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Storage modulus as a function of the angular frequency of potato protein isolate gels (10% w/w) at pH = 3 and pH = 7. (A,B) thermal gelation at 90 °C, 60 °C, 55 °C, 50 °C, and 45 °C at pH = 3 and pH = 7, respectively. (C) Pressure-induced gelation at maximal pressures of 300, 400, and 500 MPa, buffer initial pH 3 and 7. (D) Comparison between the pressure-induced gel formed at pH 3 at 500 MPa to thermally formed gels (60 °C and 55 °C).
