Fecha de publicación: 10/11/2022 Fuente: WIPO Meat The present invention provides a protein gel composition comprising one or more plant-based proteins or modified plant-based proteins enzymatically glycosylated with one or more amino sugars or glycosaminoglycans, and enzymatically crosslinked, the protein gel composition comprising at least one improved physical property when compared to known protein gel compositions in the art, the at least one improved physical property including, but not limited to, improved water retention, lower surface hydrophobicity, higher emulsion stability, higher foam stability, higher viscosity, or increased protein network density.