Publication: Influence Of Glucono-Delta Lactone On Starch-Plant Protein Interactions For Imitation Cheese Formulation
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Date
2025-08
Authors
Mohd Sakri @ Shukri, A’firah
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Abstract
The demand for plant-based alternatives to animal-based dairy products, fueled by health, environmental, and ethical considerations, has prompted research into the development of imitation cheese. Addressing the challenge of mimicking the unique functional and sensory attributes of natural cheese, this study aims to investigate the influence of glucono-delta-lactone (GDL) as a food-grade acidulant on starch-plant protein matrix characteristics, as a foundation for developing a plant-derived imitation cheese with physicochemical and functional properties comparable to dairy cheese.
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Keywords
Influence Of Glucono-Delta Lactone , Starch-Plant Protein Interactions , Imitation Cheese Formulation