Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

► Sweet potato protein gel formation and network structure were studied. ► Sweet potato protein dispersions exhibited pseudoplastic behavior. ► Least gelation concentration of sweet potato protein ranged from 20 to 40 g/l. ► The onset of gelation of sweet potato proteins were in the range 76-79 °C. ► Sweet potato protein gel networks were predominantly covalent.