Plant-based food hydrogels: constitutive characteristics, formation, and modulation

Abstracts Plant-based hydrogels have great potential for applications, motivated by a favorable sustainability profile compared with other sources. They can be engineered to exhibit tailor-made textural structures and functional properties via tuning interrelated factors. The interrelationships between hydrogel fabrication, constitutive nature, mechanical properties, and performance underlie the fundamental design rationale for applications in different disciplines. Herein, we comprehensively review the natural characteristics of network-building blocks (particularly legume proteins and starch) and gelation principles of plant-based hydrogels. Special highlights are focused on how these involved factors impact hydrogel formation and, in turn, modulate its network structures and performance. We also propose some trends in advanced hydrogel designs, which can inspire new applications and provide convenient anchoring points for enhanced functions in prospect.