Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure.

All the G' and G" of yogurt showed a trend of decrease with the increase of strain ( Fig. 3 C), indicating that milk protein and legume protein gel belonged to strain thinning fluid, which showed typical semi-solid fluid behavior ( Zhao, Li, Wang, & Wang, 2022 ).

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All yogurts showed an increasing trend of G' and G“ with the increase of shear frequency, and the G' value was higher than G" ( Fig. 3 B), indicating that the protein transformed from liquid to solid under different types of starter cultures ( Lu, Lee, & Yang, 2022 ).

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