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Interacciones complementarias de la emulsificación y la gelificación en geles de emulsión agregados de proteína de

Yaeji Choe¹, Sua Cho¹, Hyun Woo Choi²

¹Department of Food and Nutrition, Duksung Women's University, 33 Samyang-Ro 144-Gil, Dobonggu, Seoul 01369 Korea.

Food science and biotechnology

|January 16, 2026

Abstract:

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.

Supplementary Information:

The online version contains supplementary material available at 10.1007/s10068-025-02022-7.

Palabras clave:

Gel de emulsión agregada Interacciones complementarias Aislado de proteína de guisante Análogo de queso crema de origen vegetal Aceite de soja

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