{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:54Z","timestamp":1793082834817,"version":"4.5.0"},"reference-count":38,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T00:00:00Z","timestamp":1792540800000},"content-version":"vor","delay-in-days":20,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100016107","name":"Science and Technology Department of Tibet Autonomous Region","doi-asserted-by":"publisher","award":["XZ202201YD0027C"],"award-info":[{"award-number":["XZ202201YD0027C"]}],"id":[{"id":"10.13039\/501100016107","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>This study aimed to investigate the effects of pH (2\u201310) on the physicochemical properties, gelation behaviors, microstructural characteristics, and intermolecular interactions of the heat\u2010induced whey protein isolate\u2010oxidized konjac glucomannan (WPI\u2010OKGM) composite gels. Results showed that pH significantly modulated the formation and performance of the WPI\u2010OKGM composite gel system. With increasing pH values, the particle size and turbidity of the gel pre\u2010solutions decreased. Gel samples prepared at pH 4 and pH 8 exhibited optimal overall performance, including high hardness, superior water holding capacity, and different structures (particulate at pH 4 and fine\u2010stranded at pH 8). At pH 6, near the isoelectric point of WPI, gels formed heterogeneous granular structures dominated by protein aggregation, exhibiting high whiteness and moderate hardness and chewiness. In contrast, strong acid or alkali environments (pH 2 and pH 10) disrupted gel network integrity, leading to deteriorated textural properties and reduced structural stability. Hydrophobic interactions and hydrogen bonding dominated gel network stabilization at pH 2, while hydrophobic interactions and disulfide bonds contributed equally at pH 4. Disulfide bonds became the core stabilizing force as pH further increased, particularly under alkaline conditions. These findings indicated that an appropriate pH promoted WPI\u2010OKGM gel formation, providing a reference for the targeted design and application of WPI\u2010based gel materials in diversified food systems.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study demonstrated that pH modulated the gel network of WPI\u2010OKGM composite gels by altering the charge characteristics and intermolecular forces between WPI and OKGM. These findings provide theoretical guidance for designing WPI\u2010OKGM composite gels with tailored properties for specific food applications, such as in acidic beverages or neutral dairy products.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71568","type":"journal-article","created":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T04:30:09Z","timestamp":1792643409000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["pH Regulates the Network Structure and Intermolecular Interactions of Whey Protein Isolate\u2010Oxidized Konjac Glucomannan Composite Gels"],"prefix":"10.1111","volume":"91","author":[{"given":"Min","family":"Zhou","sequence":"first","affiliation":[{"name":"College of Food Science Southwest University  Chongqing China"},{"name":"School of Laboratory Medicine, Chengdu Medical College Chengdu China"},{"name":"Sichuan Provincial Engineering Laboratory for Prevention and Control 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