Erratum to "Thermal, rheological, and microstructural characterization of composite gels from fava bean protein and pea starch" [Food Hydrocolloids 172 Part 1 (2026) 111883]

This study investigated the influence of different ratios of pea starch and fava bean protein on the textural, rheological, and microstructural properties of heat-induced composite gels. Blends with starch-to-protein ratios of 100:0, 75:25, 50:50, 25:75, 0:100 were prepared at three dry matter levels (10, 15, 20%). Substituting starch with protein resulted in decreased peak and final viscosities during the pasting, along with elevated gelatinization temperatures. Differential Scanning Calorimetry revealed that starch gelatinization preceded protein denaturation and confirmed that starch and protein compete for the available water. Rheological measurements showed higher storage (G′) and loss (G″) moduli in starch-rich gels. Increasing protein content led to a weakening of the gel network, as reflected by higher loss tangent (tan δ) values and stronger frequency dependence. Upon exceeding the least gelation concentration of fava bean protein, a stable network was formed. At high starch levels, densely packed starch-rich regions were surrounded by the protein phase. Increasing protein content led to a more homogenous distribution of both components, with no clearly dominant phase. At higher protein levels, a protein-dominated continuous phase was observed. These microstructural transitions closely reflected rheological behavior. The findings emphasize the critical role of the starch-to-protein ratio and the least gelation concentration threshold in tailoring gel texture and structure, providing a foundation for the development of plant-based foods with customizable textural properties.