Advances in Reinforcement Strategies and Mechanisms of Plant-Based Protein Gel Properties

With the global shift towards sustainable development and healthier dietary choices, plant proteins are gaining prominence as viable alternatives to animal proteins. However, the inherent weaknesses in the gelling properties of native plant proteins significantly limit their applications in high-value food and non-food industries. This review aimed to systematically summarize the latest advancements in reinforcement strategies and the mechanisms that enhance the gel properties of plant proteins. The objective was to inform the development of high-performance plant protein products and underpin related theoretical research, thereby promoting innovative applications in a wider array of fields and supporting the growth of sustainable food and material systems. To achieve this, a comprehensive search of the Web of Science, ScienceDirect, PubMed, and CNKI databases from 2015 to 2025 was conducted, using keywords like “plant protein gel”, “physical modification”, “enzymatic modification”, and “polysaccharide complexation”. The findings were supplemented through literature tracing and citation tracking, ultimately selecting high-quality studies for systematic analysis. This paper highlighted the foundational aspects of gel formation, various evaluation methods, and performance enhancement strategies for plant protein gels. It specifically focused on three primary reinforcement tactics: physical modifications (including thermal, ultrasonic, and high-pressure processing), chemical and enzymatic modifications (such as acylation, glycosylation, and transglutaminase cross-linking), and multi-component complexation (involving combinations with polysaccharides and polyphenols). Additionally, the emerging design strategies were explored, such as deep eutectic solvent (DES) engineering, double-network (DN) and interpenetrating network (IPN) structures, 4D-printed smart gels, and conductive/self-healing gels. These innovative approaches significantly enhanced the gel’s strength, stability, and functional diversity by leveraging energy inputs, precise covalent modifications, and intermolecular interactions. This marked a notable evolution from “passive performance enhancement” to “active function development”. However, the transition from laboratory research to industrial application presented significant challenges, such as balancing sensory attributes with nutritional value and navigating raw material variability and scalability issues. Future research should prioritize in-depth analyses of gelation kinetics and the rational design of gel properties. It should also encourage the intelligent integration of diverse strategies, explore alternative plant protein sources (such as microalgal, potato, and quinoa proteins), and establish effective connections between modification approaches and their applicable scenarios. Through interdisciplinary collaboration and the integration of industry, academia, and research efforts, plant protein gels are poised to become instrumental in areas, such as biomedicine, flexible electronics, and materials for a circular economy, thereby playing a critical role in the development of sustainable food and material systems.