What You Need to Know
Plant proteins and polysaccharides undergo denaturation, aggregation, and gelation when heated, forming foams and gels that replicate the structure and binding of eggs. The foaming action relies on protein surface tension reduction, while polysaccharide gelatinization provides viscosity and stability. Maillard reactions can impart flavor changes if reducing sugars are present during heating.
The Science
Primary Reaction
Protein denaturation and aggregation, polysaccharide gelatinization, foaming