Scholarlink

<p>This study aims to develop a plant-based cream cheese analog using pea protein isolate (PPI) and soybean oil by adjusting the protein-to-oil ratio to assess the impact of balancing interactions between emulsification and gelation. Emulsion gels with varying PPI-to-oil ratios were prepared and evaluated, with commercial dairy cream cheese as the control. Formulations with intermediate PPI-to-oil ratios exhibited optimal characteristics, including balanced spreadability, minimal fluid loss, and desirable viscoelastic properties. Rheological and textural analyses demonstrated that controlled balancing interactions enhance structural integrity without inducing excessive brittleness by influencing protein aggregation and network formation. The optimal formulation shows a textural profile comparable to commercial cream cheese, with a significantly higher protein content and reduced fat and energy content. These findings highlight the importance of managing balancing interactions between emulsification and gelation to optimize product quality, providing a robust scientific foundation for the development of high-quality plant-based cream cheese analogs.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Complementary interactions of emulsification and gelation in aggregated pea protein–soybean oil emulsion gels: insights for developing plant-based cream cheese analogs

  • 期刊论文

  • 发表日期：

    2025年11月3日

查看全文
  • Yaeji Choe,
  • Sua Cho,
  • Hyun Woo Choi,
  • Jungwoo Hahn

摘要

This study aims to develop a plant-based cream cheese analog using pea protein isolate (PPI) and soybean oil by adjusting the protein-to-oil ratio to assess the impact of balancing interactions between emulsification and gelation. Emulsion gels with varying PPI-to-oil ratios were prepared and evaluated, with commercial dairy cream cheese as the control. Formulations with intermediate PPI-to-oil ratios exhibited optimal characteristics, including balanced spreadability, minimal fluid loss, and desirable viscoelastic properties. Rheological and textural analyses demonstrated that controlled balancing interactions enhance structural integrity without inducing excessive brittleness by influencing protein aggregation and network formation. The optimal formulation shows a textural profile comparable to commercial cream cheese, with a significantly higher protein content and reduced fat and energy content. These findings highlight the importance of managing balancing interactions between emulsification and gelation to optimize product quality, providing a robust scientific foundation for the development of high-quality plant-based cream cheese analogs.