Is there a good way to know the various properties of the plant based substitutes, a chart or some list somewhere, so that when we want to make a plant based substitution, we have a reference and guide to doing so?

I cannot seem to keep all the different formulations and what they do straight. I have purchased a number of items, but then by the time they come in the mail, I forget what they are used for and why. Thank you!

I liked the agar-gelatine video. You mentioned acid destroying the effectiveness of the gelatin as it increases. What is this process? Is it hydrolysis of the agar/gelatin structure.? Is temperature an important factor? (I expect hydrolysis to increase with temperature). My interest is in jam making primarily and how pectins work, with the idea that a failed jam might be rescued with agar; reboiling blunts the fruit flavourings.