Storage modulus (a) and Young’s modulus (b) of parent plant protein gels with apparent viscosities (η) of microgels prepared using pea protein concentrate to form a 15.0 wt% total protein microgel, (PPM15), potato protein isolate to form a 5.0 wt% total protein microgel (PoPM5), potato protein isolate to form a 10.0 wt% total protein microgel, (PoPM10), and using a mixture of pea protein concentrate at 7.5 wt% total protein and potato protein isolate at 5.0 wt% total protein microgel (PPM7.5:PoPM5) with corresponding storage modulus (G’) of parent plant protein gels (a) as a function of volume fractions (ϕ) at pH 7.0 at shear rates of (c) 0.1 s–1 and (d) 50 s–1, the latter representing orally relevant shear rates performed at 37 °C. Data was recorded with shear rate increasing from 0.1 to 50 s–1, Figures a–b display means and standard deviations of 5 measurements on triplicate samples (n = 5 × 3) where statistical analysis was performed using two tailed unpaired Student’s t-test with differing lower-case letters in the same bar chart indicate a statistically significant difference (p < 0.05). Figures (c, d) shows the mean of 6 measurements on triplicate samples (n = 6 × 3) with error bars representing standard deviations. The original temperature ramp and frequency sweeps of the parent heat set gelled proteins are shown in Supplementary Figs. 3 and 4, respectively. The true stress-strain curves are shown in Supplementary Fig. 5 from which the Young’s moduli are computed. Original flow curves for the microgel dispersions at each volume fractions are shown in Supplementary Fig. 6.
