{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T14:33:17Z","timestamp":1787495597523,"version":"build-2736575974"},"reference-count":165,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,6,24]],"date-time":"2026-06-24T00:00:00Z","timestamp":1782259200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>Plant-based food systems increasingly rely on heat-induced gelation of protein\u2013starch mixtures, yet no focused synthesis has linked legume protein composition to mixed gel structure and function. This review critically analyses heat-induced gelation mechanisms in legume protein\u2013starch systems, using the legumin-to-vicilin (L:V) ratio and starch origin as integrating design parameters. Legume storage proteins range from legumin-rich faba bean and Lupinus angustifolius, which form dense, disulfide-stabilised networks with high storage moduli, to vicilin-dominated mung bean, which produces weaker gels reliant on starch reinforcement. Pulse starches, characterised by high amylose content (24\u201345%), C-type crystallinity, and rapid amylose retrogradation upon cooling, act as a parallel gel-forming phase whose contribution scales inversely with protein network strength. Four protein\u2013starch interaction modes, namely segregative phase separation, water competition, granule filler effects, and molecular complexation, jointly determine microstructure and rheological behaviour. A three-axis compositional framework defined by the L:V ratio, starch amylose content, and protein-to-starch ratio maps the gel design space. Variables favouring plant-based meat analogue performance, including high elastic modulus, yield stress, and hardness, are systematically opposed by dysphagia food requirements, including low yield stress, adequate lubrication, and soft fracture. This demonstrates that both application domains traverse the same compositional space in opposite directions. Critical research gaps include chickpea and lentil performance in meat analogue systems, mechanistic modelling of protein-matrix-mediated starch digestibility, and retrogradation kinetics during food storage.<\/jats:p>","DOI":"10.3390\/gels12070562","type":"journal-article","created":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T05:48:16Z","timestamp":1782366496000},"page":"562","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Heat-Induced Gelation of Legume Protein\u2013Starch Systems: Mechanisms, Structure\u2013Function Relationships and Food Application"],"prefix":"10.3390","volume":"12","author":[{"given":"Niorie","family":"Moniharapon","sequence":"first","affiliation":[{"name":"Faculty of Science, Monash University, Clayton, VIC 3800, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nova Geovano Setyawan","family":"Hunitetu","sequence":"additional","affiliation":[{"name":"Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8161-321X","authenticated-orcid":false,"given":"Lavaraj","family":"Devkota","sequence":"additional","affiliation":[{"name":"Deakin Centre for Advanced Food Sciences, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sushil","family":"Dhital","sequence":"additional","affiliation":[{"name":"Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e70004","DOI":"10.1002\/leg3.70004","article-title":"A Review of Functional Properties and Applications of Legume-Based Edible Coatings","volume":"6","author":"Thamarsha","year":"2024","journal-title":"Legume Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"e18894","DOI":"10.1016\/j.heliyon.2023.e18894","article-title":"Structure and Physical Stability of Plant-Based Food Gel Systems: Impact of Protein (Mung Bean, Pea, Potato, Soybean) and Fat (Coconut, Sunflower)","volume":"9","author":"Masijn","year":"2023","journal-title":"Heliyon"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"112656","DOI":"10.1016\/j.foodhyd.2026.112656","article-title":"Plant Protein-Starch-Based Gels for Design of Dysphagia Foods: Combining Rheology and Tribology with IDDSI","volume":"178","author":"Qi","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Ozorio, L., Passerini, A.B.S., da Silva, A.P.C., Braga, A.R.C., and Perrechil, F. 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