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The crosslinking degree and fluorescence spectral results demonstrated that TG enhanced intermolecular interactions, including both protein\u2010protein and protein\u2010polysaccharide interactions. However, excessively high enzyme concentrations (SPI:TG ratios of 2:3 or lower) inhibited crosslinking, possibly due to steric hindrance. The crosslinking degree reached a maximum of 21.55% at 0.75% TG, while the mean particle size decreased to a minimum of 50.28 nm at an SPI:TG ratio of 1:1 (1.00% TG), where a compact gel network was formed. Fourier transform infrared spectroscopy confirmed that hydrogen bonds and amide bonds synergistically stabilized the network structure, while scanning electron microscopy revealed a dense and uniform honeycomb\u2010like porous morphology. The 1:1 group exhibited the highest apparent viscosity and the smallest difference in hardness between two compression cycles (2795.0 g\u20132469 g), demonstrating balanced toughness and adhesion stability. After assembly with textured protein, the 1% TG\u2010crosslinked mimic maintained interfacial bonding after two freeze\u2010thaw cycles and pan\u2010frying, whereas the control without TG fractured at the interface. This study provides a theoretical basis for the construction of the plant\u2010based connective tissue mimic with high stability.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71566","type":"journal-article","created":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T18:19:32Z","timestamp":1792001972000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Investigation of the Adhesion Mechanism and Stability Improvement of Plant\u2010Based Connective Tissue Mimics Prepared via Enzymatic Reaction"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-0476-3482","authenticated-orcid":false,"given":"Fan","family":"Yang","sequence":"first","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuqi","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luyao","family":"Sun","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Liu","sequence":"additional","affiliation":[{"name":"Shandong Yuwang Ecological Food Industry Co., Ltd.  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