biostudies-literatureXu CCuilan FangLin Lei3724https://www.ebi.ac.uk/biostudies/studies/S-EPMC12607658biostudies-literatureUnknown14(21)Developing plant-based cheeses that replicate the melt-stretch property of dairy cheese remains challenging because plant proteins are brittle and thermally unstable. We hypothesized that combining acetic acid (plasticizer) with lactic or citric acid (acidulants) would enhance the melt-stretch behavior of zein-based cheese alternatives. Small-angle X-ray scattering analysis showed that the zein network formed semi-crystalline lamellar structures. Acetic acid promoted smaller, more uniformly distributed oil droplets and a denser protein matrix. Fourier transform infrared spectroscopy and rheological results indicated appropriate combinations of acetic acid and acidulants, which increased protein structural disorder and network flexibility. Melt-stretch and tribological evaluations further cFoods (Basel, Switzerland)Organic Acid-Induced Structural Modifications Improve Melt-Stretch Properties and Mouthfeel of Plant-Based Cheese Alternatives.PMC12607658CSTB2022TIAD-KPX0092YWBF202207232472330Liu JLei LLiu LXu CFang CYe FfalseOrganic Acid-Induced Structural Modifications Improve Melt-Stretch Properties and Mouthfeel of Plant-Based Cheese Alternatives.Developing plant-based cheeses that replicate the melt-stretch property of dairy cheese remains challenging because plant proteins are brittle and thermally unstable. We hypothesized that combining acetic acid (plasticizer) with lactic or citric acid (acidulants) would enhance the melt-stretch behavior of zein-based cheese alternatives. Small-angle X-ray scattering analysis showed that the zein network formed semi-crystalline lamellar structures. Acetic acid promoted smaller, more uniformly distributed oil droplets and a denser protein matrix. Fourier transform infrared spectroscopy and rheological results indicated appropriate combinations of acetic acid and acidulants, which increased protein structural disorder and network flexibility. Melt-stretch and tribological evaluations further c2025-01-01T00:00:00Z2025 Oct2026-05-17T03:17:21.698Z2026-05-17T03:07:47.464ZS-EPMC126076584122769310.3390/foods14213724