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April 10, 2026Applied Food ResearchOpen Access

Towards meltable plant-based cheese alternatives: Processing oil and fat in zein-pea hybrids to acquire a thermoreversible hydrogel

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Authors

AWAnna-Lena WahlVGViola GörgenRMRebecca Mettmann

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Overview

Demonstrates the melting behavior of zein-pea hybrids in plant-based cheese alternatives, indicating potential for improved cheese-like properties.

Key Points

  • The aim is to develop meltable plant-based cheese alternatives by investigating the role of solid fats and oils in zein-pea hybrids.
  • Investigated the addition of oils and solid fats to zein-pea protein matrix.
  • Analyzed melting behavior using modified Schreiber-test and oscillatory rheology (SAOS).
  • Examined microstructure with confocal laser scanning microscopy (CLSM).
  • Conducted large-amplitude oscillatory strain (LAOS) analysis at 60°C.
  • Formulations with solid fats produced cheese-like microstructures.
  • Flow behavior of zein-pea hybrids matched that of Mozzarella cheese.
  • Addition of solid fats at low temperatures enhanced melting and protein mobility.

Cite This Study

Wahl et al. (2026) studied this question.

synapsesocial.com/papers/69d894ce6c1944d70ce05bd3https://doi.org/10.1016/j.afres.2026.101978
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