant stabilizing forces. Fourier transform infrared results indicated notable structural rearrangements during acidification, particularly in VIC\u2010 and ALB\u2010rich systems. Scanning electron microscopy observations confirmed a compact and uniform network for VIC gels, whereas LEG gels exhibited a coarse and discontinuous structure.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Protein fractionation significantly influences gelation behavior and network structure. VIC\u2010rich fractions demonstrate superior gel\u2010forming ability and show strong potential for the development of plant\u2010based structured food systems. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71161","type":"journal-article","created":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T07:45:12Z","timestamp":1791963912000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Glucono\u2010\u03b4\u2010lactone\u2010induced gels from lentil protein fractions: insights into rheological, textural, and water\u2010holding properties"],"prefix":"10.1002","author":[{"given":"Ilay","family":"Yilmaz","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Natural Science Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sukran Asgin","family":"Uzun","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Natural Science Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahmud Ekrem","family":"Parlak","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Natural Science Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdullah","family":"Kurt","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Chemical and Metallurgical Engineering Faculty Yildiz Technical University  Istanbul T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1173-5793","authenticated-orcid":false,"given":"Furkan Turker","family":"Saricaoglu","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of 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