Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles

Hybrid systems combining animal and plant proteins are promising for developing sustain- able, high-protein foods. However, structural incompatibility between proteins like casein and pea protein hinders the formation of stable systems such as gels. This study explores pH-shifting (alkalization at pH 12 followed by neutralization) as an innovative strategy to improve pea protein functionality and compatibility in hybrid gels. Modified pea protein showed increased solubility, reduced particle...