Phospholipid-induced bijel formation for fabricating plant-based cheese with meltability and stretchability

Developing plant-based cheeses that fully replicate the authentic melting and stretching behavior of Mozzarella cheese remains a significant hurdle in food science. In this work, we propose a phospholipid-induced strategy to engineer plant-based cheese with excellent meltability and stretchability based on soy glycinin coacervates. We demonstrate that phospholipid critically governs the structure transition from a phase-separated emulsion gel to a bicontinuous interfacially jammed emulsion gel (bijel). Phase behavior mapping identified a narrow compositional window in which both meltability and stretchability are simultaneously optimized. The optimal formulation (PL_5.3O₁₅) closely matched Mozzarella cheese in water distribution (LF-NMR), viscoelastic behavior and thermal reversibility. Meltability and stretchability were assessed through rheological and tensile measurements. Linear viscoelastic analysis further confirmed that incorporation of phospholipid prolonged the characteristic relaxation time, leading to enhanced tensile strain hardening and improved temperature responsiveness. Collectively, this work establishes a novel strategy for engineering plant-based cheese with desirable melting behavior and stretchability, offering a pathway toward alternative dairy products that faithfully mimic the functional properties of dairy cheese.