Physical properties and microstructure of hybrid processed cheeses formulated with plant protein and milk protein ingredients

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dc.citation.volume170
dc.contributor.authorLu D
dc.contributor.authorRoy D
dc.contributor.authorAcevedo-Fani A
dc.contributor.authorSingh H
dc.contributor.authorWaterland M
dc.contributor.authorYe A
dc.date.accessioned2025-07-21T02:48:16Z
dc.date.available2025-07-21T02:48:16Z
dc.date.issued2026-02-01
dc.description.abstractHybrid processed cheese analogues (HPCAs) containing either mung bean (MPI) or hemp protein (HPI) with rennet casein (RC) at various ratios were prepared and analysed to understand their spatial and microstructural distribution and related physical properties, such as rheological properties, texture profile, meltability, and stretchability. In addition, protein composition and secondary protein structure were studied using SDS–PAGE and FTIR spectroscopy, while CLSM and TEM were employed to visualise the microstructure of the cheese matrix. Results indicated that plant protein types and concentration significantly affected the physical properties and microstructure of HPCAs. The addition of 30 % or more plant protein altered the physical and textural properties as well as the microstructure of the cheese analogues, with a decrease in β-sheet content and an increase in random coil structures. Mung bean protein–based HPCAs exhibit greater stretchability (e.g. 93.8 mm in 30 % MPI vs 41.53 mm in 30 % HPI), rheological, and textural properties, but not meltability (e.g. 1 % in 70 % MPI vs 48 % in 70 % HPI), compared with the hemp protein system at the same mixing ratios. This difference can be attributed to the size of the plant protein aggregation. All data were analysed by one-way ANOVA with Tukey's test (p < 0.05). These findings deepen our understanding of plant protein-based and hybrid cheeses, paving the way for optimised plant-based dairy alternatives.
dc.description.confidentialfalse
dc.edition.editionFebruary 2026
dc.identifier.citationLu D, Roy D, Acevedo-Fani A, Singh H, Waterland M, Ye A. (2026). Physical properties and microstructure of hybrid processed cheeses formulated with plant protein and milk protein ingredients. Food Hydrocolloids. 170.
dc.identifier.doi10.1016/j.foodhyd.2025.111688
dc.identifier.eissn1873-7137
dc.identifier.elements-typejournal-article
dc.identifier.issn0268-005X
dc.identifier.number111688
dc.identifier.piiS0268005X25006484
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73218
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0268005X25006484
dc.relation.isPartOfFood Hydrocolloids
dc.rights(c) 2025 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectPlant proteins
dc.subjectHybrid cheese
dc.subjectDairy analogues
dc.subjectMung bean protein
dc.subjectHemp proteins
dc.subjectMeltability
dc.titlePhysical properties and microstructure of hybrid processed cheeses formulated with plant protein and milk protein ingredients
dc.typeJournal article
pubs.elements-id501451
pubs.organisational-groupOther
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