Plant proteins for functional food gels: sources, extraction technologies, sustainable gelation approaches, and applications in food systems.

The global demand for sustainable, nutritious, and environmentally responsible food systems has accelerated the development of plant-based protein gels designed to replicate the sensory, nutritional, and functional characteristics of conventional animal-derived products. This transition is driven by increasing concerns regarding environmental impact, resource utilization, health, and ethical sustainability associated with animal protein production. While existing reviews primarily address isolated aspects of plant proteins or gelation mechanisms, this review provides an integrated and application-oriented perspective by connecting sustainable protein sourcing, advanced extraction technologies, structuring strategies, and functional food applications. The review critically examines recent technological advancements in protein extraction and modification, including enzyme-assisted, ultrasound-assisted, pulsed electric field, microwave-assisted, and high-pressure-assisted techniques, are discussed in relation to their effects on protein functionality and gel-forming behavior. This review also explores advanced plant protein gel systems, including hydrogels, oleogels, cryogels, aerogels, and emulsion gels, highlighting their potential in improving texture, stability, nutrient delivery, and fat replacement in next-generation food products. By combining sustainability, functional structuring, technological innovation, and application-driven design, this review provides a distinct framework for developing high-performance plant protein-based gels that support future sustainable and nutritionally balanced food systems.